Glazed Lemon Poppy Seed Pastries

Preheat the oven to 375˚F. Spray the mini muffin pan with nonstick cooking spray.

Unfold each piece of thawed puff pastry, then spread with a thin layer of butter. Sprinkle each with lemon and orange zests. Then, starting at the top edge, roll into a tight spiral. Freeze for 15 minutes.

Slice the chilled pastry roll into 2” wide pieces. Press a chopstick or pencil into the center of each piece of pastry, then place into the wells of the mini muffin pan, skipping one well in between to leave space for the pastry to expand while baking.

Bake for about 35-40 minutes, until evenly golden brown and cooked through.

To make the icing, combine the powdered sugar and water in a small bowl and stir until completely smooth. Drizzle on cooled pastries and enjoy.