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| Servings |
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Ingredients
- 1 cup dried rose petals organic, unsprayed
- 3 Tbsp pure maple syrup golden or amber
- 2 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
Ingredients
For the Pastry
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Instructions
- Preheat oven to 375°F
- Lightly crush the dried rose petals with your fingers. Mix well with maple syrup, rose petal jam and melted ghee. Set aside.
- Roll one puff pastry sheet out just slightly to an even thickness. Cut into 8 circles, 3–4 inches wide, using a cookie cutter or a glass.
- Place equal amounts of the rose filling in the center of each pastry circle. Place another pastry circle on top and gently press edges to seal. Use a fork to crimp edges or pinch them by hand.
- Brush tops with egg yolk for a golden finish; optionally, sprinkle the top with sesame seeds.
- Bake for 15-20 minutes, or until golden and puffy. Cool slightly before serving.
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