Strawberry Blossoms

1. 1

   Note: A Ziploc-type sandwich bag can be used instead of a pastry bag to fill the strawberries.

2. 2

   Place the filling in the bag, then squeeze out the excess air before sealing.

3. 3

   Carefully snip off corner of the bottom of the bag.

4. 4

   Remove stems from strawberries to form a flat base by cutting off horizontally a very thin top layer of each strawberry.

5. 5

   Place berries on cutting surface, pointed end facing up.

6. 6

   With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base.

7. 7

   Cut each half into three wedges to form 6 petals.

8. 8

   *DO NOT* slice through the base.

9. 9

   Pull petals apart slighly and very carefully.

10. 10

    In a small bowl, combine cream cheese, powdered sugar, sour cream and extract; beat until light and fluffy.

11. 11

    Fill strawberries with cream cheese mixture using a a pastry bag with star tip, ziploc bag or small spoon.

12. 12

    Refrigerate until ready to serve.

13. 13

    When ready to serve, garnish each strawberry with a small mint leaf and a sprinkle of roasted hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.