First you have to defrost the puff pastry 2 hours before you start the procedure.
Then you have to prepare the filling. In a bowl add the ground almonds combine with the sugar, bread crumbs, cinnamon, vanilla and rosewater and mix them all together.  Add the water gradually and mix them all well. Place them in a disposable Clear Pastry Bag.
Open your puff pastry and cut in 4 pieces 18x8 cm each. Cut the tip of the Pastry Bag and place inside all the mixture. Place the mixture on top of the puff pastry from one side to another. If the mixture does not spread easily you should add more water. With a brush spread egg white in the top part of the dough in order to stick. Roll out the dough placing the connected side inside creating the petal shape.
Glazed with brush the top with the egg white and sprinkle the ground almonds on top. Repeat the procedure with the rest of the dough. Bake in a preheat oven 200°C for 30 minutes.

I am so happy sharing this recipe with you.  When I first ask mu teacher Andreas Paschali to share all his secrets for the petal Croissant. I was so excited because it was something I was searching for a long time. Of course I will always add my personal touch like the (rosewater). This is an amazing feeling the joy of asking learning and sharing your knowledge with others. Teacher and Constantine thanks for everything

A recipe by Chryso Lefou