Decorated Pastry Strips

1. 1

   Cut 1 (12- x 2-inch) strip and 1 (12- x 3/4-inch) strip from poster board, using a ruler as a guide.

2. 2

   Unfold piecrust on a lightly floured surface; gently roll to press out fold lines. Lay the 12- x 2-inch cardboard template horizontally across piecrust; cut piecrust into 5 (2-inch) strips. The bottom cut of each strip will be the top cut of new strip; do not separate strips. Lay the 12- x 3/4-inch template vertically across piecrust; cut piecrust into 3/4-inch strips. Separate into individual pieces. (There will be about 40 2- x 3/4-inch pieces.) Arrange pastry pieces on an ungreased baking sheet 1/4 inch apart.

3. 3

   Bake at 425u00b0 for 4 to 5 minutes or until golden brown. Remove from oven. Remove half of pastry pieces on baking sheet to wire rack to cool; sprinkle remaining warm pieces evenly with powdered sugar. Let all pastry pieces cool completely.

4. 4

   Microwave half of vanilla coating in a glass bowl at medium (50% power) 1 minute or until melted, stirring once; spoon into a small zip-top plastic bag, and seal. Snip a small hole in 1 corner of bag; pipe lace design (continuous string of melted coating without touching) on top side of each unsugared pastry piece. Let stand until coating is firm.

5. 5

   Repeat melting procedure with remaining vanilla candy coating. Pipe a small amount of melted coating on the back of all pastry pieces; carefully press onto sides of cheesecake, alternating the patterned strips with the powdered sugar strips. (Tip: Press each pastry piece onto cheesecake as it is piped; do not allow candy coating to harden before pressing onto cheesecake.)

* Per serving · 4 servings · Values may vary.

No additional tips available.