• Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).

To prepare the puff pastry:

• Sprinkle the work surface lightly with flour to prevent sticking. Unroll or unfold the puff pastry and roll it gently and evenly to an approximately 16" x 14" rectangle (you'll need to fit four, 6" bowls within the pastry sheet).
• Gently press a 6" round circumference bowl into the puff pastry (four times) to get the outline of four circles. Use a paring knife to cut out the circles and transfer them to a mini pie pan, pressing to fit the pie wells, (or to a parchment lined baking sheet).

To prepare the apple and pear filling:

• Peel and finely dice the apples and pear. Place the diced fruit into a large bowl and add the flour, sugar, cinnamon, nutmeg, vanilla extract, and salt. Stir well to combine.
• In a small bowl beat one egg with 1 tablespoon water. Brush the bottom of each of puff pastry circles with a light coating of egg wash and dock the bottom of the pastry several times with a fork or the tip or a paring knife so the pastry stays flat on the bottom while baking.
• Add approximately ½ cup of fruit filling into the center of each circle, making sure to leave enough of a border of puff pastry around the filling so it can be gathered around the filling before baking.
• Add a touch of water around the inside border of the puff pastry (to help the pastry adhere to the fruit filling) and gently press and plete the puff pastry border so it surrounds the fruit filling. Brush the outside rim of each puff pastry blossom with a light coating of the remaining egg wash.

To make the oat streusel topping:

• Add the flour, sugar, oats, salt, and 4 tablespoons cold butter (cut into small pieces) into a medium-sized bowl. Use your fingertips (or a pastry blender, or forks), to work the butter into the dry ingredients by pressing and massaging the ingredients together until a crumble forms, and there are no large pieces of butter remaining.
• Divide and mound the streusel topping evenly over the unbaked apple and pear blossoms.
• Bake the blossoms in the preheated oven for 17-20 minutes, or until the pastry is golden brown and the filling is hot and bubbling.
• Remove the blossoms from the oven and cool them completely on a wire rack before icing.

To make the vanilla cinnamon icing:

• Whisk the confectioners sugar, vanilla, cinnamon and heavy cream in a large bowl until the icing is a thick drizzling consistency. *Note - if the icing seems too thick, add more cream, and if the icing is too thin, add more confectioners sugar.
• Add the icing into a pastry bag or sandwich bag. If using a sandwich bag, work the icing into a bottom corner and twist the bag to close. Snip the bottom corner with a scissors and drizzle each cooled blossom liberally with icing.
• For best flavor serve the blossoms at room temperature along with a scoop of ice cream or a dollop of fresh whipped cream.