Sweet tubes with filling

First, take the butter out of the refrigerator and let it soften at room temperature. Thoroughly wash and dry the eggs and lemon. Sift the flour to make it airy. Filter the water. Prepare all necessary tools: bowls, a rolling pin, a clean cloth towel, a saucepan, a mixer, foil, and a pastry bag. Line a flat baking sheet with parchment paper. 20 minutes before you start baking, turn on the oven to preheat to 240℃.

Squeeze the juice from half a lemon, either by hand or with a citrus juicer. Strain the juice through a sieve to remove any seeds and pulp. Set aside 0.5 teaspoon of the juice for the cream.

Add 3 teaspoons of flour to the softened butter and gently fold it in with a spatula. Form the butter mixture into a flat rectangle about 2 cm thick. Set aside 2 tablespoons of the total flour amount for rolling out the dough.

Separate the egg yolks from the whites. Refrigerate the whites; you'll need them later.

In a bowl, place 2 egg yolks, add ¾ cup of water, and mix thoroughly. Pour the lemon juice into the yolks and water, then add the salt. Stir the mixture with a spatula until the salt is completely dissolved.

While continuously stirring the mixture, gradually sprinkle in the flour in a thin stream. As soon as the mixture thickens and all the flour is incorporated into the bowl, knead the firm yet pliable dough by hand for 6-8 minutes.

Roll the dough into a ball, cover it with a clean towel, and let it rest for 30 minutes at room temperature.

After some time, lightly flour the table, place the dough on it, and make a cross-shaped incision about ⅓ of its thickness. Unfold the incised dough and roll it into a cross-shaped flatbread with edges about 2 mm thick and a center of 4-5 mm.

Place a rectangle of butter in the center of the dough, then fold the edges of the dough towards the middle, forming an envelope so that the butter is inside. Tightly seal the edges of the dough around the piece of butter.

Lightly dust the resulting "envelope" with flour and roll it into a sheet about 8-10 mm thick. Carefully brush off any excess flour. Fold the dough sheet in half, then fold it in half again. Cover the dough with a towel and let it rest for 10 minutes.

Lightly dust the dough with flour again and roll it out into a sheet of the same thickness, 8-10 mm. Brush off any excess flour and fold the dough sheet into quarters once more. Wrap the dough in a towel and refrigerate for 20 minutes to chill.

Remove the chilled dough, roll it out again into a sheet, dusting with flour if necessary, and fold it into quarters. Wrap the dough in a towel and chill it again for another 30 minutes.

Roll out the chilled dough once more, fold it into quarters again, and give it a final roll into a sheet about 5 mm thick. Cut the dough into even, long strips, approximately 2 cm wide.

Twist 6 cone-shaped tubes, 8-10 cm long, from foil. Carefully wrap each tube with a strip of dough in a spiral from the narrow end to the wide, slightly overlapping one edge of the dough over the other. Place the prepared items on a baking sheet lined with parchment paper, brush with the remaining egg yolk, and bake for 20-25 minutes until the dough is golden brown. Cool the tubes and carefully remove the foil from them.

Pour the sugar into a saucepan and add ¼ cup of water. Place over medium heat and cook, stirring constantly, for 8-10 minutes until the syrup thickens. Transfer the cold egg whites to a bowl and beat with an electric mixer on high speed until light and stiff peaks form. While continuing to beat, slowly pour the hot sugar syrup into the egg whites in a thin stream and beat for another 1-2 minutes until a thick cream forms. Add 0.5 teaspoon of lemon juice and mix thoroughly once more.

Place the prepared cream into a pastry bag and carefully fill the puff pastry tubes with it. Arrange the tubes on an attractive serving dish.

Dust the finished puff pastry tubes with powdered sugar to give them a complete and appetizing look.