Here's a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with cream cheese and jam--but try chocolate and peanut butter chips, or chocolate chips, walnuts, and mini marshmallows, if you prefer.
RECIPE INGREDIENTS:
1 egg
1 teaspoon of water
Prepared pie crust
Raspberry jam
Cream cheese
Raw sugar
Flour for work surface
1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.
2. On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.
3. For each pocket, spread about 2 tsp of jam and 2 tsp cream cheese on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.
No comments:
Post a Comment