The trees here at StoneGable are almost bare... and leaves are swirling all around! I love fallen leaves. Their vibrant colors... the way they rustle and crunch... the distinct aroma of burning leaves... the way they fly in the wind... and their buttery yummy taste!
Wait.... what?
They are wonderful little bites of delicious buttery flavor and crunch that add so much sass to soups, stews, pies and desserts this time of the year!
And they are sooooooo easy to make...
All you need is a sheet of puff pastry, an egg, some flour, a little salt or sugar, and these darling little leaf piecrust cutters. I got mine at Williams-Sonoma a couple years back.
For the link, click HERE.
STONEGABLE PUFF PASTRY LEAVES
Preheat oven to 400 degrees.
Thaw puff pastry and unfold one sheet on a floured surface or parchment.
I don't even bother to roll it out.
Dip the leaf cutters into a little flour and then cut out a puff pastry leaves. Brush off excess flour.
Place the leaves on a rimmed baking sheet and pop them into the freezer for 10 minutes to rechill.
Meanwhile make an egg wash by scrambling an egg and a little water in a small bowl. When the leaves come out of the freezer, brush them with the egg wash. You can also sprinkle them with salt or cinnamon sugar.
Bake them for until they are puffed and slightly golden, about 18-20 minutes.
Sprinkle a little sugar (or cinnamon sugar) on leaves for a little bite of sweet crunchiness!
Oh how delightful! Where can I get my hands on this cutter????
ReplyDeleteLook for the click here in my post and it will take you to the link.
DeleteSo pretty and looks "delious" What a creative idea! Have a wonderful weekend, Shari!
ReplyDeleteYvonne you have captured my heart with this pretty and easy tip. Merci!
ReplyDeleteI really appreciate the quality of those cutouts..So glad I found them too:)
ReplyDeleteYvonne...beautiful as always. I will be sharing this on my Facebook page later today. I never thought to use those cutters for puff pastry...only sugar cookie dough!! Brilliant! (I have a little vintage giveaway on my bloggy today and tomorrow if you have time to visit!). :)
ReplyDeleteHappy Friday!
I especially love this tutorial ... Thanks so much for ALL your sharing,
ReplyDeletePeace & Blessings to All,
Barb
Love this idea! Thanks for sharing the tutorial and link to the cutters. Your photography is wonderful, I'm pinning your idea for others to see. Cheers!
ReplyDeleteLori in Atlanta
Wow! I've never seen these before and I'm married to a former chef. Just sent him your link. What a beautiful touch to a delightful dish! Have a great weekend, Yvonne!
ReplyDeleteSuch a great idea- plus a savory and a sweet version. Your talent and ability to transfer your ideas to glorious photos always inspires me! Can't wait to try this! Susan @ Romancing the Home
ReplyDeleteOh my goodness! that's what those are! I have wanted to know for so long what those darling little beauties are in some of your posts Yvonne...gotta go get these cutters...why I even commented once about them thinking they may have been a cracker? Thanks for sharing, I have a Williams Sonoma in my neighborhood! Have a great weekend Yvonne!
ReplyDeleteSo pretty and yummy! Nice touch to any fall soups or stews...will have to stop at the market today and start accessorizing my meals! Thanks for the fun idea!
ReplyDeleteMiss Bloomers
Thank you for sharing the recipe and idea. This opens a host of possibilities for all the soups and stews. I think I’ll try it with corn tortillas for chili.
ReplyDeleteThese are adorable! I've done this with pie crust before, but never puff pastry. I love the idea of just having them around to sprinkle on desserts or whatever. Great post!
ReplyDeleteI love this idea! So pretty and fun!
ReplyDeleteThanks for sharing this! Wanted you to know how much I appreciate your blog!! SO glad you came back. (P.S. The pumpkin bread pudding recipe link takes you to the beef and barley soup recipe.....)
ReplyDeleteThanks for letting me know!!! I fixed it!
DeleteDo you make these ahead and freeze them for Thanksgiving?
ReplyDeleteThey can be made ahead several days and kept in an airtight container.
DeleteYvonne, you scare me. I cannot believe how many cute ideas you have in that brain of yours. These puff pastry leaves are something else. The good news is I do have a wonderful recipe to contribute to your next foodie party. Yay,
ReplyDeletehave a great weekend.
Leslie (aka Gwen Moss)
Yvonne, this is a great idea. I'm going to make some of these this weekend.......Sarah
ReplyDeletethese look delicious....I wonder which brand you like for the pastry? Pepperidge farms or another?
ReplyDeleteYvonne,
ReplyDeleteThese are elegant!
Thanks for sharing simply delicious and appealing foods with us!
Fondly,
Pat
Those are the cutest little leaves and I'm sure they are quite yummy too!
ReplyDeleteBeautiful idea and even lovelier photos!
ReplyDeleteThose are great, Yvonne. You are so talented in the kitchen! xo Diana
ReplyDeleteYvonne, love this idea....now this is one that I am putting in the folder of ideas for my next dinner group party....thanks!...You always give me such great inspiration!!
ReplyDeleteThese little guys are the perfect way to top off any savory or sweet concoction. And it could possibly fool people into thinking that I'm a genuine gourmet cook! Now if I can only make them without skewing their shape - that's usually where I manage to mess things up!
ReplyDeleteThese are adorable Yvonne. And I just happen to have a box of those cutters from a couple of years ago. Voila.
ReplyDeleteSam
What a wonderful idea! I can't wait to try this! Your puff pastry cheese sticks have become one of my favorite recipes!
ReplyDeleteYvonne, these leaves are over the top awesome. They would be lost on my inlaws, but I am the perfect guest to do stuff like this for. I would probably be crying at how cute they are and appreciate so much that you made them.
ReplyDeletePinning, in case I get the urge to dazzle undazzleable folks.
Bliss
Looks delicious and fun. I love puff pastry.
ReplyDeleteCynthia
Love your tutorial. I make the leaves in the fall too and they add so much and a real special touch. However I have never used a leaf stamp with the veins and I love the idea. Now I've got to add that to my collection. N.
ReplyDeleteHope to go to WS tomorrow and purchase the stamps. Have looked at them, and wondered if I'd really use them. The answer...Yes, thanks to you, Yvonne!
ReplyDeleteWhat a fantastic idea this is for little beautiful puff pastry leaves to garnish food--I want to try this! I need to find some small leaf cutters.
ReplyDeleteWhat a GREAT idea! I have that set of little cutters, so I'm going to try that this year.
ReplyDeleteSo pretty and festive! I do an annual soup party for my friends and need to remember to make these.
ReplyDeleteThank you for the idea. Wonderful to share Christmas Cheer to you!
ReplyDelete