Mix all the ingredients mentioned under "dough" to form a soft dough. Cover it with a cling film and proof it for 1 hour in normal room temperature.
Roll the proofed dough into a rectangular shape of (35*25) cm size. Cover this with a cling film and chill it in the fridge overnight. The next day cut a butter paper of (25*18) cm dimension. Cut the butter paper in a such a manner that it looks like a book cover having the dimensions mentioned on both sides. Leave some extra butter paper so as to fold and seal.
Take the cold, 1 cup of butter and slice it into smaller pieces. Put the pieces inside the butter paper and fold the edges to seal it.
Bash and roll the butter using a rolling pin so that the butter forms a thin sheet inside the butter paper. Chill it in the fridge for 20 minutes.
Now roll the dough flat enough so that the butter sheet can be placed inside and then covered by the dough. Now roll the dough stuffed with butter vertically into a (55*20) cm rectangle.
Fold the rectangle, bringing one end to the middle. Then bring the other end on top of it. Cover and chill in the fridge for 1 hour. Repeat this procedure 2 more times. Chill the dough after this for atleast 6-7 hours.
Now roll the dough into a (61*23) cm rectangle.Trim the ends to make perfect edges using a knife.
Cut the dough into equal squares. Take each square, make small cuts at each edge, tuck one end to the middle to form the flower. Whisk the egg and egg yolks and brush this on the flowers.
Proof it at room temperature for 1 hour. Brush the pastries with age wash again, make a small dent in the center.
Put about 1/2 tbsp of the jam in the center. Bake them at 200 ℃ in a preheated oven or microwave oven (convection mode) for first 10 minutes and then at 190 ℃ for another 10-12 minutes.
