Pastry Leaves

Method:

1. 1

   Unfold piecrusts on a lightly floured surface.

2. 2

   Cut leaves from piecrust using leaf-shaped cutters. Mark leaf veins using the tip of a small paring knife. One (15-ounce) package of refrigerated piecrusts will make about 24 (2- to 3-inch) leaves.To make the tinted egg wash, whisk together 3 large eggs and 2 tablespoons water.

3. 3

   Pour mixture evenly into small cups, tinting each with a few drops of liquid food coloring to create different colors. (We painted our leaves using four different colors of egg wash--red, yellow, orange, and green. For easy cleanup and to prevent the excess egg wash from burning on the baking sheet, paint leaves on pieces of parchment or wax paper.)

4. 4

   Brush leaves evenly with egg wash, beginning with lighter colors first, and overlaying with areas of darker color. Use a small artist's brush to add accents of bolder color with undiluted liquid food coloring. Crumple 2 (14-inch long) pieces of aluminum foil into 1-inch-wide strips. Coat with vegetable cooking spray, and place on a baking sheet lined with parchment paper. Gently drape pastry leaves over the strips of aluminum foil to give them a natural-looking shape; place several leaves on the baking sheet.

5. 5

   Bake at 400 for 6 to 8 minutes or until golden. Cool on the baking sheet on a wire rack 10 minutes. Gently remove leaves, and cool completely on a wire rack. Repeat procedure with remaining leaves.

Adapted from My Recipes