Puff Pastry Lemon Rolls Recipe


  • 1 box Pepperidge Farms puff pastry, thawed
  • 1 cup lemon curd*
  • 1 cup powdered sugar
  • 1 lemon
  • 1/4 cup sliced almonds, chopped (optional)
  • Lemon Curd
  • 1 lemon
  • ½ cup sugar
  • 3 tablespoons butter, softened
  • 2 eggs
  • pinch kosher salt

Puff Pastry Lemon Rolls Recipe

  1. Heat the oven to 375 degrees.
  2. Unwrap one puffed pastry sheet. Roll the sheet out on a lightly floured counter to smooth the seams together.
  3. Spread 1/2 cup of lemon curd onto the pastry sheet.
  4. Starting from one of the longer sides, roll the sheet into a tight log.
  5. Use a serrated knife to slice the log into 12 one-inch thick rolls.
  6. 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.
  7. Juice and zest the lemon. In a small bowl, combine the powdered sugar and lemon juice. Drizzle onto the hot rolls with a spoon.
  8. Sprinkle each roll with lemon zest and almonds.

Lemon Curd

  1. Juice and zest the lemon set aside.
  2. 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.
  3. Place in a saucepot over low heat. Cook, stirring often 10-15 minutes, until thickened.
  4. Remove from heat. Use or chill for up to one week.

Source: Zestuous

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