Puff Pastry Cherry Blossoms – a delicious recipe with Pastry, Egg, Turbinado, Confectioners Sugar, Milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut your sheets of puff pastry into squares. I cut down the 3 vertical marks that were already on the sheets. Then I cut each strip into 3 squares. Use the entire box for 18 blossoms. They are not perfectly square, but that's o.k! Take one of your squares and place 1 tablespoon of pie filling in the center. Don't use more than that, or you will have a mess.
2
Pull all four corners up together and pinch 2 of the seams closed, but leave 2 vents open. Lay your cherry blossoms on a parchment lined baking sheet or silicone baking mat. If you don't have parchment paper, grease your pan lightly.
3
Brush the tops of the pastry with the beaten egg and sprinkle with sugar.
4
Bake at 375 degrees F for 15-20 minutes until very golden.
5
Prepare the glaze while the blossoms are baking. Mix together the confectioner's sugar, milk and vanilla. Stir until the consistency is as thick/thin as you like.
6
Once the blossoms have finished baking, glaze them while still warm.
299
kcal
Calories
3
g
Fat
64
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box Pepperidge Farm Puff Pastry (17 Ounce Box), 1 can (21 Oz. Size) Cherry Pie Filling, 1 whole Egg, Beaten, 3 Tablespoons Turbinado (RAW) Sugar, and more.
Yes, Puff Pastry Cherry Blossoms falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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