PUFF PASTRY CHERRY BLOSSOMS RECIPES

Steps:

• 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.
• Grab two opposite corners and pull up to center and pinch together.
• Do the same with the other corners. Now, pinch closed two seams and leave two open.
• Lay your cherry blossoms on a parchment lined baking sheet.
• If you don't have parchment paper, grease your pan lightly.
• Brush with egg wash.
• Sprinkle sugar over pastry.
• Bake at 375 degrees until very golden.
• 15 to 20 minutes.
• Don't worry if a bit of your filling runs out.
• You can take a knife and push it right back inches.
• Prepare the glaze while the blossoms are baking . . .Mix confectioners sugar, milk and vanilla.
• Make the glaze the consistency you like.
• Once the blossoms have finished baking, glaze them while still warm.

Steps:

• Preheat oven to 375°F. Line baking sheet with parchment paper or silpat and set aside. Unfold puff pastry and roll out slightly. Make 9 slits evenly on each side of the puff pastry. On each end make a small slits on the creases at the top and bottom of the pastry. In medium size bowl add cream cheese, powdered sugar and heavy cream. Mix until smooth and creamy. Spread mixture in the center of the pastry. Spread cherries evenly on top of the cream cheese. Starting on one end of the pastry. Fold the end up then fold slits over alternating from right to left to the other end. Fold the opposite end up before finishing the side slits. Place on baking sheet and bake for 25-30 minutes or until golden brown. Remove from oven and allow to completely cool. Refrigerate for 2 hours. For the icing: Mix powdered sugar and heavy cream together. Drizzle over pastry. Cut and ENJOY!