Actually, it is a lemon knot in my stomach. Dan and Frances gave me some lemons from a neighbor’s tree, permission granted of course. I happen to see a simple recipe for Lemon Knots and decided that would be a great place to use one of the lemons. It was.

It is a very easy recipe, especially since I do not make my own puff pastry. I tried rough puff once, but found the full puff purchased in the market is better than what I could make at home. I may make full puff one day, just for the experience. I’m thinking about it. No promises.

Now, what to do with the other 11 lemons….

I added some sparkling sugar after the egg wash. It provides a little crunch and sweetness balance to the lemon zest.

Lemon Knots with Puff Pastry

https://www.thebittersideofsweet.com/2018/05/30/puff-pastry-lemon-knots/

INGREDIENTS
• 1 sheet Puff Pastry, thawed
• 1 Egg
• 1 tablespoon Water
• 1/3 cup Powdered Sugar
• 3 teaspoons Lemon Juice
• Lemon Zest

METHOD

1. Preheat oven to 400°F. Mix together egg and water and set aside. Line baking sheet with parchment paper and set aside.
2. On floured surface unfold pastry and roll out into a rectangle. Cut 12 strips.
3. Fold each strip in half from top to bottom. Then make a knot.
4. Place on baking sheet and brush with egg wash.
5. Bake for 10-12 minutes or until golden brown.
6. In the meantime, whisk together powdered sugar and lemon juice.
7. Brush on cooled knots. Top with lemon zest.