Strawberry Blossom Recipes

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.

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.

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.

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.
• Notes & Options:.
• A plastic zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag and squeeze mixture out through the cut.