Cooks in: 30mins
Levels: Medium
Serves: 4
List of Ingredients
- 2 SHEETS of round puff pastry, rolled out
- 1 CUP of milk
- 5 OZ. of fresh cream
- 1/3 CUP of sugar plus extra
- 2 1/2 TBSP. of all-purpose flour
- 2 of egg yolks
- 2 TBSP. of rose water for cooking
- 1 TBSP. of rose jam
- edible rose petals
- 2 of egg whites
- 1 of vanilla pod
- powdered sugar
Method
1
Heat the milk with the vanilla pod opened lengthwise, until just before boiling.
2
Meanwhile, beat egg yolks with flour and sugar; pour in the milk and return the mixture cook for 2 minutes or until it thickens. Remove from the heat and let cool. Add 2 Tbsp. rosewater and 1 Tbsp. rose jam.
3
Preheat the oven to 390 °F. Prick the pastry sheets. Brush with a little beaten egg white and sprinkle with powdered sugar. Bake for 8-9 minutes, then add more powdered sugar and bake again for 4-5 minutes.
4
Whip the fresh cream until stiff and fold in the rose cream. Crumble one puff pastry disc. Cut the remaining puff pastry disc into wedges. Cover with cream and crumbled puff pastry and garnish with candied rose petals.