Lavender sweet cheese pastries

Yield: 1 Servings

Measure Ingredient
¼ cup Milk
2 \N Extra large eggs
6 tablespoons Unsalted butter - melted
¼ cup Honey
1 teaspoon Salt
3¼ cup Unbleached white flour
1½ teaspoon Finely grated lemon rind or 1/2 teaspoon lemon oil
1 tablespoon Dried lavender flowers
1 tablespoon Yeast
6 ounces Cream cheese; not whipped, at room temperature
6 ounces Fresh goat cheese; at room temperature
¼ cup Honey
1 \N Egg yolk
1 \N Lemon; finely grated rind of
\N \N Confectioners sugar for dusting



The marrying of the flowers and cheeses of province in a sweet pastry turns out to be a joyous combination. The delicate sweet scent of lavender forms the perfect backdrop for the honey sweetened goat cheese filling. Dried lavender flowers are available in most health food stores. These are the ones to look for - not the artificially scented types used in potpourri.

Make sure to select a mild, neither aged nor spiced goat cheese. The inspiration for this recipe came from Beth Hensperger's wonderful book, Bread.

Dough: Add to your bread machine in the order given, program for knead and first rise and press start, Meanwhile prepare the filling. At the end of the cycle remove the dough and proceed with completing the pastries. To make the filling - either by hand or in a food processor combine all ingredients except the confectioners sugar- mix until smooth. Lightly grease 2 heavy duty cookie sheets. Place the dough on a lightly floured work surface. Cut the dough into 4 pieces and working one piece at a time, and using as little additional flour as possible, roll it out into a 12 x 8 inch rectangle. Use a long sharp knife or pastry wheel to cut this into six 4 inch squares. Place a heaping tablespoon of the filling in the center of each square. Bring one side over to form a rectangle and pinch the edges to seal them closed. Place the pastries 2 inches apart on the prepared cookie sheets.

Allow the pastries to rise, uncovered in a warm draft-free place until doubled in bulk. Preheat the oven to 375 degrees . with the rack in the center position. Bake the pastries for 15 to 18 minutes or until the tops are puffed and golden. Transfer them with a metal spatula to a rack to cool. Just before serving dust with the confectioners sugar. Posted to Digest bread-bakers.v097.n048 by Geraldine Tulane <tulaneg@...> on Jul 20, 1997

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