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:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface into a 12-inch square.
3. Spread the lemon curd evenly over the pastry, leaving a small border around the edges.
4. Sprinkle the grated lemon zest and granulated sugar over the lemon curd.
5. Carefully roll the pastry into a log, starting from one edge and working towards the opposite edge.
6. Slice the log into 1-inch thick pinwheels and place them on the prepared baking sheet.
7. Brush the tops of the pinwheels with the beaten egg.
8. Bake for 15-20 minutes or until golden and puffed up.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
10. 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