1 egg
1 teaspoon of water
Prepared pie crust
Mini chocolate chips
Peanut butter chips
Raw sugar
Heat the oven to 375 degrees. 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 1/8 inch thick. Use a large leaf shaped cookie cutter 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.
Recipe and picture from FamilyFun.go.com
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