• Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
• In a food processor, pulse the flour, sugar, and salt to blend. Add the cold butter and pulse 5-6 more times until the mixture resembles coarse crumbs. (If you don't have a food processor, place the ingredients in a large bowl and use a pastry cutter or 2 forks to mix in the butter and form the dough).
  1¼ cup all-purpose flour, 1 tablespoon white granulated sugar, ¼ teaspoon kosher salt, ½ cup cold unsalted butter, cut into cubes
• Add 3 tablespoon ice water and pulse after each addition. Add up to 2 more tablespoon of ice water, just enough to make fine crumbs that start to pull away from the sides and form a crumbly dough. The dough should stick together when pinched.
  3-5 tablespoon ice water
• On a lightly floured surface, turn out the dough and knead a few times, until the dough comes together. Flatten to a disk, and roll the dough roughly 12 inches in diameter and ⅛ inches thick.
• Using a 3.5 or 4-inch cookie cutter, cut circles from the dough and set aside, dipping the cutter in flour after each pass. Re-roll the scraps of pie dough and continue cutting circles until you have about 12 circles.
• Lay out your circles and place ½ tablespoon strawberry jam in the center of each. Fold them over in half, and using the ends of a fork, crimp the edges together.
  6 tablespoon strawberry jam
• Place the pies on the prepared baking sheet and place in the refrigerator for 15 minutes. After 15 minutes, remove from the fridge and brush the tops with the egg wash (just beat the egg and water together).
  1 large egg, 1 teaspoon water
• Bake for 15-22 minutes until golden brown on top. Let cool completely before icing. While the pies are baking, make the rose glaze (see below).
• When completely cooled, drizzle each of the mini pies with rose icing. Decorate with rose petals (if using). Serve immediately or store for later.
  culinary rose petals for decorating

Rose Glaze

• In a small bowl, add the confectioner's sugar, milk, and rose. Whisk until thick, but still runny enough to be drizzled.
  ⅓ cup confectioner's (powdered sugar), 2 teaspoon milk, ⅛ teaspoon rose water or rose extract