Here is another recipe for you,It is from Lora Brody's "Deserts from
Your Bread Machine"
Lavender Sweet Cheese Pastries
The marrying of the flowers and cheeses of provence 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. Dreid lavender flowers are available in most health food
stores. These are the ones to look for - not the artificially scented
types used in potpurri. 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.
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.
1/4 cup milk
2 extra large eggs
6 tablespoons of unsalted butter - melted
1/4 cup honey
1 teasp. salt
3 & 1/4 cup unbleached white dlour
1 & 1/2 teaspoons finely grated lemon rind or 1/2 teasp. lemon oil
1 tablespoon dried lavender flowers
1 tablespoon yeast
Completing the Pastries:
Heaping 2/3 cup (6 ounces) cream cheese not whipped at room temperature
Heaping 2/3 cup (6 ounces) fresh goat cheese at room temperature
1/4 cup honey
1 egg yolk
finely grated rind of one lemon
Confectioners sugar for dusting
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 centre 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 f. with the rack in
the centre 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.