1 tsp water
1 prepared pie crust
Pocket filling- chocolate chips, cream cheese, jams, peanutbutter ships, etc.
Pre-heat oven to 375Whisk egg and water, set aside.On a floured area, roll out your prepared pie crust to 1/8 inch thick.Use a large leaf-shaped cookie cutter(about 4 inches wide) to amke as many dough pairs as you can.For each leaf pocket, spread over the bottom leaf, leaving a 1/2 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 with sugar. Bake the leaf pockets 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