Easy Puff Pastry Lemon Rolls with Coconut

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Flour a large work surface and rolling pin. Roll out the puff pastry sheets to 10 inches X 14 inches.

Spread the Lemon Curd🍋 on the bottom puff pastry sheet only.

Place the clean rolled out pastry sheet on top of the lemon curd.

Lightly pinch the two pastry sheet edges together with your fingertips.

Cut out the pastries lengthwise 3/4 inch wide. See photo.

Twist the cut pastry ends in opposite directions until entire pastry is twisted. Next roll the pastry up.

Tuck the end of the pastry under the roll.

In a small bowl combine 1 egg, 1 tablespoon of water and a pinch of salt. Brush the egg wash over the pastries. Bake for 18-20 minutes or until they are golden brown.

Place a baking rack on a sheet of aluminum foil or parchment paper. Set the pastries on the baking rack and allow them to cool. Meanwhile make the glaze. In a medium bowl add 1/2 cup of confectioners' sugar and 3 tablespoons of milk. Mix until completely smooth.

Drizzle the cooled pastries with the glaze and sprinkle with shredded coconut. Allow about 10 minutes for the glaze to harden.

Serve and enjoy!