Lemon Puff Pastry Pinwheels
Zesty Lemon Swirls in Light Puff Pastry
Ingredients:
- 1 sheet puff pastry, thawed
- 1/4 cup lemon curd
- 1 tablespoon grated lemon zest
- 1/4 cup granulated sugar
- 1 egg, lightly beaten (for egg wash)
- Powdered sugar for dusting
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface into a 12-inch square.
- Spread the lemon curd evenly over the pastry, leaving a small border around the edges.
- Sprinkle the grated lemon zest and granulated sugar over the lemon curd.
- Carefully roll the pastry into a log, starting from one edge and working towards the opposite edge.
- Slice the log into 1-inch thick pinwheels and place them on the prepared baking sheet.
- Brush the tops of the pinwheels with the beaten egg.
- Bake for 15-20 minutes or until golden and puffed up.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 165 kcal per pinwheel | Servings: 12 pinwheels