Remove pastry from the carton and allow it to rest at room temperature for 10 minutes.
Unroll the pastry sheet and brush with a thin layer of melted butter, then sprinkle with lemon zest.
Tightly roll the pastry horizontally, then wrap in cling film and place in the freezer for approx. 45 minutes or until firm enough to slice thinly.
Remove the pastry from the freezer and cut slices to approx. 0.5cm thick.
Using a rolling pin, roll out the slices of pastry into a large oval shape to 2mm thick and sprinkle with sugar and cinnamon mix.
Place them on a lined baking tray (our pastry sheets are rolled with baking paper ready for you to use). Place another piece of baking paper over the top of the pastry and then a light ovenproof tray on top to prevent them from rising. Bake in the oven for 10 minutes until golden and caramelized on the bottom side then flip and bake for a further 10 minutes until golden brown.
Let cool and serve with your favourite ice-cream, fruit or coffee. Enjoy!