Ingredients
Scale
- 1 refrigerated pie crust (or an equivalent amount of chilled homemade pie dough)
- Edible pearl dust, gel food coloring, or food-grade decorating markers, as desired
- Small pie-dough cutouts for decoration, optional
- Melted chocolate for dipping or edging, optional
Instructions
- Preheat oven to 375°F, or use the temperature recommended for your particular pie dough. Prepare a baking sheet according to the dough directions.
- Roll chilled pie dough evenly between sheets of parchment or wax paper. Chill briefly if it becomes sticky.
- Cut rounds with a clean 2¼-inch cutter or glass. Gather and reroll scraps gently.
- Fold each round into a half-moon, pinching most of the curved edge while leaving a small opening for the fortune after baking.
- Gently bend the center of the folded edge over a clean glass rim to create the fortune-cookie curve. Transfer to the prepared baking sheet.
- Decorate with edible dust, gel color, or thin dough cutouts if desired, following product instructions.
- Bake until set and lightly golden, approximately 10 minutes for the original batch. Watch closely and follow your dough package's directions if different.
- Cool completely on a rack. Slip a narrow paper fortune through the opening only after baking; remind guests the paper is not edible.
- If desired, spoon or dip melted chocolate along the cooled cookie edges. Set on parchment until firm, chilling briefly if necessary.
Notes
Yield is an estimate and varies with dough size and rerolling. Use only products explicitly labeled edible, not merely nontoxic craft supplies. Ordinary printed paper fortunes must never be baked inside the pastry. Equipment: 2¼-inch round cutter, baking sheet, parchment or wax paper, rolling pin, clean glass rim, and cooling rack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 pie-crust fortune cookie
