Remember I told you I love puff pastry?  I still do!
This is why . . .
Easy . . . simple . . . delicious!
Let start.
You will need:
Puff pastry sheets
Pie filling of your choice
egg wash (one beaten egg)
Turbinado sugar
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.
These blossoms are meant . . . to blossom.
They won’t be perfectly closed .
Lay  your cherry blossoms on a parchment lined baking sheet.
If you don’t have parchment paper, grease your pan lightly.
This sugar is quite yummy!
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 in.
Prepare the glaze while the blossoms are baking . . .
Make the glaze the consistency you like.
Once the blossoms have finished baking, glaze them while still warm.
see . . . little Cherry Blossoms.
You could also make Blueberry Blossoms.
Drizzle Drizzle . . . Glaze Glaze
You will not be able to resist eating one or two or three.
It’s o.k. . .  REMEMBER . . . they are little!
You must give them away
you might just eat them all!

um . . . I left you a sweet post . . . leave me a sweet comment . . . please
  • cjvierow - 02/23/2010 - 10:13 pm

    Mmmmmmm–wish I could crawl through the computer screen and visit! You'd share, right?ReplyCancel

  • Stacie - 02/23/2010 - 10:14 pm

    I am going to try this. I have all the stuff I need to make this.ReplyCancel

  • Wanda - 02/23/2010 - 10:36 pm

    Just discovered your blog…I definitely will be baking many of your delicious treats, starting with these Cherry Blossoms!

    I've explored a little here already, loved what I saw.ReplyCancel

  • Sherry G - 02/23/2010 - 10:38 pm

    Woah those look amazing! You did an incredible job. I don't think I'd be able to do that nearly as well as you did. Fabulous post!ReplyCancel

  • Lynn - 02/23/2010 - 11:38 pm

    Oh you KNOW I love your blog. I can't get enough of it. I print off EVERY single recipe. There hasn't been a single one yet, that I've said "Oh I don't need that one."

    Thanks for all you are doing!ReplyCancel

  • Brandi - 02/24/2010 - 3:26 pm

    Mom those really look wonderful! What a beautiful way to make them. I know these are not turnovers, but they are the same idea…they will always remind me of FHE!ReplyCancel

  • Ingrid - 02/28/2010 - 7:13 pm

    My children would love these! So easy and so good!

  • Chris Russell - 04/08/2010 - 1:48 pm

    YUM! YUM! YUM! Can I just come and see you and eat your’s with you in your immacuately clean house and listen to all your clocks and sit in peace and enjoy the view?? Yours looks so pretty!! Thanks for sharing all you do!! I hope you are feeling better! You work too hard!! 😉ReplyCancel

  • Sara - 06/10/2010 - 9:55 am

    oh my…diet out the door tomorrow morning. These just yell cheat!!ReplyCancel

  • kristen - 09/09/2010 - 2:22 pm

    I made these for my daughters ‘one’derful birthday brunch. We served it along with mini quiches, fruit and mini muffins. Everyone loved these pastries the best though. YUM!! Thanks!ReplyCancel

  • Marcia - 11/26/2011 - 4:04 pm

    These are AMAZING!!! Made 2 batches in 2 days. So delicious… Thank you! Need to read thru your blog for more recipes to try.ReplyCancel

  • Tricia - 05/11/2012 - 1:12 am

    I am making these for our mothers day celebration. thinking I might make some apple puffs strawberry puffs cherry puffs and maybe some blueberry puffs thanks for sharing this great and easy recipeReplyCancel

  • Theresa - 06/17/2012 - 7:52 am

    I tried to make these and they blew up, they were huge, and I followed the directions to a tee, what did I do wrongReplyCancel

    • Jonna - 06/18/2012 - 6:44 pm

      Hi Theresa,
      Make sure that your puff pastry stays cold. Pinch together very firmly and seal with egg white or egg wash. Make sure that the open holes are very open. Once they start baking, if you notice some opening too much, quickly pinch tops together again, before they are golden. Hope this helps. I hope you were still able to eat them!

  • Lee - 06/30/2012 - 9:37 am

    These are easy and amazing. A ht when family came to visit. You site rocks!!! thanks for all the great ideas!!!!ReplyCancel

  • Loretta - 10/11/2012 - 9:12 pm

    I found this on Pinterest. I am going to try them for a bake sale. Thanks for this site…it is great!!ReplyCancel

  • Jasmine - 10/18/2012 - 4:42 pm

    I just made these!
    I used strawberry filling instead of cherry, though.
    They’re delicious, and I only had two explode!ReplyCancel

  • Sharon - 10/30/2012 - 10:33 am

    These are so good,that someone would think you bought them at a bakery! Made them twice in 1 week…cherry and blueberry Yummy!ReplyCancel

  • Katherine - 01/06/2014 - 7:51 pm

    Very easy, nice tasting, and will make these again. I don’t cook/bake very much anymore and really enjoyed making these. As you said “treadmill alert”. Thank you for a fun desert. Happy New Year.ReplyCancel

  • Jackie - 09/28/2016 - 9:04 pm

    Our neighborhood national night out is next week. Each family has been asked to bring a dessert to share. Will definitely be taking these! Small enough for the children to handle, and just enough sweet to offset the hotdogs and chips!ReplyCancel