Sweet Cherry Cream Blossom Puffs

Puff pastry just might be the greatest baking invention ever! Layers of buttery flaky crispiness make for the perfect bite whether sweet or savory, you can basically put anything into puff pastry and it will taste ten times better than on it’s own! 

I am a huge fan of Pepperidge Farm Puff pastry and always keep at least 1 box or 2 in my freezer at all times. With plenty of cherries on hand, I decided to make these for breakfast. My husband and kids adore them. And if you don’t have cherries, no worries. You can switch it out for nearly any other fruit. I’ve used berries in the past and they turned out wonderfully.

With only a few ingredients and steps, you can whip these up in a snap! So here is the recipe! 

Your family will be thanking you! Enjoy! :)

Yield: 8Author: @yogibaking

Sweet Cherry Cream Blossom Puffs

These tender and flakey puff pastry blossoms are filled with sweet cream filling and are topped with fresh bing cherries!

prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients

2 ungreased cookie sheets

1 17.3oz box or 2 sheets of Pepperidge Farm frozen puff pastry 

8 pitted fresh bing cherries 

1/3 cup granulated sugar 

1 8oz block of softened cream cheese (I prefer Organic Valley)

1 teaspoon Nielsen Massey vanilla bean paste or pure vanilla extract

Powdered sugar for dusting

instructions

Preheat 400F and place rack in center of the oven. Let frozen puff pastry thaw out on floured counter. Once thawed, open and lightly roll out to cover the seams. While thawing place softened cream cheese, sugar, and vanilla in a mixing bowl and beat with hand mixer or in a KitchenAid until light and fluffy. Set aside.

Cut each sheet into 4 equal squares. Place a heaping teaspoon full of cream spread into center of each square. Make a slice through the puff pastry around the perimeter of the square edge about 1/4" in from the edge. But be careful to not cut through the entire side, leaving a small space in the center of each side uncut (so that it will stay out while the blossom "petal" is pulled in). Pull one corner up and over, into the center where the corner is set on top of cream spread. Continue with the other three corners. Place dab of cream spread in center over the four corners and top with the pitted cherry. Place on ungreased cookie sheet, repeat with the others. Use four blossom puffs on 1 cookie sheet, requiring 2 cookie sheets for all eight blossom puffs.

Place in the middle rack of oven and bake for 15-20 minutes or until puffed up and golden brown on top. Remove from oven and plate with a sprinkle of powdered sugar on top!

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