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Lavender Sweet Cheese Pastries

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

1/4 c Milk
2 Extra large eggs
6 T Unsalted butter – melted
1/4 c Honey
1 t Salt
3 1/4 c Unbleached white flour
1 1/2 t Finely grated lemon rind or
1/2 teaspoon lemon oil
1 T Dried lavender flowers
1 T Yeast
6 oz Cream cheese, not whipped
at room temperature
6 oz Fresh goat cheese, at room
temperature
1/4 c Honey
1 Egg yolk
1 Lemon, finely grated rind of
Confectioners sugar for
dusting

INSTRUCTIONS

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@chesapeake.net> on Jul 20, 1997

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