Strawberry Blossom Recipes

STRAWBERRY BLOSSOMS

Steps:

• Remove stems from strawberries to form a flat base. Place strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base). Pull petals apart slightly.
• In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.

STRAWBERRY BLOSSOM

Steps:

• Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.
• In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

STRAWBERRY BLOSSOMS

Steps:

• Note: A Ziploc-type sandwich bag can be used instead of a pastry bag to fill the strawberries. Place the filling in the bag, then squeeze out the excess air before sealing. Carefully snip off corner of the bottom of the bag.
• Remove stems from strawberries to form a flat base by cutting off horizontally a very thin top layer of each strawberry.
• Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. *DO NOT* slice through the base. Pull petals apart slighly and very carefully.
• In a small bowl, combine cream cheese, powdered sugar, sour cream and extract; beat until light and fluffy.
• Fill strawberries with cream cheese mixture using a a pastry bag with star tip, ziploc bag or small spoon.
• Refrigerate until ready to serve. When ready to serve, garnish each strawberry with a small mint leaf and a sprinkle of roasted hazelnuts.