Apple and Pear Blossoms

Apple and Pear Blossoms are golden, flaky puff pastry that surrounds a spiced apple and pear filling, and topped with a buttery, crunchy, oatmeal streusel. The ultimate finishing touch is the thick and delicious sweet vanilla glaze! YUM!!

Using store-bought puff pastry dough is always such a time-saver. It gives the home baker (like me) the opportunity to make delicious pastries and desserts that I wouldn't ordinarily make. I have plenty of other recipes on my site that feature store-bought puff pastry sheets. They are: Chicken Pot Pie Turnovers, Pumpkin Spice Palmiers, and Homemade Puff Pastry Appetizer Cups.

Ingredient information:

PUFF PASTRY SHEETS - Use your favorite brand of puff pastry sheets. I typically use Pepperidge Farm, but this time (for this recipe), I used a brand called Jus-Roll, Pre-Rolled Puff Pastry, and it worked exceptionally well without any of those annoying fold marks to deal with. Of course, if you're feeling very ambitious, feel free to use homemade puff pastry.

PEARS - I used a Bartlett pear, but you can use any pear variety you'd like. The only thing I caution is that the pear should not be overly ripe and too soft. Use a pear that gives only a tiny bit when pressed with your thumb, but not one that is as hard as a rock. Also, use caution when peeling and dicing pears, as they can be quite slippery without their flesh.

APPLE - I chose Gala apples for their sweet, firm texture, but basically, any apple will do as long as it won't turn to mush while baking. Granny Smith apples are firm and tart and would be a good choice, as would Honey Crisp, Pink Lady, and Braeburn.

ALL-PURPOSE FLOUR - Only a tiny bit of flour is used for this recipe. A dusting of flour is used to roll the pastry without sticking, and a tablespoon is used in the fruit filling to help thicken any juice the fruit will exude.

GRANULATED SUGAR - Because I chose to use a sweet Gala apple for this recipe, I only used a tiny amount of sugar in the fruit filling itself. However, if you choose to use a tart baking apple for this recipe (like a Granny Smith), you may want to increase the amount of granulated sugar that the filling calls for. The streusel oat topping also uses one-half cup (65 grams) of granulated sugar.

GROUND CINNAMON - What self-respecting fruit pie doesn't have ground cinnamon in the list of ingredients? If you're a true cinnamon lover, feel free to increase the quantity used should you feel the urge, but don't forget that ground cinnamon is also used in the vanilla cinnamon glaze, so I caution you not to go too crazy.

GRATED (GROUND) NUTMEG - This ingredient is optional, but personally, I always like to add a small pinch of nutmeg with most of my baked goods that also call for cinnamon. A little goes a long way to bring an extra delicious spice dimension to the filling of little fruit pies. Whether you grate nutmeg pods freshly or add it pre-ground from a spice container, I urge you to keep it in the recipe.

PURE VANILLA EXTRACT - For the best flavor, always use pure vanilla extract, not imitation vanilla. Vanilla paste may also be used if that's what you prefer.

EGG - One egg and one tablespoon of water beaten together make the all-important egg wash. The egg wash is brushed on the bottom of the pastry before the filling is added to help prevent a soggy bottom, and the egg wash is also brushed on the outer edges of the pastry to help the streusel topping adhere and also for that lovely golden color egg wash helps provide.

OLD FASHIONED OATS - Feel free to use quick-cooking, instant, or rolled oats. For this recipe, I don't recommend using steel-cut oats.

BUTTER - I always use salted butter in my baking, but you can use unsalted butter. The choice is yours.

HEAVY CREAM - Half and half or even milk (not skim) will work when making the icing. However, if you use milk or half and half, you'll most likely need less than what the recipe calls for because of the thinner consistency. That said, heavy cream will give the icing more depth and richness of flavor.

CONFECTIONERS SUGAR - Two cups will make enough icing to ice four fruit blossoms generously. Add the liquid a bit at a time until you reach your desired consistency. If the icing is too thin, add more sugar. If the icing is too thick, add more cream or milk. You judge how thick (or thin) you like your icing.

KOSHER SALT - I always use kosher salt. Feel free to use table salt if that's what you prefer. See below.

Kitchen tools and equipment needed:

• rolling pin
• mini rolling pin (shown in the video)
• baking sheet
• parchment paper (optional, if not using the mini pie tin)
• mini pie tin (optional)
• pastry brush
• pastry blender (optional for making the streusel topping)
• paring knife
• mixing bowls
• silicone spatula
• measuring cups and spoons
• chef's knife
• cutting board
• vegetable peeler
• microplane (optional for grating nutmeg pods)
• plastic bag holders (optional)
• 6" round bowl

How this recipe came to be

This recipe for Apple and Pear Blossoms is my riff on a premade, frozen dessert called Apple Blossoms that I used to purchase from "Market Day" when my kids were young and still in school.

