If you’re creating a Valentine’s moment or simply want to spoil someone special, this is the kind of dessert that makes people pause before taking the first bite. Light, fragrant and gently sweet, the floral notes from Greenfields Rose Water and Pink Rose Buds pair beautifully with creamy white chocolate and nutty pistachio. It feels luxurious, but it’s surprisingly simple to assemble. Think patisserie elegance, made in your own kitchen.
Prep time: 25 minutes
Cook time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 40 minutes
1 sheet ready-rolled puff pastry (egg-free)
200ml double cream
100g mascarpone
80g white chocolate, melted and cooled slightly
2 tbsp icing sugar
1 tsp Greenfields Rose Water
1 tbsp crushed Greenfields Pink Rose Buds (lightly crushed)
40g shelled pistachios, finely chopped
1 tbsp Greenfields Greek Blossom Honey
½ tsp Greenfields Ground Cardamom
1 tsp Greenfields Cornflour (optional, to stabilise cream if needed)
Extra rose petals and icing sugar, to decorate
Preheat your oven to 200°C (180°C fan). Cut the puff pastry into 8 equal rectangles. Place on a lined tray, prick lightly with a fork and bake for 12–15 minutes until golden and crisp. Cool completely.
In a bowl, whip the double cream to soft peaks. Gently fold in mascarpone, icing sugar, melted white chocolate and Greenfields Rose Water. Sprinkle in crushed Pink Rose Buds and mix lightly. Chill for 30 minutes to firm up.
In a small bowl, combine chopped pistachios with Greek Blossom Honey and Ground Cardamom to create a lightly spiced pistachio crumble.
To assemble, spread a layer of rose cream onto one pastry rectangle, sprinkle with pistachio crumble, then top with another rectangle. Repeat to create layered “love letters.”
Finish with a dusting of icing sugar and a few extra rose petals for that romantic flourish.
Energy: 420 kcal
Fat: 28g
Saturates: 15g
Carbohydrates: 36g
Sugars: 22g
Protein: 6g
Salt: 0.2g
The ingredients used in this recipe could also be used to create…
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