Strawberry Blossoms Food

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.