These easy-to-make, fragrant cakes are based on the traditional Chinese cakes made with dried rose petals. Enjoy with a cup of white or green tea. The recipe makes 4 cakes but can be doubled for more.
FOR THE PASTRY
1 sheet puff pastry store-bought, thawed
1 egg yolk for brushing
1 Tbsp white sesame seeds* for garnish, optional
Instructions:
1. Preheat oven to 375°F
2.Whisk rose petal jam with melted ghee. Set aside.
3. Roll one puff pastry sheet out just slightly to an even thickness. Cut into 8 circles, about 4-inches wide, using a cookie cutter or a glass.
4. Place equal amounts of the rose-ghee filling in the center of 4 pastry circles. Place another pastry circle on top of each and gently press edges to seal. Use a fork to crimp edges or pinch them by hand.
5. Brush tops with egg yolk for a golden finish; optionally, sprinkle the top with sesame seeds.
6. Bake for 15-20 minutes, or until golden and puffy. Cool slightly before serving.
