jujube paste and chrysanthemum crisp

How to Make Jujube Paste Chrysanthemum Cakes

Jujube paste chrysanthemum cakes, a delicate Chinese pastry, combine sweet jujube paste with flaky pastry, resembling a blooming chrysanthemum. Here’s a simple guide to crafting this treat.

Ingredients: For the pastry: 200g all-purpose flour, 100g ghee (clarified butter), 80ml warm water. For the filling: 150g jujube paste (dried red dates cooked and mashed with a little sugar), 1 egg yolk (for glazing).

Steps:

1. Prepare the pastry: Mix flour and warm water into a smooth dough, let rest for 30 minutes. Divide into 12 small balls. Knead ghee into another 100g flour to form a greasy dough, also divided into 12 balls.

2. Wrap the filling: Flatten a plain dough ball, wrap a greasy dough ball inside, roll into a thin strip. Roll it into a spiral, then flatten into a wrapper. Place 1 tbsp jujube paste in the center, seal edges tightly.

3. Shape the chrysanthemum: Flatten the filled dough, cut 8 evenly spaced slits from the edge toward the center (without cutting through the filling). Gently lift each slit and twist outward to form petal-like shapes.

4. Bake: Brush with egg yolk. Bake at 180°C (350°F) for 20–25 minutes until golden brown.

Tips: Ensure the dough is well-rested for flakiness. Adjust sugar in jujube paste to taste. Enjoy these fragrant, sweet pastries as a delightful snack or dessert!