Lobster Tail Semolina Pastry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC ITALIAN SFOGLIATELLE RECIPE



Authentic Italian Sfogliatelle Recipe 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

Time 4h30m

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, Carbohydrate 58 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 158 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

SFOGLIATELLE RICCE



Sfogliatelle Ricce image

I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that requires a lot of time and some special techniques. Don't be upset if you don't get it right the first time. NOTE: The dough is a formula, so the ingredient measures are weights. It matters. The rest is less critical, so I used volumes.

Provided by popperdoogles

Categories     World Cuisine Recipes     European     Italian

Time 6h30m

Yield 16

Number Of Ingredients 16

12 ⅓ ounces bread flour
5 ⅓ ounces semolina flour
⅓ ounce kosher salt
6 ½ fluid ounces water, or more if needed
⅔ fluid ounce honey
1 ⅔ cups whole-milk ricotta cheese
1 cup water
½ cup white sugar
⅔ cup semolina flour
2 large egg yolks
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
2 tablespoons finely chopped candied orange peel
½ cup unsalted butter, room temperature
½ cup lard, room temperature
¼ cup confectioners' sugar for dusting

Steps:

  • Mix bread flour, 5 1/3 ounces semolina flour, and kosher salt together in a large bowl; add water and honey and mix. The dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all the flour is moistened.
  • Turn dough onto a counter. Knead a few minutes until the dough is smooth, firm, and not tacky. While firm, the dough must also be workable. Divide the dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding in half and rotating the sheet 45 degrees each time (see Cook's Note). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with all four pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
  • Blend ricotta cheese in a food processor until smooth. Boil 1 cup of water and stir in the sugar. Sift in the semolina, whisking to avoid clumping. It will immediately thicken up. Reduce heat to low, fold in the ricotta, and cook for another 2 minutes, stirring constantly.
  • Remove pan from heat and return filling to food processor. While processor is running, add egg yolks, one at a time, until fully combined. Add vanilla, cinnamon, and candied orange peel and pulse to mix. Transfer filling to a bowl. Cool to room temperature, cover with plastic wrap, and refrigerate.
  • Divide each dough piece into four pieces. Cover dough with plastic wrap. Place clean kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets.
  • Run each piece through the pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the pasta machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through it.
  • Place a sheet of parchment paper on a work surface. Melt butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture. Lay the second sheet above the first, overlapping a half-inch or so. Roll the sheets up into a tight cylinder, leaving about an inch to overlap the next sheet. Lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. Continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. Wrap dough log in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place filling mixture in a pastry bag or a 1 gallon zipper bag with the corner snipped off.
  • Cut cylinder of dough into half-inch slices; you should have 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. Form flattened slice into a cone shape. Pipe filling into center, close partially, and repeat with remaining dough and filling.
  • Bake in preheated oven until dough turns golden brown and starts to "peel" back from the pastries, 20 to 30 minutes. You can baste the pastries a couple of times with the leftover butter and lard mixture during baking, if you like. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 33.5 g, Cholesterol 46.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 239.5 mg, Sugar 9.4 g

LOBSTER TAIL PASTRY



Lobster Tail Pastry 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

Categories     Other Desserts

Time 2h30m

Number Of Ingredients 16

PASTRY
2 c all-purpose flour
1 c semolina flour
2 Tbsp sugar
1/8 tsp salt
3/4 c butter
1/2 c water
1/2 c butter
FILLING
1 c skim milk
1/4 c semolina flour
1 c ricotta cheese
1 large egg, beaten
1/4 c sugar
1 Tbsp lemon zest
1/4 tsp cinnamon

Steps:

  • 1. Large mixing bowl ~ combine both flours, sugar & salt. Mix well, then cut in butter until dough is well blended. Slowly add the water.
  • 2. Knead until dough is firm. Form into a ball, cover with saran wrap and chill for 2 hours in refrigerator.
  • 3. 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.
  • 4. When mixture is cool, add ricotta (passed through a sieve), egg, sugar, lemon zest, and sugar. Beat well then set aside.
  • 5. 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.
  • 6. 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.
  • 7. 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.

LOBSTER TAIL SEMOLINA PASTRY



Lobster Tail Semolina Pastry image

Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail.

Provided by looneytunesfan

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

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 margarine
1 cup skim milk
1/4 cup semolina flour
1 cup ricotta cheese
1 large egg, beaten
1/4 cup sugar
1 tablespoon lemon, zest of
1/4 teaspoon cinnamon

Steps:

  • 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.

Nutrition Facts : Calories 573.9, Fat 33.9, SaturatedFat 15.8, Cholesterol 88.5, Sodium 345.9, Carbohydrate 55.3, Fiber 2, Sugar 9.7, Protein 12.3

More about "lobster tail semolina pastry recipes"

LOBSTER TAIL PASTRY - FEELING FOODISH
lobster-tail-pastry-feeling-foodish image
2019-08-13 Day 1: Mix dough for lobster tail pastry shell and refrigerate overnight. Day 2: Process the dough into very thin sheets using the pasta …
From feelingfoodish.com
5/5 (4)
Total Time 50 hrs 35 mins
Category Dessert
Calories 685 per serving
  • Add dry ingredients of the dough to the bowl of a standing mixer and mix well. Add the water and mix until the dough forms. The dough will be very firm. Mix until well developed and you can pull a windowpane. Place in airtight container or plastic bag and refrigerate overnight.


