Quick Description
Flaky, golden puff pastry rolls filled with a creamy lemon-vanilla protein cream. Light, bakery-style, and refreshing with real lemon flavor — perfect for dessert or brunch.
Servings & Timing
- Servings: 10–12 rolls
- Prep Time: 15 minutes
- Bake Time: 18–22 minutes
- Total Time: ~35 minutes
Ingredients
Pastry
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp milk or water
High-Protein Lemon Cream Filling
- 1 cup plain Greek yogurt (thick)
- ½ cup whipped cream cheese
- 1 scoop vanilla or lemon protein powder
- 2–3 tbsp powdered sweetener or honey (to taste)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
Optional Topping
- Powdered sweetener
- Light lemon glaze (powdered sweetener + lemon juice)
Step-by-Step Instructions
-
Preheat Oven
Preheat to 400°F (200°C). Line a baking tray with parchment paper. -
Shape Pastry
Roll puff pastry slightly and cut into 1-inch strips. Wrap strips around cream-horn molds (or foil cones), overlapping slightly. -
Egg Wash
Whisk egg with milk. Brush pastry lightly. -
Bake
Bake 18–22 minutes, until puffed and deep golden. Cool completely. -
Make Lemon Protein Cream
Mix Greek yogurt, cream cheese, protein powder, lemon juice, lemon zest, sweetener, and vanilla until smooth and thick. Chill 10 minutes. -
Fill Pastries
Pipe or spoon lemon cream into cooled pastry shells. -
Finish
Dust lightly with powdered sweetener or drizzle lemon glaze.
Nutrition (Approx. Per Roll)
- Calories: ~190
- Protein: ~12–15g
- Carbs: ~18g
- Fat: ~10g
Tips
- Use lemon protein powder for stronger flavor
- Don’t fill while warm — cream will melt
- Chill filling for best pipeable texture
Storage
- Best same day
- Filled rolls: fridge up to 24 hours
- Unfilled shells: room temp 2 days