I'm not sure why, but the other day, I was thinking about how much my guys loved those apple blossoms, and a few days later, these were baking up in my oven.

Add in and swap out suggestions:

If you're a fan of raisins or currents, those (either or both) would be a nice addition to the filling. Dried cherries or blueberries would also be fun.

If you don't have puff pastry on hand, or you'd prefer pie dough instead, by all means, use pie dough instead of the puff pastry sheets. However, the pie dough won't be nearly as puffy, flaky, and buttery tasting as the puff pastry, but the fruit blossoms will still be delicious.

Any oats will work for the topping, except for steel-cut oats. Quick cooking, rolled oats, and, of course, old-fashioned oats will all work. Steel-cut oats won't soften in a streusel as there is no liquid.

How many apple and pear blossoms does this recipe make?

As written, this recipe makes four good-sized individual fruit blossoms.

Can fruit blossoms be made without a mini pie pan?

You bet.

All you need to do is lay the puff pastry circles, spaced well, onto a baking sheet lined with parchment paper. Egg wash and dock the center portion of each pastry circle and place a mound of apple and pear filling in the center of each pastry.

Wet the edge of the pastry with water and gently pleat and fold the pastry edge up and around the mound of fruit filling, pressing lightly to adhere the pastry to the fruit.

Egg wash the edges of the pastry (as written in the recipe) and continue with the streusel topping, baking, and glazing as the recipe instructs.

Other suggestions for fruit filling:

Plum, cherry, peach, strawberry, and blueberry are all excellent fruit blossom pie suggestions. Have fun with this recipe now that you have the basic method to play with.

Can these be made without the streusel topping?

Sure, they can. By why? The choice is yours, however! *wink*

Can these fruit-filled blossoms be frozen before baking?

Yes.

That's the way I used to purchase them from Market Day. Already assembled, frozen, and ready to bake.

To freeze before baking, assemble the apple pear blossoms up until the point of baking (and icing). Flash-freeze them in a single layer on a baking sheet in the freezer until firm.

Once firm, wrap each frozen puff pastry fruit blossoms well with plastic wrap or in an airtight freezer bag. Date, and freeze the blossoms for up to 4 months.

To bake from frozen, unwrap the frozen blossoms and place them on a baking sheet in a preheated 400-degree (F) oven (205 degrees C) for 25-30 minutes, or until the pastry is flaky, golden, and the fruit filling begins to bubble.

Cool the fruit blossoms completely before icing.

Can an air fryer be used to bake fruit blossom pastries?

Yes.

Preheat the air fryer to 375 degrees F (190 degrees C) and bake the fruit blossoms for 15 minutes, or until the pastry is golden and flaky and the fruit filling is hot and bubbly.

Cool the fruit blossoms completely before glazing.

How to freeze apple pear blossoms after baking:

Cool them completely and wrap them individually with plastic wrap. This is best done before icing but can be done after icing.

Once wrapped, place the blossoms in an airtight freezer bag and date. Baked apple blossoms can be frozen for up to 3 months.

Thaw in a refrigerator overnight and reheat in an oven or air fryer, if desired.

Is the vanilla cinnamon icing optional?

Sure thing.

You certainly don't need to glaze these flaky little pies if you'd prefer not. A light dusting of confectioner's sugar will (and can) finish them off deliciously without making the glaze. The choice is yours.

Serving suggestions for apple and pear blossoms:

I like serving them warm and a big scoop of vanilla ice cream. A dollop of fresh whipped cream and a drizzle of heavy cream are also delicious.

That said, no additional components are actually needed because these delicious mini fruit pies with streusel topping are perfect all by themselves.

Additional recipes featuring fresh apples:

Apple Cider Donut Muffins are brushed with melted butter after baking and then covered in a cinnamon sugar topping. Honestly, what could taste better than that??

Slow Cooker Apple Sauce with Pear and Amaretto is for the kid in all of us, but this fruity sauce is for adults only. Sorry kids!

Pork Meatballs with Apples and Onions are tender, flavorful pork meatballs bathed in a sweet and savory pan sauce that's to-die-for.

I sincerely hope you'll enjoy making (and eating) these amazing puff pastry apple blossom pies as much as I've enjoyed bringing them to you!

Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

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Until we eat again, I hope you have a delicious day!