Orange Poppyseed Rolls
Bright citrusy orange, poppyseeds and buttery puff pastry come together in a totally delicious way.
Servings: 6
Ingredients
- 16 ounces of puff pastry, fresh or thawed frozen
Orange Poppyseed Filling
- 6 tablespoons of butter, softened
- 3/4 cup of granulated sugar
- 2 tablespoons of fresh orange zest
- 2 tablespoons of poppyseeds
Orange Glaze
- 1 cup of confectioners sugar, sifted
- 2-3 teaspoons of fresh orange juice
- 1 tablespoon of fresh orange zest
- 1 teaspoon of pure vanilla extract
Instructions
- Preheat your oven to 390°
- Line a 9”x13” baking dish with parchment paper
- In a small bowl, combine 3/4 cup of granulated sugar, 2 tablespoons of poppyseeds and 2 tablespoons of fresh orange zest and set aside for now
- Unroll your fresh or thawed puff pastry on a sheet of parchment paper or lightly floured surface. If using thawed frozen puff pastry, divide the next steps in half between the 2 sheets
- Spread 6 tablespoons of softened butter over the entire surface of the puff pastry
- Sprinkle the sugar mixture evenly over the softened butter
- Starting at the narrow end of the sheet of puff pastry, fold 1/3 of the sheet in towards the center then fold the other 1/3 over top of the folded 1/3 creating 3 layers
- Using a sharp knife, slice the folded puff pastry into 12 equal sections
- Working with 1 section at a time, cut a slit up about 80% of the section lengthwise (do not cut all the way through)
- Twist the 2 pieces several times and roll into a ball (see pictures above)
- Place the rolls onto the prepared baking sheet
- Bake for about 25 minutes or until puffed and golden brown
- While the rolls are baking, add a cup of sifted confectioners sugar and a tablespoon of fresh orange zest into a small dish and whisk in 1 teaspoon of vanilla extract and enough fresh orange juice to create a drizzle consistency
- Once you pull the rolls out of the oven, add the glaze and enjoy warm