Puff Pastry Cherry Blossoms

• 1 box Pepperidge Farm Puff Pastry (17 Ounce Box)
• 1 can (21 Oz. Size) Cherry Pie Filling
• 1 whole Egg, Beaten
• 3 Tablespoons Turbinado (RAW) Sugar
• 1 cup Confectioners Sugar
• 1-1/2 Tablespoon Milk
• 1 teaspoon Vanilla Extract

1. Cut your sheets of puff pastry into squares. I cut down the 3 vertical marks that were already on the sheets. Then I cut each strip into 3 squares. Use the entire box for 18 blossoms. They are not perfectly square, but that's o.k! Take one of your squares and place 1 tablespoon of pie filling in the center. Don't use more than that, or you will have a mess.
2. Pull all four corners up together and pinch 2 of the seams closed, but leave 2 vents open. Lay your cherry blossoms on a parchment lined baking sheet or silicone baking mat. If you don't have parchment paper, grease your pan lightly.
3. Brush the tops of the pastry with the beaten egg and sprinkle with sugar.
4. Bake at 375 degrees F for 15-20 minutes until very golden.
5. Prepare the glaze while the blossoms are baking. Mix together the confectioner's sugar, milk and vanilla. Stir until the consistency is as thick/thin as you like.
6. Once the blossoms have finished baking, glaze them while still warm.

pastry, egg, turbinado, confectioners sugar, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/puff-pastry-cherry-blossoms/ (may not work)