Ingredients:

4 cups 00 flour (500 gr)

3/4 cup sugar (150 gr)

1 extra large egg

1 stick butter (1/4 lb), softened (100 gr)

2/3 cup milk (150 gr)

1 tsp vanilla

1/2 tsp lemon extract

2 tsp baking powder 

Zest from one lemon

3 drops yellow gel food coloring 

For decorating:

Lemon filling (solid marmalade or pie filling) to taste

The juice from one lemon, strained of seeds and pulp

1/3 cup water

2 TBSPs sugar

2 drops yellow gel food coloring 

Additional granulated sugar to coat the pastries

Directions:

Line two baking sheets with parchment paper and set aside.

Preheat oven to 375F.

Place all the items listed under “ingredients” (NOT the ones for decorating!) in the bowl of a stand mixer. 

Using the dough hook, mix everything until a playable dough forms. 

Dough should not be sticky.

Place dough on a clean surface sprinkled with flour.

Knead for a couple of minutes until smooth.

Divide dough into 2 1/2 Oz pieces.

You should have 16 pieces.

Flatten each piece in the palm of your hand and place a small amount of lemon marmalade ( 1/2 tsp) in the center.

Fold in half and gently seal the seams.

Place pastry, seam side down, on one of the cookie sheets and shape it like a lemon by pinching both ends and rounding the center. 

Repeat until first baking sheet is full.

Note: do not overcrowd pan! I placed 8 pastries on each pan.

Bake the first batch for 20 minutes in the preheated oven.

Pastries should be golden brown.

Remove and bake second batch.

Completely cool the pastries.

Meanwhile, make a “bath” in a small bowl with the lemon juice, water, sugar and yellow food coloring and stir well.

Place additional granulated sugar in another small bowl.

Dip each pastry quickly in the lemon bath, making sure to dip all sides.

Place dipped pastry in the granulated sugar and roll it in it until covered on all sides.

Place finished pastries on a platter and decorate with a few bay leaves. 

TIPS:

Make sure to read entire recipe and tips before making pastries. It will help you understand the steps better and plan accordingly.

This recipe makes large lemon pastries but, if you want smaller ones, use less dough. Either way, do not overfill with marmalade or it will leak out! A lemon filling that is not runny works best.

When you’re shaping the pastries, try not to flatten tops. After filling each pastry and sealing the seams, try to achieve an oval shaped dough ball. Pinch ends to mimic a lemon but keep middle plump.