Description
Little bites of lavender pie crust topped with sweet, juicy champagne grapes.
Ingredients
Scale
- 1 recipe Lavender Cream Cheese Pie Crust
- 8 ounces champagne grapes
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- flour for dusting
- 1 large egg
- 2 Tablespoons water
Lavender Cream Cheese Pie Crust
- 1 cup (120 g) all purpose flour, plus more to bring dough together
- 2 1/2 teaspoons dried culinary lavender
- large pinch salt
- 3/4 stick (85 g) unsalted butter, cold and cut into 1/4-inch cubes
- 8 ounces cream cheese, cold and cut into 1/4-inch cubes
- 1 Tablespoon cold water
- 1 Tablespoon apple cider vinegar
Instructions
- Make the crust. Whisk together flour, lavender, and salt. Cut in the butter and cream cheese until mixture is grainy. Add the water and vinegar and knead just until the mixture comes together and a dough forms. Add additional teaspoons of flour to bring the dough together if necessary. Pat the dough into a disc, wrap with plastic wrap, and chill for 30 minutes.
- Preheat oven to 400 degrees F. In a small bowl, gently stir the grapes, sugar, and vanilla until the grapes are evenly coated. Set aside.
- Once the dough has chilled, roll it out to 1/4-inch thick on a lightly floured surface. Use a 2 1/2-inch round biscuit cutter to cut out as many circles possible. Gather the scraps, re-roll, and cut out more circles. Place circles on a parchment-lined baking sheet.
- Whisk together the egg and water and brush a thin layer over each circle of dough. Strain grape mixture and discard liquid. Place 1 Tablespoon of the grapes onto the center of each circle of dough, leaving a 1/2-inch border of dough around the edges. Bake for 14-16 minutes or until golden brown and puffed on the edges. Allow to cool slightly before serving. Enjoy warm or at room temperature.
- Prep Time: 45 mins
- Cook Time: 16 mins