Lobster Tail Pastry Recipe

Lobster Tail Pastry, a delectable Italian delicacy some people also known it as Sfogliatella Riccia, is a captivating masterpiece of culinary artistry. This pastry is as exquisite in taste as it is in appearance, with its flaky, golden layers that mimic the elegant shape of a lobster tail.

Crafted from a simple yet magical combination of all-purpose flour, butter, and a rich ricotta cheese filling, it encapsulates the essence of Italian dessert tradition.

The delicate, crispy layers of the pastry encase a creamy and sweet ricotta mixture, beautifully accented with hints of vanilla and citrus zest.

Perfect for special occasions or an everyday indulgence, Lobster Tail Pastry is a visual and gustatory delight, offering a slice of Italy’s culinary heritage on your plate. Its versatility, heavenly texture, and divine flavor are sure to make it a cherished favorite in your dessert repertoire.

Recipe for Lobster Tail Pastry

Ingredients

For the Pastry

• 1 cup all-purpose flour
• 1/2 cup cold water
• 1/4 cup unsalted butter
• A pinch of salt

For the Ricotta Filling

• 1 1/2 cups ricotta cheese
• 1/2 cup powdered sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• Zest of one lemon

Instructions

1. In a mixing bowl, combine the flour, water, and a pinch of salt. Knead the dough until it becomes smooth and elastic, then divide it into six equal portions.
2. Roll out each portion of dough into a thin rectangle, then brush it with melted butter.
3. Roll up the rectangle tightly, creating a log. Repeat this process with all six portions of dough.
4. Place the logs on a baking sheet and chill in the refrigerator for 30 minutes.
5. In the meantime, prepare the ricotta filling. Mix the ricotta, powdered sugar, egg yolk, vanilla extract, and lemon zest until smooth.
6. Preheat your oven to 375°F (190°C).
7. Take the chilled logs out of the refrigerator and cut them in half horizontally.
8. Roll out each piece into a thin, almost transparent sheet. You should be able to see your hand through it.
9. Spoon the ricotta filling into a piping bag with a star tip.
10. Pipe the filling onto each rolled-out dough sheet and fold them in half.
11. Bake for about 30 minutes or until the lobster tail pastries are golden brown and crisp.

What To Serve With Lobster Tail Pastry

1. Espresso or Cappuccino: Enjoy a shot of espresso or a frothy cappuccino to balance the sweetness of the pastry and provide a rich, aromatic contrast.
2. Fresh Berries and Honey: Serve with a medley of fresh berries like strawberries, raspberries, or blueberries, drizzled with a touch of honey for a refreshing, fruity accompaniment.
3. Gelato or Sorbet: A scoop of gelato, such as vanilla or pistachio, or a refreshing sorbet in citrus or berry flavors, provides a cooling and creamy contrast to the warm pastry.
4. Lemon Sorbet: The zesty, tangy notes of lemon sorbet offer a citrusy burst that pairs beautifully with the sweet ricotta filling.
5. Powdered Sugar and Whipped Cream: Dust the pastries with a light layer of powdered sugar and top with a dollop of freshly whipped cream for an extra indulgent touch.
6. Chocolate Shavings: Enhance the pastry’s richness by sprinkling it with fine chocolate shavings, creating a harmonious balance of flavors.

Conclusion

Lobster Tail Pastry is a true masterpiece of Italian pastry, boasting delicate layers of flaky pastry and a luscious ricotta filling. This dessert is perfect for special occasions or as a delightful treat to savor with a cup of coffee.

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Print Recipe

Lobster Tail Pastry Recipe

Experience in the irresistible charm of Lobster Tail Pastry, a classic Italian dessert boasting flaky layers and a velvety ricotta filling. This exquisite treat brings a taste of Italy's sweet tradition to your plate.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: Italian

Servings: 6

Calories: 250kcal

Ingredients

For the Pastry

• 1 cup all-purpose flour
• 1/2 cup cold water
• 1/4 cup unsalted butter
• A pinch of salt

For the Ricotta Filling

• 1 1/2 cups ricotta cheese
• 1/2 cup powdered sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• Zest of one lemon

Instructions

• In a mixing bowl, combine the flour, water, and a pinch of salt. Knead the dough until it becomes smooth and elastic, then divide it into six equal portions.
• Roll out each portion of dough into a thin rectangle, then brush it with melted butter.
• Roll up the rectangle tightly, creating a log. Repeat this process with all six portions of dough.
• Place the logs on a baking sheet and chill in the refrigerator for 30 minutes.
• In the meantime, prepare the ricotta filling. Mix the ricotta, powdered sugar, egg yolk, vanilla extract, and lemon zest until smooth.
• Preheat your oven to 375°F (190°C).
• Take the chilled logs out of the refrigerator and cut them in half horizontally.
• Roll out each piece into a thin, almost transparent sheet. You should be able to see your hand through it.
• Spoon the ricotta filling into a piping bag with a star tip.
• Pipe the filling onto each rolled-out dough sheet and fold them in half.
• Bake for about 30 minutes or until the lobster tail pastries are golden brown and crisp.

Emma

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