Roll pastry on floured surface to 1/8-inch thickness. Cut out leaf shapes (about 2 inches wide and 2 ½ inches long). Mark veins in leaves with tip of knife. Roll pastry scraps into rope ¼-inch thick. Cut into 2- to 3- inch pieces and twist to make tendrils.
Preheat oven to 400º. Lay pastry leaves on bottom of inverted flat-bottomed ovenproof bowl so that leaves will have curved shape (may also be placed on ungreased baking sheet). Brush leaves and tendrils with half and half and sprinkle with sugar. Bake 10-15 minutes until golden brown. Remove to wire rack and cool completely.
Do you have a favorite pie at Thanksgiving time? We usually also make this apple pie and perhaps a pecan as well. Or cherry. Or…you know, we love pie.
Enjoy!!