Lobster Tail Pastry Recipe
Our traditional Lobster Tail Pastry recipe, known in Italy as 'Sfogliatelle Riccia,' is a must-try for any baking enthusiast.
Equipment
- Mixing bowls
- Whisk
- Rolling Pin
- Pasta Machine (optional)
- Baking Tray
- Piping Bag
- Pastry brush
Ingredients
For The Dough:
- All-purpose flour 4 cups
- Salt 1 pinch
- Water (more if needed) ¾ cups
- Honey 3 ½ tablespoons
For The Filling:
- Whole milk 2 cups
- White sugar ½ cup
- Pinch salt 1
- Semolina flour 1 cup
- Ricotta cheese 2 cups
- Large egg 1
- Vanilla extract ½ teaspoon
- Cinnamon 1 pinch
- Candied orange peel (finely chopped) ⅔ cup
For Brushing/Topping:
- Unsalted butter 10 tablespoons
- Confectioner's sugar for dusting
Instructions
- Prepare The Dough: In a large bowl, combine the flour and salt. Take a separate bowl and blend the water with the honey, stirring continuously until the honey is fully dissolved.Then, bit by bit, add this sweetened water to the flour blend. Knead the mixture persistently until it forms a smooth, supple dough. Let it rest for about 2 hours, covered with a cloth.
- Start Creating The Filling: Use a saucepan to heat the milk, sugar, and a pinch of salt until they reach a simmer. Slowly stir in the semolina flour, whisking consistently until the concoction becomes thick.Take it off the heat and allow it to cool down. Once cooled, add in the ricotta, egg, vanilla extract, cinnamon, and candied orange peel. Blend everything together until it achieves a homogenous mix.
- To Work With The Dough: Divide it evenly into four parts. Using a pasta machine or a rolling pin, roll out each part as thin as possible into a rectangular shape.
- Layer And Roll The Dough: Melt the butter (or lard) for brushing. Brush each sheet of dough generously with melted butter, then stack them on top of each other.Roll up the stacked sheets tightly from the short end, creating a log. Encase the dough log in cling film and allow it to chill in the refrigerator for a period of 2 hours.
- Shape And Fill The Pastries: Cut the chilled dough log into 1-inch thick slices. With the cut side down, use your fingers to open the dough, creating a cone. Take each dough cone and fill it with the ricotta mixture, making use of a piping bag for precision.
- Bake The Pastries: Preheat your oven to 200°C (about 392°F). Prior to baking, brush each pastry generously with additional melted butter, and then bake them for approximately 20-25 minutes, or until they achieve a golden hue.
- Dust And Serve: Let the pastries cool on a wire rack. Lastly, right before serving each Lobster Tail Pastry, give them a generous dusting of confectioner's sugar for the perfect sweet finish.
Notes
- Making our Lobster Tail Pastry recipe is a labor of love due to its detailed process, especially in preparing the flaky layers of dough.
- If you cannot find candied orange peel for our Lobster Tail Pastry recipe, substitute with lemon zest or leave it out.
- Keep an eye on the pastries while baking as they can easily overbrown due to the high oven temperature.
- The Lobster Tail Pastries from our recipe are best enjoyed the day they're made to appreciate their fresh, crispy texture.
- The unfilled dough from the Lobster Tail Pastry recipe can be kept in the refrigerator for a couple of days, tightly wrapped in cling film.