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Combine the all-purpose flour and salt, then add the water and mix until the dough comes together.
Knead the dough and then let it rest for 30 minutes.
Roll the dough into a large rectangle and spread the softened butter all over it.
Fold the dough and refrigerate for 2 hours.
Make the filling by combining the sugar, water, cinnamon stick, vanilla bean, and lemon peel in a saucepan. Bring to a boil and let simmer for 5-10 minutes.
In a separate saucepan, whisk together the flour and milk. Cook, stirring constantly, until the mixture thickens.
Temper the egg yolks by adding some of the hot milk mixture, then whisk the egg yolk mixture back into the saucepan.
Strain the filling through a fine-mesh sieve to remove any lumps or bits.
Cover the surface of the filling with plastic wrap and refrigerate for several hours.
Preheat the oven and roll out the chilled dough. Cut into circles and place in a muffin tin.
Fill the dough cups three-quarters full with the chilled custard filling.
Bake for 15 minutes, then let cool slightly before serving.