Jane asked in Food & DrinkCooking & Recipes · 8 years ago

how to make loberster tail pastry?

I went to mike's pastry and was in heaven!!! sadly i live in denver so i thought i would attempt to make them. Anyone want to help me out???

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  • 8 years ago
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    Jane,I think that this is your heavenly loberster tail pastry.

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    Sfogliatelle,Pronounced SVOY-lee-ah-tell-eh,or SFEE-la-tell.Sfogliatelle means many leaves or layers and this crisp pastry's texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them 'lobster tails' for their resemblance to the same.The characteristic ridges form as the layers of dough separate during baking.The pastries are filled with a sweetened ricotta cream, semolina, and cinnamon mixture.Lemon zest or candied orange bits are also sometimes added. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough. The recipe also calls for using lard, which gives a flakier consistency, but you may wish to use margarine in its place.Making sfogliatelle is a time-consuming process. If you are up for a challenge this is the recipe to try.

    Pastry for Sfogliatelle

    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

    1/2 cup lard or margarine, melted

    Note: You may wish to substitute 1 (1 pound package of frozen

    puff pastry dough, thawed, for the above pastry recipe

    ==============================

    Sfogliatelle Filling

    1 cup milk

    1/4 cup semolina flour

    1 cup ricotta cheese

    1 egg, beaten

    1/4 cup sugar

    1 tablespoon candied orange bits or grated orange zest

    1/4 teaspoon cinnamon

    Confectioners' sugar for dusting

    To make the dough:

    In a large bowl, combine both flours, sugar and salt.

    Using a pastry blender, cut the butter into the flour mixture.

    Gradually add the water until a soft dough forms.

    Form the dough into a disk, cover, and refrigerate for 2 hours.

    To make the filling:

    Put the milk in a saucepan over medium heat. Bring to a boil.

    Slowly add the semolina flour, stirring constantly to avoid lumps.

    Simmer the mixture 3-4 minutes, until thick and smooth.

    Transfer the mixture to a bowl and allow to cool about 5 minutes.

    Press the ricotta cheese through a sieve to remove any lumps.

    Add the ricotta, egg, sugar, candied fruit, and cinnamon to the semolina mixture.

    Beat well to blend and set aside.

    Making the sfogliatelle:

    Remove the dough from the refrigerator and divide it into 2 equal pieces.

    If you are using puff pastry, use 1 of the 2 pieces from the package.

    On a lightly floured surface, roll one piece into a 16 x 22-inch rectangle.

    The dough will be very, very thin.

    Starting at a short end, brush the first 1/3 of dough with some of the melted lard.

    Begin rolling the pastry up like a jellyroll.

    Brush the second 1/3 of dough with more lard, and continue rolling.

    Finally, brush the last 1/3 with lard, and roll up completely.

    Cut the roll into 1-inch pieces, which will resemble narrow rolls of ribbon.

    Forming the sfogliatelle:

    Place one of the slices in the palm of your hand.

    Press the thumb of your other hand in the center of the pastry and push it down to form a small ribbed cup.

    You do not want the ribs to separate.

    Now you will begin to stretch the dough.

    Carefully work around the cup, pushing down with your thumbs and pulling up with your fingers.

    Think of it an opening a collapsible travel cup.

    Form each piece into a cone, shaped 3 to 4 inches across the mouth and 1-inch at the tip.

    Preheat oven to 425 degrees F.

    Lightly grease or line 2-3 baking sheets with parchment paper.

    Fill each pastry cone with 2 tablespoons of the filling.

    Gently press the open edges together to seal the pastry. Pull out the top ends to form a seashell shape.

    Place the sfogliatelle 1-inch apart on the baking sheets.

    Repeat the procedure with the second piece of pastry dough.

    Bake 15 minutes or until golden brown and crisp.

    Allow the pastry to cool on the baking sheets for 5 minutes.

    Transfer the pastry to wire racks to cool completely.

    To serve:

    Sprinkle the sfogliatelle with confectioners' sugar and serve.Makes about 32 pastries

    Source(s): PBM
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  • Ava
    Lv 5
    8 years ago

    Loster tail pastry

    Pastry

    2 cups all-purpose flour

    1 cup semolina flour

    2 tablespoons sugar

    1⁄8; teaspoon salt

    ¾ cup butter

    ½ cup water

    ½ cup margarine

    Filling

    1 cup skim milk

    ¼ cup semolina flour

    1 cup ricotta cheese

    1 large egg , beaten

    ¼ cup sugar

    1 tablespoon lemon, zest of

    ¼ teaspoon cinnamon

    Directions:

    Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water.Knead until firm.Form into a ball, cover, and refrigerate for 2 hours.Place a saucepan over medium heat. Add milk.Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps.Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.Remove dough from refrigerator. Divided it into two equal parts.Place on a dusted pastry board and roll with a rolling pin into an 18 inch square.It will become very, very, thin. Brush the thin pastry with butter.Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces.Pick up one piece of the dough in your hand.Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry.Set it inches front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk. Repeat above until all pastry and filling are used.Preheat over to 425 degrees.Line two cookie sheets with parchment paper.Place the shells on the paper and bake for 15 minutes or until brown.Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack.When ready to serve and completely cool, sprinkle with confectioners sugar

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  • 8 years ago

    Is this what you're looking for?

    Pastry

    2 cups all purpose flour

    1 cup semolina flour

    2 tablespoons sugar

    1/8 teaspoon salt

    3/4 cup butter

    1/2 cup water

    1/2 cup lard or better, melted

    Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water. Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.

    Filling

    1 cup milk

    1/4 cup semolina flour

    1 cup ricotta cheese

    1 large egg, beaten

    1/4 cup sugar

    1 tablespoon of either

    candied orange peel

    lemon zest

    candied fruit of choice

    pinch of cinnamon

    confectioners sugar

    parchment paper, optional

    Place a saucepan over medium heat. Add milk. Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps. Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.

    After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.

    Remove dough from refrigerator. Divided it into two equal parts. Place on a dusted pastry board and roll with a rolling pin into an 18 inch square. It will become very, very, thin.

    Brush the thin pastry with butter. Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces. Pick up one piece of the dough in your hand. Press your thumb in the center of the pastry and push it down to form a hole like a cup.

    Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry. Set it in front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk.

    Repeat above until all pastry and filling are used. Preheat over to 425 degrees. Line two cookie sheets with parchment paper. Place the shells on the paper and bake for 15 minutes or until brown. Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack. When ready to serve and completely cool, sprinkle with confectioners sugar.

    Did you know that you can buy frozen Puff Pastry at the supermarket?

    .

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