These lemon kringles are perfect for the holiday season or any time of the year. A light and flaky lemon flavored pastry treat that is quick and easy to make.
Jump to Recipe
Hello, hello!
I’m super excited about today’s recipe. Today’s recipe is adapted from another favorite recipe on here –these kristiana kringles. We’ve been making and enjoying them for years. They are perfect for holidays but easy enough to make any time. And today’s lemon version is just as delicious.
But first…a moment for reflection…
Those kristiana kringles were actually only the 7th recipe I posted on this blog and I can’t believe it’s been 4 years now since I started this blog. Time flies when you’re having fun.
In the last four years I’ve learned and grown so much. I’ve discovered that my passion lies in creating really good recipes for others to use to bless those around them. I have loved that I can contribute to helping others (like you) have success in creating good food in the kitchen.
It makes my day brighter when I get comments or messages saying that you are enjoying the recipes. Thank you for your continual support and confidence. Thank you for being here.
And now let’s get on to the recipe
Part I: The Crust
The crust comes together quickly. Just flour and butter (I use salted) and water. You can use a fork, two knives or a pastry cutter to cut the butter into the flour. I like to use a food processor because it’s so easy.
Once the butter has been cut in, it’s time to add the water and mix. Keep mixing until the dough comes together in a ball with no more dry spots. It’s important not to overmix or your pastry will be tough.
Divide the dough in half and, using damp or lightly greased hands, spread each half into a flat blob about 3 or 4-inches wide and 8 to 10-inches long. It’s okay if it’s not beautiful or doesn’t look perfect. Just slap it down and move on to the next step.
Part II: The Pastry Filling
Based on the comments on the kristiana kringle post, I’ve updated the instructions below as well as those on the kristiana kringle post to help you have success with the pastry filling for this recipe.
First heat the butter and water in a medium saucepan over medium heat until butter is melted and mixture starts to boil. Then turn off the heat, leaving pan on the burner, and add the flour and salt. I like to use a dough hook for this step (this one from Amazon is my #1 pick, aff. link). Immediately and continuously whisk mixture until a smooth dough forms.
Add eggs (one at a time), stirring well after each addition until eggs are mixed completely and filling has a dough-like consistency. For this step, I switch to using a rubber spatula (here’s my favorite, aff. link) for mixing.
Spread half of the filling over each crust, making sure it covers the crust clear to the edges.
Bake it until the pastry is a deep golden brown and top is slightly firm to the touch.
Now it’s time to decorate
Make a simple frosting with butter, powdered sugar, vanilla extract, lemon juice, and milk.
Spread or pipe the frosting over the cooled pastries. For a super easy piping bag, I use a quart zipper freezer bag and snip a hole in the corner.
You can leave them just frosted, but I like to top them with candied lemon peel, finely grated lemon zest or some crushed up lemon candy. Not only does it make the kringles look beautiful, it adds more flavor too.
How to Make Candied Lemon Peel
Step 1: Blanch the lemon peels to remove bitter flavor
Zest a fresh lemon with a vegetable peeler taking off thick and long strips of peel (here’s my favorite peeler from Amazon, aff. link). Add peels to a small saucepan and cover with water.
Bring lemon peels and water to a boil and simmer for 5 minutes. Drain of water and add new water to cover the lemon peels. For best results repeat this step with fresh water at least 3 times to help reduce the bitter flavor of the lemon peels.
Step 2: Coat the peels with candy syrup
Add sugar and water to a saucepan and bring to a boil. Then reduce heat to low and add blanched lemon peels. Simmer for 5 to 10 minutes or until syrup thickens and coats lemon peels well.
Step 3: Cool the peels then toss with sugar
Remove peels to parchment paper and let cool until dry. Then toss with additional granulated sugar until coated.
These candied lemon peels make a delicious treat – try to save a few to chop up for topping on the lemon kringles.
