| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 38 cookies |
Ingredients
- 3/4 cup granulated sugar
- 2 tablespoons finely grated lemon zest (about 2 lemons)
- 2 (9 1/4 by 10-inch) sheets puff pastry (about 9 ounces each), thawed
- 1 tablespoon unsalted butter, softened
- 1/2 cup yellow sanding or white granulated sugar, or a combination (see Cook’s Note)
Instructions
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
- Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
- Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
- Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
- Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven–if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 102 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 34 mg |
Reviews
My husband is a diabetic so I used Splenda instead of the sugar. Also isntead of taking them out after 10 minutes I baked them for the full 25 and then brushed them with melted sugarless strawberry jam right out of the oven. They were a huge hit!
I made these twice now! They were such a hit! The second time I made them, I reduced the sugar coating and added a light frosting glaze to them. EVEN BETTER! Just use a simple confectioners sugar frosting like what you would use for cut-out cookies. Extra yummy! Thanks!
I made these a Xmas time. Instead of sprinkling with sugar during baking I warmed apricot preserves and brushed the wings as soon as they came out of the oven. They disappeared. A great hit this year.
Made this recipes twice now, each time I made the typical booboo! I let the puff pastry thaw too long and it became a big bulk of dough that couldn’t be opened. However, from with this mistake (because I didn’t want to trash the dough), I found that by just rolling each dough piece, the recipe still worked perfectly. On the next try (still made the same mistake), as I didn’t have lemons, I used the zest of 2 keylimes. Boy was that good and the whole house smelled like a breath of fresh air! Great recipe! Fool proof!