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.
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.
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.
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.