Mini Peach & Lavender Pastries

Lavender has always reminded me of soaps and scents for the wardrobe so I would never think of using it in cooking… until I went to France. Since then I always meant to find food grade lavender (thank you Solange for the tip), I even planted some but haven’t got any flowers yet. Recently on my quest to use chemical free cosmetics I accidentally spotted it in my local health store and decided to recreate flavour from the Eurostar train :)


  • 500 g chilled puff pastry
  • 16 flat tsp of apricot jam or conserve
  • 2 x 300 g tins of sliced peaches (drained) or some fresh ones
  • egg white (lightly whisked) – optional
  • 16 pinches of dried lavender (food grade)


  • baking paper
  • whisk
  • brush
  • rolling pin

lavender baking cooking food grade


  1. Divide puff pastry into 16 even squares.
  2. Roll out each piece until about ½ cm thick, place on baking tray lined with baking paper.
  3. Top middle of each square with 1 flat teaspoon of apricot jam.
  4. Arrange 2 peach slices on the top of each square, leaving out the edges.
  5. Optionally brush everything, especially the edges, with egg white.
  6. Sprinkle with a bit of lavender.
  7. Place the tray in the oven preheated to 200°C (392°F).
  8. Bake until the pastry is golden brown, about 25 minutes.

Makes 16 mini pastries.


Note that real, food grade dried lavender is not very lilac, but rather greyish – greenish – yellowish.

I skipped lavender on couple of the pastries for my husband who is not big fan of this herb and they tasted delicious as well.

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