Recipe - Lavender Sweet Cheese Pastries

DOUGH
One fourth cup Milk
2 Extra large eggs
6 tablespoon Unsalted butter melted
One fourth cup Honey
1 teaspoon Salt
3 One fourth cup Unbleached white flour
1 One half teaspoon Finely grated lemon rind or
One half teaspoon lemon oil
1 tablespoon Dried lavender flowers
1 tablespoon Yeast

COMPLETING THE PASTRIES
6 ounce Cream cheese; not whipped,
at room temperature
6 ounce Fresh goat cheese; at room
temperature
One fourth cup Honey
1 Egg yolk
1 Lemon; finely grated rind of
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 draftfree 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 breadbakers.v097.n048 by Geraldine Tulane tulaneg@chesapeake.net
on Jul 20, 1997