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.
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.