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Yunnan Rose-Flower Cakes

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 Easy Yunnan Rose-Flower Cakes
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.
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Servings
Ingredients
  • 3 Tbsp Rose Petal Jam organic
  • 1 Tbsp Ghee gently melted
For the Pastry
  • 1 sheet puff pastry store-bought, thawed
  • 1 egg yolk for brushing
  • 1 Tbsp white sesame seeds for garnish, optional
Servings
Ingredients
  • 3 Tbsp Rose Petal Jam organic
  • 1 Tbsp Ghee gently melted
For the Pastry
  • 1 sheet puff pastry store-bought, thawed
  • 1 egg yolk for brushing
  • 1 Tbsp white sesame seeds for garnish, optional
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Rating: 0
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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.

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