1
Mix together flour, water, and salt for the dough.
2
Rest the dough for half an hour.
3
Make the syrup by mixing sugar, water, cinnamon, and lemon peel.
4
Separate egg yolks for the custard.
5
Whisk the custard mixture until it's nice and thick.
6
Temper the eggs by slowly pouring the flour mixture into the egg yolks and then the egg yolks back into the flour mixture.
7
Add the simple syrup to the custard mixture and strain to get rid of the egg bits.
8
Leave the custard to set in the fridge for at least two hours.
9
Roll out the dough in a large rectangle as thin as possible and add in half the butter.
10
Make four even markings to create sections for folding.
11
Fold the dough carefully to maximize the amount of layers.
12
Roll out the dough again and spread the rest of the butter.
13
Roll into a large log, cling film, and chill for two hours in the fridge.
14
Cut into half-inch pieces and press into the mold.
15
Add the custard three-quarters of the way up.
16
Bake at 250 for 15 minutes.