Frank Nitsch, pastry chef at 1620 Savoy, gave me this recipe for lavender honey apple dumplings. To make the lavender honey boil 2 ounces of honey with 2 tablespoons of lavender buds and strains. I like to use it for tea or toast or these fabulous dumplings.
- Category: Dessert
- 1 sheet puff pastry, thawed
- 4 granny smith apples
- 1/4 cup lavender honey
- 1/4 teaspoon dried lavender buds
- 1/4 cup butter, softened
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons water
- 1/2 cup sugar
- Roll the puff pastry out into an 8-inch x 8-inch square and cut into 4 smaller squares. Set aside.
- Mix the honey, butter, lavender buds, light brown sugar and salt until well combined.
- Peel the apples and core them about three-quarters of the way through. An apple corer and melon ball scoop will make this job easy. Be sure to get the seeds out, but don't core all the way through. You want the lavender honey butter to stay inside the apple.
- Spoon the lavender honey butter mixture into the apples.
- Make an egg wash by mixing the egg and water together.
- Place each apple on a pastry square. Brush the edges of the pastry with the egg wash. Fold the pastry around the apple to enclose. Cut two or three vents in the top. Brush the outside with egg wash and sprinkle with sugar.
- Place the apples on a baking sheet lined with parchment paper.
- Bake at 350 degrees F for 30 to 40 minutes or until pastry is golden brown and the apples are tender.