Leaves are falling here at StoneGable. Not just outside, but in my kitchen too!
Making these delicate leaves to top off savories and sweets is easy and fun ! And the visual delight they add is well worth the effort.
Savory leaves were made with puffed pastry sheets and pie dough was used for sweet leaves.
Using Wm-Sonoma’s Fall Leaves Piecrust Cutters , punch out leaves from an unfolded sheet of puffed pastry…
Or roll out pie dough and punch out leaves.
Brush leaves with an egg wash. For savory leaves sprinkle with a good large grained sea salt.
For sweet leaves, sprinkle with sanding sugar.
Bake according to the directions for each.
Cool and use on your fall dishes for that extra panache! Leaves can be kept in an airtight container.