Post by Alison Hein.
My husband and I just took a trip to Washington, DC for a big family birthday celebration. Our party was Saturday night, and we planned to return home the next day, after a quick morning detour to see the flowering Yoshino cherry trees. Upon arriving, we realized the blossoms were mere days away from opening. My heart was set on photographing the flowery pink trees, so Kevin suggested I stay in DC a few days longer.
While the blossoms slowly opened, I took many lovely close-up shots of the airy rose-colored cherry blossoms – completing a slow circle around the Tidal Basin, pausing to capture the unique color and style of every tree. I’ve been home for a week now, and still see lush, pastel blooms every time I close my eyes. And so I was inspired to create luscious cherry pastries for this week’s post. They aren’t nearly as pretty, but they taste much better than the real deal (especially considering that the DC tree blossoms are edible only for birds).
So if you can’t get away this year to visit some cherry blossoms, enjoy some instead for a flowery springtime breakfast in bed.
2 puff pastry sheets (generally sold as 2 in a package)
1 egg, separated
4 ounces whipped cream cheese
4 tablespoons sugar
1 tablespoon flour
1/4 cup cherry preserves
½ teaspoon vanilla
Powdered sugar for dusting flower tops
Thaw puff pastry sheets, per package instructions. Lightly grease 2 baking sheets and preheat oven to 350°. Lightly beat egg white and set aside. Whip together cream cheese and 2 tablespoons sugar until light and fluffy. Add egg yolk, flour, cherry preserves and vanilla to the cream cheese mixture and mix until smooth. Set aside.
Carefully unfold a pastry sheet onto a lightly floured work surface. Roll and trim each pastry sheet into a 16×8-inch rectangle. Cut into 8 equal 4 inch-squares. At each corner, ¼
inch from edge, cut a 1inch line in each direction, following the square edge of the corner. Repeat for the remaining three corners (see picture). Pick up each corner cut-away strip and bring to the center creating four loops. Pinch ends lightly to seal.
Spoon 1½ teaspoons of cherry cream cheese filling in the center of each pastry square. Place the pastries on the prepared baking sheet. Brush pastry crust with beaten egg white. Flip flat corners of each flower up to meet filling center and brush with more egg white to seal. Sprinkle with remaining sugar.
Bake for 18 to 20 minutes, or until the blossoms are golden brown and filling is set. Transfer the pastries to a wire rack and let cool at least 10 minutes. Dust with powdered sugar before serving.
Makes 16 cherry blossoms.