My sister in law has introduced me to culinary lavender. She gave me some from a lavender field in Delaware near where she lives. I have put it on ice cream, added it to chicken dishes, made scones but I think my favorite is adding it to this apple danish. Typically I will measure most ingredients in a recipe but not always. I will zest one lemon and it is what it is, I don’t bother measuring out a tablespoon. Sometimes I peel the apples, sometimes I don’t. As for the lavender I just sprinkle a little on top before I close up the pastry. The addition is very subtle but it enhances the overall flavor without over powering the harmony between the apples and lemon. Using lavender is honestly worth a try.