Lobster Tails (well not the crustacean)

As many people in the U.S. have come to call them, lobster tails or Sfogliatelle is an Italian pastry.

This was a fun afternoon/early evening endeavor as I was not sure how exactly the shape would turn out once they were baked ( I’ll let you be the judge).


For the dough, the following list is what was used:

2 cups all-purpose flour
1 cup semolina flour
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup unsalted butter, cut into cubes
1/2 cup water

They were all mixed together until a nice smooth soft dough was formed. It was then wrapped and refrigerated for about 1.5 hours.

Now the filling was done as follows:

1 cup milk
1/4 cup semolina flour
1 cup ricotta
1 egg, beaten
1/4 cup sugar
1 tablespoon candied orange or grated orange zest
1/4 teaspoon cinnamon

Those ingredients were all mixed together until it had a smooth consistency.


The disc of dough was taken out of the refrigerator and cut in half. One half (at a time) was places on a nicely floured surface. It was then stretched out real thin to rectangles approximately 16×22. I had then used some melted butter to sort of soak the top side. Starting from the narrower side, the dough was then rolled up like a jelly roll. It was then placed back into the refrigerator to harden back up a little.

At this point, the roll was cut into one inch pieces. One by one, each piece was placed in the palm of my hand and the thumb of my other hand pressed in on the middle (don’t let the ribs separate). This will then be formed into a cup shape. I will say my first experimental batch did not quite turn out looking like lobster tails as they did not bake with having ribs in the dough. Some of the filling is then placed inside and you use your fingers to seal the one end. The actual resulting shape at this point is almost like a clam shell.

The tails are then put on a baking sheet and baked in the oven at 425 for about 15-20 minutes.




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