Golden puff pastry rolls with a vivid lemon cream strike a beautiful balance: shatteringly crisp on the outside, soft and silky within. They start with ready-made puff pastry, while the lemon curd-based filling brings a lively tang and a clean, fragrant citrus finish.
Ingredients
For the rolls
- Store-bought puff pastry, thawed — 500g (1.1 lb)
- Egg, for brushing — 1
- Sugar, for sprinkling — 2 tbsp
- Powdered sugar, for serving — 2 tbsp
For the lemon cream
- Eggs — 3
- Sugar — 120g (1/2 cup)
- Fresh lemon juice — 120ml (1/2 cup)
- Lemon zest — 1 tbsp
- Cornstarch — 1 tbsp
- Unsalted butter — 60g (1/4 cup)
- Pinch of salt — 1
- Cream cheese, at room temperature — 150g (5.3 oz)
Step-by-step recipe
- Thaw the puff pastry according to the package directions. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the pastry sheets to a thickness of 2 to 3 mm. Cut into strips about 2 cm wide and 20 to 25 cm long.
- Shape the strips into neat little rolls, sealing the edge as you go, or wrap the pastry in a spiral around metal cream horn molds. Place seam-side down on the baking sheet.
- Prick the rolls lightly with a fork, brush with beaten egg, and sprinkle with sugar. Bake for 15 to 18 minutes, until evenly golden. Cool completely on a wire rack.
- For the cream, combine the eggs, sugar, cornstarch, salt, lemon juice, and zest in a saucepan. Whisk thoroughly until smooth.
- Cook over low heat, stirring constantly, until thickened and just beginning to bubble, 5 to 7 minutes. Remove from the heat and whisk in the butter until fully melted.
- Transfer the cream to a bowl, cover tightly with plastic wrap pressed directly onto the surface, and cool to room temperature, then chill for at least 30 minutes.
- Beat the cream cheese until smooth and creamy, then gently fold in the chilled lemon curd until silky. Transfer the cream to a piping bag fitted with a tip.
- Carefully fill the cooled rolls with the lemon cream. If you baked them on molds, remove the molds first and then fill the hollow centers.
- Just before serving, dust the rolls with powdered sugar. Serve immediately or keep chilled.
Nutritional value
| Serving | 1 roll |
|---|---|
| Calories | 290 kcal |
| Protein | 5 g |
| Fat | 17 g |
| Carbohydrates | 30 g |
| Sugar | 14 g |
| Fiber | 1 g |
| Sodium | 160 mg |
Serving and storage
The pastry is crispiest on the day it is baked. If you plan to serve later, store the empty shells in an airtight container at room temperature for up to 24 hours, and keep the cream refrigerated for up to 3 days. Fill just before serving.
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Tips and variations
- If you do not use molds, roll the pastry a little more tightly and place it seam-side down; if needed, seal the edge with a drop of water.
- For a gentler citrus note, use a blend of lemon and orange juice in a 2:1 ratio.
- For a brighter aroma, rub the zest with the sugar between your fingers so the essential oils release more fully.
- For a lighter filling, fold 100ml (1/2 cup) cold 33% cream, whipped to soft peaks, into the fully cooled lemon curd.
FAQ
Can I make the cream without cream cheese?
Yes, use only the lemon curd. The flavor will be brighter and the texture a little softer. For a firmer filling, simply chill it longer.
What can I use instead of cornstarch?
Use potato starch in the same amount, or add one more egg yolk instead of the cornstarch. If you choose the latter, cook the cream over very low heat and do not let it boil hard.
How do I keep the rolls crisp?
Fill them just before serving and avoid overbaking the pastry. Store the empty shells airtight, and keep filled rolls chilled for no more than 6 hours.