Lemon curd and frozen puff pastry is all you really need to make these impressive and beautiful lemon pinwheel danish. They are a delicious and impressive addition to a weekend brunch.
If you make the lemon curd the day before, these will take only minutes to prepare. I actually prepare them the night before and wrap my baking sheet in plastic wrap so I can pop them into a hot oven first thing in the morning. Puff pastry is always best when it is very cold before going into a hot oven.
Chilling the pastry and preheating the oven fully are keys to getting the best out of your puff pastry. All butter frozen puff pastry is perfectly good to use; very few people have the time or skill necessary to produce this super flaky pastry, so make no apologies for using it.
Making a good lemon curd is a very useful skill and it takes no time to perfect your technique. Keep stirring and don’t use too high a heat and you will be making it like a pro in no time. Any leftover lemon curd can be served on toast or folded into whipped cream and served with seasonal berries or fruit salad.
Like Lemon Pinwheel Danish recipe?
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- One 1 pound package of frozen puff pastry thawed
- 3 egg yolks
- 6 tbsp sugar
- Zest and juice of 1 lemon
- 3 tbsp butter
Mix together the egg yolks, sugar, lemon juice and zest in a small saucepan and cook over medium heat stirring constantly with a wooden spoon until mixture thickens. Remove from heat and stir in the butter one tbsp at a time.
If you prefer you can run the curd through a fine sieve to remove the lemon zest for a milder lemon flavor. I never do though because the more lemony the better for me. (Lemon curd is great on your morning toast too.)
To assemble the pinwheels, cut the dough into 5 inch squares and place on a parchment lined baking sheet. Using a knife or kitchen scissors, make a 1 ½ inch cut at each corner of the dough, diagonally toward the center of the danish. Spoon a teaspoon of lemon curd in the center of each square of dough.
Gather every second point of dough, bringing it to the center of the Danish. Press these 4 corners together slightly. Brush the pastry with the egg wash and sprinkle with the granulated sugar. Bake in a preheated 375 degree F oven for 20- 25 minutes or until puffed up and evenly golden brown. Cool for at least 10 minutes and serve.
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