Lemon-Blueberry Pastry Rolls – Bake from Scratch

Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, chilly butter, and salt at low pace simply till butter is coated with flour. With mixer on low pace, add ½ cup (120 grams) ice water in a gradual, regular stream, beating simply till dough comes collectively, about 1 minute. (There’ll nonetheless be massive items of butter.) On a calmly floured floor, form dough right into a 6-inch sq.. Wrap in plastic wrap; refrigerate for half-hour.

On a calmly floured floor, roll dough right into a 15×8-inch rectangle, calmly flouring floor and high of dough as wanted. Fold dough into thirds, like a letter. Rotate dough 90 levels; roll right into a 15×8-inch rectangle, and fold into thirds, like a letter. Repeat process as soon as. Wrap dough in plastic wrap, and refrigerate for at the least 1 hour. (See Observe on web page 78.)

Preheat oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.

In a small bowl, stir collectively blueberries, sugar, and lemon zest till aromatic and nicely mixed.

On a calmly floured floor, roll dough right into a 20×10-inch rectangle. Brush dough with melted butter, leaving a ½-inch border on one lengthy facet; sprinkle butter with blueberry combination. Beginning with lengthy facet reverse border, roll up dough, jelly roll type; place seam facet down. Utilizing a serrated knife dipped in flour, gently slice into 24 rolls (about ¾ inch thick every); wipe and flour knife between cuts as wanted. Place, reduce facet up, 2 inches aside on ready pans, tucking unfastened ends below slices to safe.

Bake till calmly golden, 20 to 25 minutes. Let cool on pans on wire racks for at the least quarter-hour earlier than serving, or let cool to room temperature. Drizzle with Lemon Glaze. Garnish with lemon zest, if desired.