Rose petal jam crescents

Method

1. In a bowl, rub together the flour and butter until the mixture resembles breadcrumbs. Add the sugar, egg yolk, soured cream, rosewater and baking powder, then mix until a dough forms. Bring the dough together by hand without kneading too much. Cover and chill for 1 hour.
2. Heat the oven to 160°C fan/ gas 4. Line a baking sheet with baking paper and lightly flour your work surface.
3. Divide the pastry dough in half. Keep one half in the fridge while you roll out the other into a circle at least 24cm in diameter – use a plate as a template. Divide the circle into quarters, then cut each quarter in half again to create 8 wedges of pastry. Put 1 tsp of jam (or a few pieces of Turkish delight) at the wider end of each wedge, then roll up. Press to seal the edges and put on a baking sheet. Repeat with the second half of the pastry dough.
4. Bake for 15-18 minutes on a lower shelf in the oven until lightly golden and just firm enough to the touch for you to be able to lift them quickly onto a cooling rack. They will firm up more as they cool. Serve slightly warm, dusted with icing sugar and, if you like, decorated with rose petals.