These pretty 3-ingredient pastry flowers are ridiculously easy to make and are sure to impress at your next brunch or tea. Plate these up alongside some mini avocado toast and a matcha latte for a pretty and classy brunch menu!
🌟Why this recipe works
Looking to complete your brunch menu – keep it simple with a fancy avocado toast or a twist on one of my favorites, a tomatillo shakshuka! And to drink, serve a kiwi bellini, or a decadent matcha rose latte or a sweet London fog latte.
🧾 Ingredients in this recipe
👩🍳 How to Make This Recipe
STEP 1. Start by preheating your oven to 400F.
STEP 2. Unfold your pastry sheets and lay them down flat. Cut each sheet into 9 equal squares of pastry.
STEP 3. After cutting your puff pastry sheet into squares, spoon 2-3 teaspoons of your chosen jam into the middle of the squares.
STEP 4. Pull the 4 corners of the square together, and pinch until sealed into a ball. Then, take each pastry pouch and place them seam-side down.
STEP 5. Cut 4 slits in a t-pattern without going all the way to the center. Then cut 4 more slits, one in between each of the original 4. This totals 8 slits.
STEP 6. Take two adjacent petals and twist them away from each other. So, in pairs of two, the right petal will twist clockwise and the left counterclockwise. Continue for the other 3 pairs of petals until you create the flower shape.
STEP 7. Place each puff pastry flower on your baking sheet, leaving ample room. It's normal for some jam to spill out during baking, so make sure your baking sheet is lined with a Silpat or parchment paper. Only place 6 flowers max per baking sheet.
STEP 8. Brush the pastry with the eggwash mixture
STEP 9. Bake the pastry flowers for 18-20 minutes until golden brown, rotating the baking sheet halfway through. Allow to cool before eating.
Puff pastry is made with many layers of butter and dough. During baking, the butter in the pastry melts and creates steam, which causes the dough to rise and puff up.
Puff pastry does shrink a bit in the oven. When the butter melts, it makes the layers of dough slide and get smaller, which reduces the overall size.
Frozen puff pastry will keep for a long time, as long as 12 months in the freezer.
If you're making the pastry flowers in advance, store them in an airtight container at room temperature.
🥣 More pastries and treats to bake
Looking for more pastries? Try one of these:
3-Ingredient Puff Pastry Flower Recipe
- 1 package puff pastry 2 sheets
- ⅔ cup jam use my recipe for cardamom quince jam
- 1 egg scrambled with 1 tablespoon of water
- Preheat your oven to 400F.
- Unfold your pastry sheets. Cut each sheet into 9 squares.
- Spoon 2-3 teaspoon of jam onto each of the squares.
- Take a jam-filled squares and place it in your palm. Pinch together the 4 corners to create a dough ball, filled with jam. Place pinched side down on a cutting board. Repeat for the other 8 squares.
- Cut 8 petals in each pastry ball. I like to cut 4 first, 90 degrees apart (keeping the center in tact of course) and then the other 4 cuts are easy to cut evenly.
- Take two adjacent petals and twist them away from each other...the right petal will twist clockwise and the left counterclockwise. Continue for the other 3 pairs of petals. Transfer to a baking sheet. Repeat for the other 8 flowers. 6 max per baking sheet.
- Brush with egg wash.
- Bake 18-20 minutes until golden brown rotating the baking sheet half way through.