1. Preheat the oven to 375 degrees F. Line a 12X18-inch rimmed baking sheet with parchment paper and set aside.

For the crust:

1. 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.

2. 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:

1. 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.

2. 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):

1. 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.

2. 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.

3. 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.

4. 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:

1. 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.

2. 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.