A delightful pastry combining the tanginess of citrus with the sweetness of apples, perfect for breakfast or brunch.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Unroll the crescent roll dough onto a baking sheet, forming a large rectangle.
Use parchment paper to prevent sticking.
In a bowl, mix the sugar, flour, lemon zest, and lemon juice until combined.
Mix thoroughly to evenly coat the apples.
Add the apple slices to the mixture and toss to coat.
Ensure all apple slices are evenly coated for consistent flavor.
Spoon the apple mixture down the center of the dough.
Leave enough dough on the sides for braiding.
Cut the dough edges into strips and braid them over the filling.
Chill the dough slightly if it becomes too soft to handle.
Bake in the preheated oven for 18-22 minutes until golden brown.
Check for a golden color to ensure it's fully baked.
Let the pastry cool for 5 minutes before transferring to a serving plate.
Cooling helps the glaze set better.
Mix powdered sugar and lemon juice to make the glaze.
Adjust the lemon juice for your desired glaze consistency.
Drizzle the glaze over the warm pastry and serve.
Serve warm for the best taste experience.
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