• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Make dough or roll out store bought crusts on a floured surface. Cut into 6-8 five inch circles, or if you have a large flower cookie cutter you may use that as well. Place each onto baking sheet. 

Filling

• Mix all filling ingredients together and set aside.

Salted Caramel Sauce

• Heat sugar over medium heat, stirring continuously. Sugar will eventually melt into a thick brown liquid. Slowly add slices of butter until melted. Slowly add milk or cream. Be cautious, the caramel will foam when the colder milk is added. Allow to boil for one minute. Stir in sea salt. Set aside, allow to cool.

Eggwash

• Mix whisked egg with water. Set aside. 

Assembly

• Place 1/8 of the filling in the center of each crust. Fold up the edges, (or petals if you've used a flower cutter) creating a cup around the filling. Brush with eggwash.
• To each blossom, tuck in 1 tsp of rolled oats. Follow by drizzles of salted caramel topping. Follow with a sprinkle of coarse sugar all over. 
• Bake at 400F for 25-30 minutes or until heated through. Cool on wire racks. Serve with additional Salted Caramel Sauce.