Leaf Pies
I thought you needed a leaf shaped cookie cutter to make leaf pies. Then I saw in another recipe that you can use a round cookie cutter, and I've been doing that ever since. You could probably use a cup to cut the dough, but I think cutting with a cookie cutter's sharp edge gives it a more definite edge.
Use the leftover dough from cutting out the shapes and just reform it and add some veins and you'll have another leaf.
If you end up using store bought puff pastry, these can be easily made by starting at Step 6. Baking at the high temperature the whole way though will give you pies that are lacking its light texture (I think this is because the reduced baking time will cause it to not bake all the way through). Recipe by Hataniikuno
Leaf Pies
I thought you needed a leaf shaped cookie cutter to make leaf pies. Then I saw in another recipe that you can use a round cookie cutter, and I've been doing that ever since. You could probably use a cup to cut the dough, but I think cutting with a cookie cutter's sharp edge gives it a more definite edge.
Use the leftover dough from cutting out the shapes and just reform it and add some veins and you'll have another leaf.
If you end up using store bought puff pastry, these can be easily made by starting at Step 6. Baking at the high temperature the whole way though will give you pies that are lacking its light texture (I think this is because the reduced baking time will cause it to not bake all the way through). Recipe by Hataniikuno
Cooking Instructions
- 1
Combine the two flours in a bowl, and then take the margarine that you just took out of the fridge and put it in the center. Using a bench scraper or dough scraper, combine using a cutting motion until you get 1.5 cm wide pieces. Sprinkle the flour on top as you cut. If you are using unsalted margarine, add the salt as well at the beginning.
- 2
Once the margarine and dry ingredients have been combined, add in the water all at once and bring together using the scraper to form the dough. It's best if you don't use your hands (the heat from your hands will interfere with making the dough).
- 3
Take the dough out of the bowl and gently punch the dough flat. Cut it in half, and put one on top of the other. Do this 2 more times.
- 4
Cover it with plastic wrap, etc. and then let it rest in the fridge for 30 minutes. Once it's done, transfer the dough to a flour dusted working surface and roll the dough out with a rolling pin into a rectangular shape. Fold the dough into thirds.
- 5
Cover it with plastic wrap again and then let it rest in the fridge once more. This time, let it rest for 20 minutes. Repeat Steps 4 and 5 three more times.
- 6
You will use half of the dough to make the leaf pies. Roll the dough out till it's about 2 mm thick (approximately), and cut the dough using a round cookie cutter. This time, I used a 10 cm cutter with a wavy edge.
- 7
Put the sugar on top of parchment paper, etc. Take the dough that you have cut and lightly roll them out into oval shapes with a rolling pin. This makes the sugar stick to the underside.
- 8
Flip the dough over, and make markings on it like a leaf vein using the back side of a kitchen knife. Be sure to press down firmly. It's fine if you cut through a bit.
- 9
Arrange them on a baking tray and, if you can, chill them in a cool room or in the refrigerator for several minutes. Bake them at 230℃ for 4-5 minutes and then at 200℃ for 7-8 minutes. Keep and eye on it while it's baking and adjust your baking time as necessary.
- 10
On the left here is a music note-shaped pie. Instead of regular sugar, this time I used raw cane sugar for it. On the right side is the leaf I made using the last bit of the dough that was left over.
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