Strawberry Blossoms

• 12 large fresh strawberries, rinsed, stemmed
• 1 (3 ounce) full fat package cream cheese, softened
• 2 tablespoons powdered sugar
• 2 tablespoons full fat sour cream
• 12 teaspoon hazelnut extract or 12 teaspoon vanilla extract
• mint leaf
• hazelnuts, chopped and roasted

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

fresh strawberries, cream cheese, powdered sugar, full fat sour cream, hazelnut, mint leaf, hazelnuts

Taken from www.food.com/recipe/strawberry-blossoms-176148 (may not work)