There are a few things I always keep on hand. One is a jar of Lemon Curd (I also make my own, but having a jar of ready made is a great store cupboard ingredient.) Another is frozen all butter puff pastry. The Lemon curd comes in handy for all sorts and the puff pastry is great for making impromptu tarts, or topping pies and one of my favourite things . . . for making these fabulously tasty breakfast pastries!
Ohhh, the tasty things you can do with a jar of lemon curd and a block of puff pastry are endless, and you are going to especially love these deliciously flaky breakfast bites I came up with today!
They are very easy to make. You just unroll your puff pastry and spread it with some lemon curd to the edges . . . easy enough. I chopped some sultana raisins and toasted pecan nuts together in the mini chopper and sprinkled them on top of the lemon curd, prior to rolling it all up in a nice tight roll.
After that I used a nice sharp knife to cut the roll into 8 thick slices, placing the rolls onto a paper lined baking tray. Still easy, right? Smush them down a tiny bit with the palm of your hand (not too much) and brush them with an egg wash. (An egg yolk beaten with a bit of water, simple.) A final sprinkle of crunchy demerara (turbinado) sugar and they are ready to be baked.
In all honesty I am a bit like a child when I have something like this in the oven, watching them puff up as they bake, through the glass in the oven window. It's like magic.
Once baked I create lemon drizzle icing to drizzle over them, sort of like gilding the lily I suppose. They would have been quite lovely without it, but with it . . . well . . . see for yourself. Is that not magnifique??? Are you drooling yet? I thought so! Just like little rays of sunshine. Fresh flavours. Easy to make. So delicious!
*Lemon, Fruit and Nut Breakfast Scrolls*
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with baking parchment. Set aside.
Put your pecans and sultanas into a food processor and blitz a couple times until they are coarsely chopped. Set aside.
Bake in the heated oven for 15 to 20 minutes, until puffed and golden brown. Remove from the oven. Let stand on the baking sheet for about 5 minutes then scoop off onto a wire rack. Whisk together the glaze ingredients, adding only enough lemon juice to the sugar to make a drizzable mixture. You may only need about a teaspoon of juice. Drizzle decoratively over top of the buns. Serve warm.
Quick and easy to make and oh so delicious. What more could you ask for! Bon Appetit!