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Rose Flower Pastry Filling: Secret to Perfect Flavor

As the name suggests, Rose Flower Pastry is made from edible roses as the filling. The key step in making Rose Flower Pastry is preparing the rose filling, which requires edible rose petals, brown sugar, salt, and honey. Wash the edible rose petals, let them dry, then crush them with brown sugar and salt in a ratio of 1:2:0.05 in a steel bowl.

Add an appropriate amount of honey and store it in a clean, sealed container for a week before use. It’s important to note that Rose Flower Pastry should be made with edible roses like Pingyin roses, Turk roses, and Bitter Water roses, and not the ornamental roses we usually see.

Let’s learn how to make flower pastry filling.

I. How to make rose flower pastry filling?

Flower pastry is delicious and its unique flavor is widely loved. Generally, the filling of rose flower pastry is made from edible roses harvested between late April and early May. Pastries made from high-quality roses taste even better. So, how to make flower pastry filling?

Ingredients:

Use edible dark red rose petals, along with brown sugar and salt in a ratio of 1:2:0.05, and add honey to taste.

Method:

  1. Remove the stamen and calyx from the fresh dark red roses, leaving only the petals. Rinse the petals quickly in purified water, then drain and let them dry in the shade.
  2. Crush the brown sugar and mix with the petals and salt in a steel bowl. Layer the petals, sugar, and salt until all the ingredients are used.
  3. Crush the petals in the bowl with a rolling pin until they release their juice, knead until sticky, then mix in the honey.
  4. The resulting rose jam is the filling for the rose flower pastry. Store it in a sealed container without oil or water, covered with honey. Do not fill the container completely, leave about 1/3 space to avoid overflow during fermentation.
  5. Leave the container in a cool place at room temperature for natural fermentation. After a week, it’s ready to be used as filling. Any leftovers should be stored in the refrigerator.

Tips:

  1. Don’t wash the petals for too long or you’ll wash away their fragrance.
  2. Strictly follow the 2:1 ratio of brown sugar to petals. Don’t reduce the amount of sugar as it could lead to spoilage.
  3. Seal the rose jam in the bowl with honey to prevent spoilage.

II. What roses to use for flower pastry filling?

Rose Flower Pastry Filling: Secret to Perfect Flavor

The main ingredient for flower pastry is rose filling. However, the roses used are not the ones we usually see, but edible roses. So, which roses can be used for rose flower filling?

The roses used for flower pastry filling are edible roses, including Pingyin roses, Turk roses, and Bitter Water roses. These are specifically bred for human consumption through scientific experiments. The ornamental roses we usually see have a strong bitter taste and some contain toxic substances, so they should not be used for making flower pastries.

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Peggie

Peggie

Founder of FlowersLib

Peggie was once a high school mathematics teacher, but she set aside her chalkboard and textbooks to follow her lifelong passion for flowers. After years of dedication and learning, she not only established a thriving flower shop but also founded this blog, “Flowers Library”. If you have any questions or wish to learn more about flowers, feel free to contact Peggie.

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