Lemon Puff Pastry Twists

These puff pastry twists were SO good! Light, lemony and crisp all in one bite! This dessert makes you dream of spring! Lemon puff pastry twists would make a great dessert for Easter or on any brunch table!
They are a little messy to work with but well worth it. These are BEST eaten the same day you make them as they do not store well. I only used one puff pastry sheet but you can double the rest of the ingredients to make a bigger batch and use the second puff pastry sheet.

INGREDIENTS

1 puff pastry sheet, thawed
2 lemons, zested
1/4 granulated sugar
1/4 cup butter, melted

INGREDIENTS FOR THE ICING

1 cup powdered sugar
2 Tablespoons fresh squeezed lemon juice , or enough to your desired consistency.

DIRECTIONS

Pre heat oven to 425 degrees.
Line 2 baking sheets with a silo at mat or tin foil sprayed with non stick spray. Set aside.
Mix the lemon zest with the sugar and set aside. Unroll the pastry sheet and place it on a large cutting board.
Brush the dough with the melted butter and sprinkle the lemon sugar over the butter.
Cut the dough into strips about 1 inch in width, I used my pizza cutter for this. Pick up each strip and twist a couple of times and place on your baking sheet. Do this for each pastry strip.
Bake 13-15 minutes or until golden brown.

While the puff pastry is cooking mix your icing ingredients together mixing well getting the desired consistency. I like this icing on the thicker side.

Allow the lemon twists to cool then drizzle with icing.

Serve the same day.

Enjoy!