Dough Décor
Transform pastry scraps into seasonal decorations for your pies.
By: Janice Cole
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The next time you roll out pastry dough, resist the urge to toss the remnants. The leftovers have the makings of great art—or at least fun decorations. Us them as garnishes for sweet and savory pies, or on top of whipped cream.
Roll out the dough (pie or puff pastry) and make the cutouts using small cookie cutters. You can bake the cutouts separately or on top of a pie.
TO BAKE SEPARATELY, place the cutouts on parchment paper. Freeze for 30 minutes to help them retain their shape. Bake at 350ºF. until light golden brown (time varies with the size of the cutouts). For a shiny finish, brush the cutouts with lightly beaten egg whites just before baking. For a golden finish, use egg yolks.
TO BAKE ON TOP OF A CRUST, lightly brush the crust with a lightly beaten egg; this holds the cutouts in place. Place the cutouts on the crust, and bake as directed.
You can freeze the cutouts in a tightly sealed container after they’ve baked and cooled. They can be stored for up to a month.
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