PUFF PASTRY CHERRY BLOSSOMS

These are so crazy good. I made them with the puff pastry shells, and just heated the pie filling on the stove. I filled the shells and glazed, then served. Amazing enough for company! Found on the Getoffyourbuttandbake.com blog.

• Ready In: 5 mins
• Serves: 6

Ingredients

•  puff pastry sheet
•  pie filling, of your choice
•  egg wash (one beaten egg)
•  turbinado sugar
•  glaze
• 1  cup powdered sugar
• 1 1⁄2 tablespoons milk
• 1  teaspoon vanilla

Directions

1. Cut your sheet of puff pastry into squares. I cut down the 3 vertical marks that are previously there. I was left with 3 strips. I cut each strip into 3 squares. They are not perfectly square, but that's o.k! You can make yours larger if you like. Take one of your squares and place 1 tablespoon of filling in the center. Don't use more than that, or you will have a mess.
2. Grab two opposite corners and pull up to center and pinch together.
3. Do the same with the other corners. Now, pinch closed two seams and leave two open.
4. Lay your cherry blossoms on a parchment lined baking sheet.
5. If you don't have parchment paper, grease your pan lightly.
6. Brush with egg wash.
7. Sprinkle sugar over pastry.
8. Bake at 375 degrees until very golden.
9. 15 to 20 minutes.
10. Don't worry if a bit of your filling runs out.
11. You can take a knife and push it right back inches.
12. Prepare the glaze while the blossoms are baking . . .Mix confectioners sugar, milk and vanilla.
13. Make the glaze the consistency you like.
14. Once the blossoms have finished baking, glaze them while still warm.