Puff Pastry Lemon Rolls

By margiekyle

Ingredients

• 1 box Pepperidge Farms puff pastry, thawed
• 1 cup lemon curd*
• 1 cup powdered sugar
• 1 lemon
• 1/4 cup sliced almonds, chopped (optional)
• 1 lemon
• 1/2 cup sugar
• 3 tablespoons butter, softened
• 2 eggs
• pinch kosher salt

Details

Servings 24
Adapted from zestuous.com

Preparation

Step 1

Heat the oven to 375 degrees.

Unwrap one puffed pastry sheet. Roll the sheet out on a lightly floured counter to smooth the seams together.

Spread 1/2 cup of lemon curd onto the pastry sheet.

Starting from one of the longer sides, roll the sheet into a tight log.

Use a serrated knife to slice the log into 12 one-inch thick rolls.

Place the slices onto a parchment- or silplat-lined baking sheet. Repeat above steps with the second sheet and remaining lemon curd. Bake for 20-25 minutes.

Juice and zest the lemon. In a small bowl, combine the powdered sugar and lemon juice. Drizzle onto the hot rolls with a spoon.

Sprinkle each roll with lemon zest and almonds.

Lemon Curd:

Juice and zest the lemon set aside.

With a hand mixer or stand mixer, cream together the sugar, lemon zest and butter. Beat in the eggs one at a time, followed by the lemon juice and salt.

Place in a saucepot over low heat. Cook, stirring often 10-15 minutes, until thickened.

Remove from heat. Use or chill for up to one week.

Notes
You can buy jarred lemon curd in the jelly aisle. Or you can make your own.