New York lemon rolls

Puff pastry dough

Roll out the dough, cut lengthwise into 8 strips of equal width. Loosely roll up one strip of dough from the short side into a swirl, then continue rolling up a second strip to create a larger swirl. Shape 3 more buns using the remaining strips of dough, place in the centre of a baking tray lined with baking paper, leaving some space between them. Place a second sheet of baking paper on top, weigh it down with a springform pan (approx. 24 cm in diameter), ensuring the rolls are completely covered by the pan.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, slide the rolls onto a cooling rack and leave to cool completely.

Lemon curd

Place the lemon zest and juice (approx 1 dl) in a pan, add the cornflour and all the other ingredients up to and including the salt, then bring to the boil over a medium heat, stirring constantly with a whisk. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pass the curd through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.

New York rolls

Mix the lemon curd until smooth, then transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter). Insert a wooden skewer two-thirds of the way into the rolls from one side, work the skewer backwards and forwards a few times until the hole is approx. 5 mm wide. Pipe in a little lemon curd, spread the remaining curd over the rolls, sprinkle with lemon zest.