In conclusion…
Yes the lemon version of these kringles is tasty. Yes you should make them. Give them a try, my friends. They are fun to make AND delicious to eat.
Lemon Kringles with Candied Lemon Peel Topping
These lemon kringles are perfect for the holiday season or any time of the year. A light and flaky lemon flavored pastry treat that is quick and easy to make.
Ingredients
For the crust:
- 1 cup 5 ounces all-purpose flour
- ½ cup cold salted butter
- 2 tablespoons cold water
For the pastry filling:
- 1 cup water
- ½ cup butter
- 1 cup 5 ounces all-purpose flour
- ¼ teaspoon salt
- 3 eggs
For the candied lemon peel topping (optional):
- 1 medium/large lemon
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons water + additional water for blanching (see instructions)
For the lemon frosting:
- 2 tablespoons butter room temperature
- 2 cups (8 ounces) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons fresh lemon juice
- a few dashes of milk, until the right consistency is reached
Instructions
-
Preheat the oven to 375 degrees F. Line a 12X18-inch rimmed baking sheet with parchment paper and set aside.
For the crust:
-
Combine 1 cup flour and ½ cup butter in medium bowl and cut with pastry cutter (or fork) until mixture forms small crumbs. Add 2 tablespoons cold water and mix together until dough starts to come together.
-
Mix with hands gently until ball forms with no more dry spots, being careful not to overmix. Divide dough in half. Spread each half on prepared baking sheet in strips approximately 3-4” wide and 8-10” long. Wet fingertips a little to help spread out the dough. It’s okay if they look a little lumpy or uneven.
For the pastry filling:
-
In medium saucepan over medium high heat bring water and butter to a boil. Leaving pan on burner, turn off heat and add flour and salt. Stir until smooth dough forms. Add eggs (one at a time), stirring well after each addition until eggs are mixed completely and filling has a dough-like consistency. Spread half of pastry filling on each dough strip, covering tops well clear to the edges.
-
Bake at 375 degrees F for 40-45 minutes. Pastry filling should rise during baking. I like the texture best when the pasty is deep golden brown and the top is slightly firm to the touch. Remove from oven and let cool.
For the candied lemon peel topping (optional):
-
Zest the lemon with a vegetable peeler taking off thick and long strips of peel. Add peels to a small saucepan and cover with water.
-
Bring lemon peels and water to a boil and simmer for 5 minutes. Drain of water and add new water to cover the lemon peels. For best results repeat this step (called blanching) with fresh water at least 3 times to help reduce the bitter flavor of the lemon peels.
-
Set aside lemon peels. Add 1 1/2 tablespoons sugar and 1 1/2 tablespoons water to saucepan and heat over medium heat, stirring to dissolve the sugar. Bring to a boil, reduce heat to low and add blanched peels. Simmer for 5 to 10 minutes or until syrup thickens and coats lemon peels well.
-
Remove peels to parchment paper and let cool until dry. Then toss with additional granulated sugar until coated. Chop into 1/8 to 1/4-inch pieces for kringle toppings.
For the lemon frosting:
-
Mix together (I use a hand mixer) the butter, powdered sugar, vanilla extract, and fresh lemon juice (make sure to zest the lemon for the candied lemon peel topping before juicing, see next step). Add a few dashes of milk gradually until desired frosting consistency is reached. Spread frosting on cooled strips.
-
Add chopped candied lemon peel, if desired (see note), and let sit for about 10-15 minutes until frosting sets. Then cut into slices (1 to 1-1/2” wide) and serve. Kringles, like most pastries, taste best the same day they are made.
Recipe Notes
1. Instead of the candied lemon peel topping, you can top the kringles with finely zested fresh lemon peel (using a microplane). In both cases, make sure you zest the lemon before juicing it for the lemon frosting. You can also use crushed lemon drop candies–delicious and easy.
Recipe Source: Heather @ The Cook’s Treat, adapted from these Kristiana Kringles
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
