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Pate Brisèe Leaves
Credit:
Pieter Estersohn
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 2 to 3 dozen
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen’s Favorite Pâte Brisée
1 large egg, beaten
Fine sanding sugar
Gallery
Pate Brisèe Leaves
Credit:
Pieter Estersohn
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 2 to 3 dozen
Gallery
Pate Brisèe Leaves
Credit:
Pieter Estersohn
Pate Brisèe Leaves
Credit:
Pieter Estersohn
Pate Brisèe Leaves
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 2 to 3 dozen
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 2 to 3 dozen
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Yield: Makes 2 to 3 dozen
Makes 2 to 3 dozen
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting
- 1 disk Test Kitchen’s Favorite Pâte Brisée
- 1 large egg, beaten
- Fine sanding sugar
Directions
Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Stamp shapes with a 1 1/2-to-2-inch maple-leaf or other decorative leaf cutter. Transfer to parchment-lined baking sheets; refrigerate 15 minutes. Using the back of a knife or edge of a small offset spatula, score “veins” in leaves; refrigerate 15 minutes.
Brush leaves with beaten egg and sprinkle with sanding sugar. Bake, banging sheet halfway through (to flatten leaves), until evenly golden brown, 12 to 14 minutes. Let cool completely on sheet on a wire rack. Leaves can be stored in an airtight container at room temperature up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisèe Leaves
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisèe Leaves
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
