Rose Geranium Sweet Cream Canapés

Elegant and aromatic puff pastry canapés filled with rose geranium–infused sweet cream, lemon zest, and rose petals, finished with edible blooms for a beautiful floral treat.

Recipe Information

Total Time:

Yield:

48 Canapés

Ingredients

1 cup heavy cream

6 lemon-scented geranium leaves

⅓ cup confectioners’ sugar

1 8-ounce package cream cheese, softened

1 tablespoon finely chopped rose petals

1 teaspoon grated lemon peel

1 17.3-ounce package puff pastry sheets, thawed

1 egg white

2 tablespoons water

Assorted small edible flowers or rose petals

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Directions

In a small saucepan heat cream over medium heat just until steam begins to rise. Remove from heat. Add geranium leaves, pressing leaves against pan to crush. Let steep at least 1 hour or until cream cools to room temperature. Strain, discarding leaves. Cover and chill at least 4 hours.
In a medium bowl whip cream and confectioners’ sugar with electric mixer speed until stiff peaks form. In another bowl whip softened cream cheese, minced rose petals and lemon peel until smooth and fluffy. Fold whipped cream mixture, one-fourth at a time, into cream cheese mixture. Cover and chill.
Preheat oven to 400˚F. On a lightly floured surface unfold one puff pastry sheet. Cut with a 1¾-inch round cutter. Place rounds on a lightly greased or parchment-lined baking sheet. Repeat with remaining pastry sheet. Place a small edible flower or rose petal on each round. Make an egg white wash by lightly beating together egg white and water; brush over pastry rounds. Bake for 10–12 minutes or until light golden brown. Cool on wire rack. For later assembly, keep pastry in airtight container.
To assemble, split pastry rounds in half. Pipe or spoon about 2 teaspoons cream filling onto bottom of each round; place tops on filling. Store in refrigerator.