LOBSTER TAIL PASTRY NEAR ME RECIPES

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LOBSTER TAIL PASTRY | JUST A PINCH RECIPES



Lobster Tail Pastry | Just A Pinch Recipes image

Living in Mass I have the privilege of taking the T to Boston and every now and then and getting some Lobster Tail's at the Italian bakeries, this one is by far my favorite...........

Provided by Angela Pietrantonio @mrsjoepie

Categories     Other Desserts

Prep Time 2 hours 15 minutes

Cook Time 15 minutes

Number Of Ingredients 16

PASTRY
2 cup(s) all-purpose flour
1 cup(s) semolina flour
2 tablespoon(s) sugar
1/8 teaspoon(s) salt
3/4 cup(s) butter
1/2 cup(s) water
1/2 cup(s) butter
FILLING
1 cup(s) skim milk
1/4 cup(s) semolina flour
1 cup(s) ricotta cheese
1 large egg, beaten
1/4 cup(s) sugar
1 tablespoon(s) lemon zest
1/4 teaspoon(s) cinnamon

Steps:

  • Large mixing bowl ~ combine both flours, sugar & salt. Mix well, then cut in butter until dough is well blended. Slowly add the water.
  • Knead until dough is firm. Form into a ball, cover with saran wrap and chill for 2 hours in refrigerator.
  • In medium saucepan, add milk and bring to boil. Slowly stir in the semolina. Whisk constantly until smooth. Simmer 4 to 5 minutes. Remove from heat and pour into a large bowl and cool.
  • When mixture is cool, add ricotta (passed through a sieve), egg, sugar, lemon zest, and sugar. Beat well then set aside.
  • Remove dough and divide into 2 equal parts. ' Place on pastry board (dusted) and roll into an 18 inch square. Dough will be very thin, brush with butter.
  • Roll like jelly roll and cut roll into 3-4 inch pieces. Place on piece in hand, press thumb into middle of pastry and push it down to form a hole like a sugar cone shape. Fill center with filling. Fold the "cone" until the open edges touch. Gently press to seal. Place dough down onto pastry board and gently pull out the sides of the front to form a shell. Brush the tops with beaten egg yolk. Repeat with other tails until filling is gone.
  • Preheat oven to 425*. Line 2 cookie sheets with parchment paper and place the shells on the parchment paper and bake for 15 minutes or until brown. Let the pastry cool on cookie sheet for 5 minutes, then place on rack. Serve when cool and sprinkle with powdered sugar.

AUTHENTIC ITALIAN SFOGLIATELLE RECIPE | NAPOLI'S DELICIOUS ...



Authentic Italian Sfogliatelle Recipe | Napoli's delicious ... image

Now that you have some idea what a sfogliatella is, the next step, of course, is to know how to make them. Here’s an easy recipe to help you with that.

Provided by Nonna Box

Categories     Dessert

Total Time 270 minutes

Prep Time 180 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 15

500 gr flour
1 pinch salt
175 ml water (more if needed)
25 gr honey
450 ml whole milk
100 gr white sugar
1 pinch salt
150 gr semolina flour
500 gr ricotta
1 egg (large)
1/2 teaspoon vanilla extract
1 pinch cinnamon
50 gr candied orange peel (finely chopped)
150 gr unsalted butter or lard
Confectioner’s sugar

Steps:

  • In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water.
  • Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
  • After 30 minutes, split the dough into 4 pieces. Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold in half and roll again. Do the same on each dough. Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.
  • When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter. Create thin sheets of the other doughs as well and roll them into similar thin layers.
  • Roll up the first thin sheet to create a tight sausage shape.
  • Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.
  • Now, to make the filling. Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour until it thickens and becomes smooth. After it has cooled down, transfer to a bowl. Then, add the remaining ingredients, stirring all the while to create a smooth, thick filling. Set aside, preferably inside the fridge.
  • Preheat oven to 375°F.
  • Bring out the pastry roll and cut them into 1 cm-thick pieces. Use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape.
  • Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock. Repeat these for the rest, and line up all pastries on the tray.
  • When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
  • When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.

Nutrition Facts : Calories 439 kcal, CarbohydrateContent 58 g, ProteinContent 12 g, FatContent 18 g, SaturatedFatContent 11 g, CholesterolContent 66 mg, SodiumContent 158 mg, FiberContent 2 g, SugarContent 16 g, ServingSize 1 serving

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