Recipe Box, Lemon Filled Golden Eggs

the Painted Apron

8 years ago

Now everyone can find THE golden egg for Easter

When you make a pan of these lemon curd filled crescent rolls

Even the busiest bunny can whip these up!

Spread a heaping tablespoon of lemon curd on crescent roll dough triangles

Roll up and tuck ends under forming an egg shape

Brush them with a beaten egg wash for that golden finish

After baking Drizzle them with some golden glaze

and gold or colored sprinkles

Lemon Filled Golden Eggs

Lemon curd filled crescent rolls drizzled with a sweet sugar glaze

Course Bread, Breakfast, Brunch

Cuisine American

Keyword brunch, crescent rolls, Easter, lemon crescent rolls, lemon curd, lemon danish, lemon rolls,, spring bread

Prep Time 5

Cook Time 15

Servings 8 rolls

Unwrap dough and separate triangles. Spread 1 heaping Tablespoon of lemon curd on each triangle. Roll up from wide end to point. Tuck ends under forming an egg shaped roll. Brush with beaten egg. Bake until dough is cooked and golden, about 15 minutes.
Cool rolls for 5-10 minutes before glazing.

Make glaze starting with 1/4 cup powdered sugar and adding milk 1 T at a time until desired consistency. Add food coloring and mix well. Drizzle over rolls and sprinkle with sugar or sprinkles.