Fillo Cherry Blossoms

Delicate fillo blossoms filled with chocolate and cherries yield a simple but delicious flavor and flaky texture for an unforgettable experience.

For someone who was intimidated by fillo for over four decades, I'm a pretty big fan of discovering and inventing new ways to use it. Today's result - these delicious Fillo Cherry Blossoms.

They combine simple ingredients and the flavor is subtle, but they are anything but wallflowers.

If you're just starting with fillo, I highly recommend getting familiar with it by making a much simpler dish like this egg pie first. Since you only need 8 sheets of fillo for the cherry blossoms, this is a delicious way to use up the remaining sheets.

When making these cherry blossoms the key is being gentle and patient because the fillo is very delicate. Daunting? Maybe. Worth it? Totally. You'll be rewarded with flaky goodness unlike any other.

Cherries, chocolate, and fillo are meant to be together. Share these little cherry fillo blossoms with someone you are meant to be together with on Valentine's Day. Nothing says I love you like chocolate and cherries. 😉

🛒 Ingredients and Notes

• fresh cherries
• sugar
• cornstarch (cornflour)
• lemon
• dark chocolate
• fillo dough, thawed
• butter or oil

🔪 Instructions

1. In a large saucepan, combine the first five ingredients and bring to a boil. Reduce heat to low and simmer, stirring frequently, for about 10 minutes. Cool slightly before using.
2. Gently place one sheet of fillo on a large cutting board or working surface and lightly brush with butter or oil. Immediately top with the second sheet of fillo and brush with butter. Cover the remaining fillo to prevent drying. Cut the long edge of layered fillo into 6 equal strips. Place one strip over the other horizontally, creating a cross. You should have 3 crosses.
3. Place a few chocolate pieces in the middle of the fillo cross and top with about one tablespoon of the cherry filling. Fold the sides up and over each other to form a small square packet, tucking the ends of the strips underneath (see GIF below).
4. With a sharp knife, cut an X on the top of each pocket. With the tip of a knife, gently separate the fillo layers, bending them slightly backward to create 'petals'. You don't need to be precise and separate every single sheet. Separate them into 3-4 layers.
5. Lay blossoms on a greased cookie sheet. When all blossoms are complete, brush a touch of butter or oil on top of each (for good measure!). Repeat with remaining fillo sheets.
6. Bake at 350 degrees Fahrenheit in a preheated oven until all are golden brown, about 15 minutes. Let cool. Dust with powdered sugar if desired and garnish with cherries dipped in chocolate, chocolate shavings, or drizzle with chocolate syrup.

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Fillo Cherry Blossoms Recipe

By Jas

Delicate fillo blossoms filled with chocolate and cherries yield simple but delicious flavor and flaky texture for an unforgettable experience.

4.8 from 5 votes

Rate this Recipe Print Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Yields 12 servings

Calories 200 kcal

Ingredients

1x2x3x

• ▢ 1 pound fresh cherries, pitted
• ▢ ¼ cup sugar
• ▢ 2 tablespoons cornstarch, cornflour
• ▢ 1 tablespoon fresh lemon juice
• ▢ ½ cup water
• ▢ 3.5 ounces dark chocolate, at least 72% cocoa, chopped
• ▢ 8 sheets of Fillo Factory frozen fillo dough, thawed
• ▢ ½ cup melted butter or oil

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Instructions

• In a large saucepan, combine the first five ingredients and bring to a boil. Reduce heat to low and simmer, stirring frequently, about 10 minutes. Cool slightly before using.
• Gently place one sheet of fillo on a large cutting board or working surface and lightly brush with butter or oil. Immediately top with the second sheet of fillo and brush with butter. Cover the remaining fillo to prevent drying. Cut the long edge of layered fillo into 6 equal strips. Place one strip over the other horizontally, creating a cross. You should have 3 crosses.
• Place a few chocolate pieces in the middle of the fillo cross and top with about one tablespoon of the cherry filling. Fold the sides up and over each other to form a small square packet, tucking the ends of the strips underneath (see GIF in the post).
• With a sharp knife, cut an X on the top of each pocket. With the tip of a knife, gently separate the fillo layers, bending them slightly backward to create 'petals'. You don't need to be precise and separate every single sheet. Separate them into 3-4 layers.
• Lay blossoms on a greased cookie sheet. When all blossoms are complete, brush a touch of butter or oil on top of each (for good measure!). Repeat with remaining fillo sheets.
• Bake at 350 degrees Fahrenheit in a preheated oven until all are golden brown, about 15 minutes. Let cool. Dust with powdered sugar if desired and garnish with cherries dipped in chocolate, chocolate shavings, or drizzle with chocolate syrup.

Notes

~ Free Tip ~ 

• 2 cups of ready cherry pie filling can be used instead of fresh cherries. If using canned, omit the sugar, cornstarch, lemon juice, and water. 
• Substitute butter or oil with cooking spray.

Nutrition

Calories: 200kcal (10%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 12g (18%) | Saturated Fat: 7g (35%) | Cholesterol: 21mg (7%) | Sodium: 130mg (5%) | Potassium: 152mg (4%) | Fiber: 2g (8%) | Sugar: 11g (12%) | Vitamin A: 261IU (5%) | Vitamin C: 3mg (4%) | Calcium: 15mg (2%) | Iron: 2mg (11%)

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