Lobster Tail Pastry Recipe

Lobster Tail Pastry Recipe

Are you ready to embark on a deliciously sweet journey to Italy? Our traditional Lobster Tail Pastry recipe, known in Italy as ‘Sfogliatelle Riccia,‘ is a must-try for any baking enthusiast.

This recipe boasts crispy, multi-layered pastries filled with a delightfully creamy and sweet ricotta mixture, laced with notes of candied orange peel, vanilla, and a hint of cinnamon.

So, buckle up and prepare to dive into an authentic culinary experience with our Lobster Tail Pastry recipe.

How To Make Lobster Tail Pastry – Bake Like A Pro

Creating a Lobster Tail Pastry requires careful preparation of the dough and filling. The dough of our Lobster Tail Pastry recipe is rolled into several layers to achieve its signature flaky texture, while the filling is a delightful blend of ricotta cheese, candied orange peel, and a hint of vanilla and cinnamon.

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

Lobster Tail Pastry Recipe – Step by Step Instructions

Step 1:

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.

Step 2:

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.

Step 3:

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. 

Step 4:

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.

Step 5:

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.

Step 6:

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.

Step 7:

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.


Variations

  • Chocolate Chip Lobster Tail Pastry: Add mini chocolate chips to the ricotta filling for a sweet twist to the classic Lobster Tail Pastry recipe.
  • Lemon Zest Lobster Tail Pastry: Infuse the ricotta filling with lemon zest for a fresh, tangy flavor.
  • Almond Lobster Tail Pastry: Substitute the ricotta filling with almond paste for a nutty taste.
  • Puff Pastry Lobster Tail: If you’re short on time, use ready-made puff pastry instead of homemade dough.
  • Honey Glazed Lobster Tail Pastry: Drizzle a warm honey glaze on top of the pastries after baking for added sweetness.

Recipe Remarks

  • 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.

There we have it! Now you’re fully equipped to embark on your Italian pastry adventure with our authentic Lobster Tail Pastry recipe.

FAQs

Can I Use A Different Shape For The Lobster Tail Pastry?

While the Lobster Tail shape is traditional and gives the pastry its name, you can certainly shape the pastry differently if you wish. Just ensure to seal it well so the cream filling doesn’t leak out during baking.

What Beverages Pair Well With Lobster Tail Pastry?

Given its sweet nature, Lobster Tail Pastry pairs well with beverages such as coffee, tea, or even a sweet dessert wine. Its creamy filling and flaky shell also make it an excellent companion for espresso-based drinks.

How Do I Store My Lobster Tail Pastries After Baking?

After baking and allowing them to cool, Lobster Tail Pastries should be stored in an airtight container. They can be kept at room temperature for a day or two, or in the refrigerator for up to a week. For longer storage, they can be frozen.

Lobster Tail Pastry Recipe

Lobster Tail Pastry Recipe

Recipe By bc231cbf36d6c9f6f9c1ae90202f67c4?s=30&d=mm&r=gNicole Santa
Our traditional Lobster Tail Pastry recipe, known in Italy as 'Sfogliatelle Riccia,' is a must-try for any baking enthusiast.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 407 kcal

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) 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.
Keyword Lobster Tail Pastry, Lobster Tail Pastry Recipe