Twist into spring with these delicate lemon pastry twigs! For the lemon lovers, give them a tangy lemony, dip.~Amy
Lemon and White Chocolate Thin Pastry Twigs
1 sheet puff pastry, thawed
1 egg +1 tbsp water, beaten
1/3 cup white chocolate pieces
Heat oven to 400 degrees.
Line a baking sheet with parchment.
On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of lemon curd over pastry. Fold in half and gently with a rolling pin to seal.
Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.
Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.
Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
For you lemon lovers, serve with a small dish of lemon curd for dipping. SO GOOD!
Recipe by Amy Richardson