Puff Pastry Cherry Blossoms Recipes
STACKED PUFF PASTRY WITH CHERRIES
Steps:
- Preheat oven to 400 degrees F.
- Cut 4 "walls" of puff pastry by cutting approximately 1-inch wide strips along each side of a sheet of puff pastry. Set "walls" aside. Poke the remaining "floor" of puff pastry with a fork to provide an escape for steam.
- Lightly apply the egg wash just inside the cut edges of the "floor". Stack "wall" pieces on top of "floor" piece placing the cut edge of the "walls" on the outside edge. Dab ends of "walls" with egg wash and fold long pieces over to form a square.
- Cut a 7 by 7-inch square out of the second sheet of puff pastry. Fold it in half and cut vents for steam along the fold.
- Shake bread or cake crumbs on drained cherries and let sit for 10 minutes. Spoon cherry mixture onto pastry "floor", using more than you may think necessary to compensate for the pastry puffing. Apply egg wash on "walls" avoiding the very edge.
- Lay vented "top" piece on top. Brush with egg wash.
- Bake in oven for 30 minutes. Reduce temperature to 350 degrees F and bake for another 30 minutes.
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.
Provided by Barenakedchef
Categories Breakfast
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 82.3, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.5, Sodium 2.3, Carbohydrate 20.2, Sugar 19.6, Protein 0.1
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- Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices– about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
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- Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
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