EverydayFun
Treat
of the Month
Aut-yum
Leaves
Here’s a treat no kid will leaf behind. Made with
store-bought piecrust dough, these leaves are filled
with chocolate and peanut butter chips — but try jam
and cream cheese, or chocolate chips, walnuts, and mini
marshmallows, if you prefer.
Heat the oven to 375°. Whisk one egg with a teaspoon of
water and set it aside. On a floured surface, roll out a prepared
pie crust so it’s about ⅛-inch thick. Use a large leaf-shaped
cookie cutter (ours is 4 ½-inches wide) to make as many dough
leaf pairs as possible. For each pocket, spread about 4 teaspoons
of mini chocolate chips and peanut butter chips 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. 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.
