Ingredients

The following ingredients have 14 Servings
  • 13 to 17 ounce Puff Pastry (defrosted if frozen)
  • Zest from 2 whole lemons
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter (melted)
  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter (melted)
  • 2 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 400 °F for a convection oven, and to 425 °F for a regular oven.
  • Line two baking sheets with parchment paper of Silpat baking mats and set aside.
  • Mix lemon zest with granulated sugar and set aside.
  • Unfold the puff pastry dough. Roll out the dough to an even thickness with a rolling pin. Place the dough on a large cutting board.
  • Brush the dough(s) with the melted butter and sprinkle the lemon sugar over the melted butter.
  • Cut the dough into strips about 1-inch in width. Place the cut strips on the prepared baking sheet, twisting the dough two or three times while placing it down on the sheet.
  • Bake 13 to 15 minutes or until golden brown.
  • While the puff pastry bakes, make the icing. Combine icing ingredients (powdered sugar, butter, and lemon juice) and mix well.
  • Allow lemon puff pastry sticks to cool a bit, and drizzle with lemon icing.