Crispy chrysanthemum with Dates 菊花酥

Crispy chrysanthemum with Dates 菊花酥

Feel confusing isn’t it? Crispy chrysanthemum, are they deep fried chrysanthemum’s pedals like Japanese tempura?   No, definitely ‘NOT‘!

The name “chrysanthemum” is derived from the Greek words, chrysos (gold) and anthemon (flower). In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주). In Chinese, “chrysanthemum” renowned: ‘ a honorable person, a gentleman’, and lots of arts or poems related to chrysanthemum as well! And the most popular tea is chrysanthemum tea ( ).

My favourite variety are: Chrysanthemum morifolium and the Bloom Chrysanthemum.

The following recipe, about this puff pastry was the other different way to make it, but it is widely use in chinese ‘dim sum’, sweet dessert  or cookies. And the dates, I just used the English one, it can found in lots of health shop. But you can use the chinese one: ‘red dates’.

Crispy chrysanthemum with Dates 菊花酥

Make 12

For the outer pastry (水皮) ingredient:      ( 15g each )

  1. Plain flour                      100g
  2. Caster sugar                   15g
  3. Water                               45g
  4. Egg                                  10g  ( beaten )
  5. Solid vegetable oil            10g

For the inner pastry (油皮)  ingredient:       ( 10 to 11g each )

  1. Plain flour                        80g
  2. Solid vegetable oil           50g

For the filling (餡料) ingredient: 

  • Dates paste                     240g      ( 22g each, roll into a ball )

For topping : 

  • 1 beaten egg + 2 tsp of water, whisk all together
  • 1 tbsp of toasted black and white sesame seeds


  • Mix the outer pastry ingredients all together, and leave aside.
  • Mix the inner pastry ingredients all together, wrap in cling film and chill in the fridge for an hour.
  • Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 6.
  • Roll the outer pastry into sausage like roll, and cut into 12 pieces, 15g each.
  • Use the same way to roll out the inner pastry, and cut into 12 pieces as well, 10 to 11g each, roll into a little ball.
  • Press down the outer pastry to wrap around the inner pastry inside to form a ball shape.
  • Slightly dust flour on the table, roll the pastry into a long oval shape, start from the far end and roll towards to your side, same way to do with the rest of the pastry. Like the picture to show you.
  • Roll the dough flat and wrap with one of the filling.
  • Slightly press down and cut slit (about 1 cm long) around the pastry, twist each slit upwards and see the filling. Egg wash the top and leave for about 2 minutes, then brush the second coat of egg wash, sprinkle with some toasted black and white sesame seeds in the middle.
  • Arrange each one on a lined baking tray, transfer to the preheat oven and bake for about 15 to 18 minutes, until it crisp and golden brown.


  • This kind of puff pastry can make some of the chinese ‘dim sum’ or dessert.
  • If you can’t use the dates, you can use the chestnut puree or adzuki bean paste instead.

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