Preheat oven to 400 degrees F (205 degrees C).
Unfold your Puff Pastry (2 sheet). Cut each sheet into 9 squares.
Spoon 1 tbsp of Jam (9 tablespoon) onto half of the squares. Cover each of these squares with one of your non-jammed squares. Pinch the sides. Repeat for the other 8 jam squares.
Take a jam-filled squares and place it in your palm. Pinch together the 4 corners to create a dough ball, filled with jam. Place pinched side down on a cutting board. Repeat for the other 8 squares.
Cut 8 petals in each pastry ball. I like to cut 4 first, 90 degrees apart, keeping the center in tact of course, and then the other 4 cuts are easy to cut evenly.
Take two adjacent petals and twist them away from each other...the right petal will twist clockwise and the left counterclockwise. Continue for the other 3 pairs of petals. Transfer to a baking sheet. Repeat for the other 8 flowers. 6 max per baking sheet.
Brush on the Egg (1) and Water (1 tablespoon) mixture.
Bake 18-20 minutes until golden brown rotating the baking sheet half way through. Serve and enjoy!