Lemon Pinwheel Cookies with Poppy Seeds

Ingredients:

• Flour, for dusting
• 1 sheet frozen puff pastry, 22x22 cm, thawed
• 1/4 cup lemon curd, room temperature
• 1 tbsp. poppy seeds
• Beaten egg for brushing
• Special equipment: 2 baking sheets, pastry spatula

Preparation:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour the work surface. Roll out the puff pastry on the work surface into a 12-inch (30 cm) square.
2. Brush with lemon curd and sprinkle with poppy seeds.
3. Cut the dough in half, then cut each half crosswise into 0.5 cm wide strips. Roll each strip into a snail shape. Place them on the prepared baking sheets, spacing them 5 cm apart. Brush with beaten egg.
4. Bake the cookies until golden brown, about 20 minutes. Transfer them to a wire rack to cool completely.