Heat oven to 375°F.

In a small pot combine 1/2 cup of the blueberries with the sugar. Heat over medium, smashing the blueberries completely into the sugar with the back of a fork. In a small bowl combine the lemon juice and cornstarch until the cornstarch is completely dissolved. Stir this into the sugar & blueberry mixture. Cook until bubbling and thick. Remove from heat and stir in the rest of the blueberries and half of the lavender. Transfer to a heat proof bowl and chill until no longer warm.

In another bowl combine the ricotta with the honey and the other half of the lavender. Chill while you prepare the pastry.

While your fillings are chilling, roll out your pastry into 8 5×5″ squares about 1/4″-1/8″ thick. Place the squares on a non-stick baking sheet or one lined with parchment. Chill the pastry if it’s gotten a little too warm. You want it cool and firm but not brittle.

Once everything is chilled, assemble the pastries. Fill with two tablespoons of blueberry and top that with one tablespoon of ricotta filling. Brush the edges with water, fold them over to form a triangle, and press lightly with your fingers and then seal with the tines of a fork. At this point i usually give them another ten minute chill before proceeding.

Before baking cut three small vents into the top of each pastry with the tip of a sharp knife, brush with the egg, sprinkle with almonds, and then with raw sugar (it’s important to do the almonds first, if you do the sugar first, they won’t stick).

Bake for 20-25 minutes until golden brown. Cool on a cooling rack and serve warm or at room temperature. If you’d like to make them ahead, make them up until the point where you seal them (don’t cut vents or brush them) and freeze them on a sheet tray. Once completely frozen, seal in a ziplock bag. Brush with egg, sprinkle, and bake straight from the freezer and increase cooking time by 5-10 minutes.