SFOGLIATELLE RECIPE - GREAT ITALIAN CHEFS
sfogliatelle-recipe-great-italian-chefs image
2016-07-08 Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape and rich semolina and ricotta filling …
From greatitalianchefs.com
Servings 12
Estimated Reading Time 4 mins
Category Breakfast


DARING BAKERS: SFOGLIATELLE RICCI AND LOBSTER TAIL PASTRIES
daring-bakers-sfogliatelle-ricci-and-lobster-tail-pastries image
2013-11-27 The lobster tail is the American version of the sfogliatelle ricci, made slightly larger and filled with choux paste before baking, which causes the …
From korenainthekitchen.com
Estimated Reading Time 9 mins


TRADITIONAL SWEET PASTRY FROM CAMPANIA, ITALY - TASTEATLAS
traditional-sweet-pastry-from-campania-italy-tasteatlas image
2016-04-26 (Sfogliatella Riccia, Sfogliatella Frolla, Lobster Tail Pastry) Sfogliatella is one of the most famous Italian pastries, with many regions offering their spin on the recipe. Although traditionally associated with Naples, it is …
From tasteatlas.com


LOBSTER TAIL PASTRY RECIPES WITH PICTURES | BRYONT BLOG
Lobster Tail Semolina Pastry Recipe With Images Lobster Tail Pastry Just A Pinch Recipes Authentic Italian Sfogliatelle Recipe Napoli S Delicious Dessert Lobster Tails Tastemade Sfogliatelle Authentic Recipe Step By Italian Book The Story Behind Lobster Tails At Buddy Valastro S Carlo Bakery Boston Lobster Tail Pastry With Images Sfogliatelle Or Canolli The …
From bryont.net
Estimated Reading Time 40 secs


LOBSTER TAIL PUFF PASTRY RECIPE | BRYONT BLOG
Lobster Tail Semolina Pastry Recipe With Images Sfogliatelle Ricce Allrecipes The Story Behind Lobster Tails At Buddy Valastro S Carlo Bakery Daring Bakers Sfogliatelle Ricci And Lobster Tail Pastries With Food Network Lobster Tails From Maria S Pastry Facebook Daring Bakers Sfogliatelle Ricci And Lobster Tail Pastries Lobster Tail Pastry Just A Pinch Recipes …
From bryont.net
Estimated Reading Time 30 secs


RECIPE: LOBSTER TAIL PASTRY (REPOST) - RECIPELINK.COM
Lobster Tail Pastry (repost), Desserts, Pastries . We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . This recipe was posted last week by Thomas of Maryland 3-19-2004. Yeah Thomas!!!!! In reply to: ISO: pastry called the lobster tail Found this recipe. As it states you can use store bought puff pastry sheets and …
From recipelink.com
Category Desserts-Pastries
Reply to ISO
From Kelly~WA, 03-25-2004
Title Recipe


LOBSTER TAIL PASTRY CREAM RECIPE - EASY RECIPES
Lobster Tail Semolina Pastry Recipe. None 4 Lobster Tails (30% off) (+$12) Add to Cart. These amazing lobster tails are the perfect combination of sweet crunchy goodness, baked to a golden brown, and filled with Carlo’s Bakery signature rich and creamy filling. Carlo’s Bakery has received nationwide attention since the 2009 series premiere of TLC’s hit series, Cake Boss. …
From recipegoulash.com


LOBSTER TAIL SEMOLINA PASTRY | RECIPE | LOBSTER TAILS ...
Dec 5, 2016 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail.
From pinterest.co.uk


LOBSTER TAIL PASTRY ITALIAN - ALL INFORMATION ABOUT ...
Lobster Tail Semolina Pastry Recipe - Food.com great www.food.com. 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. See more result ›› See also : Pastry …
From therecipes.info


LOBSTER TAIL SEMOLINA PASTRY RECIPE - FOOD.COM | RECIPE ...
Apr 30, 2018 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail.
From in.pinterest.com


FRENCH SFOGLIATELLE RECIPE | FLAKY PASTRY | LOBSTER TAIL ...
The recipe fascinates me because of the filling and the flaky pastry outside.. This leaves you with a warm feeling, do try this, this is another recipe I hav...
From youtube.com


LOBSTER TAIL SEMOLINA PASTRY | FOOD.COM | RECIPE | LOBSTER ...
Aug 20, 2017 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail. Aug 20, 2017 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail. Aug 20, 2017 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that …
From in.pinterest.com


LOBSTER TAIL DESERT AND SIMILAR PRODUCTS AND SERVICES LIST ...
Lobster Tail Semolina Pastry Recipe - Food.com new www.food.com. 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.
From listalternatives.com


LOBSTER TAIL SEMOLINA PASTRY RECIPES
Lobster Tail Semolina Pastry Recipes SFOGLIATELLE RICCE. I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that …
From tfrecipes.com


LOBSTER TAIL SEMOLINA PASTRY | FOOD.COM | RECIPE | LOBSTER ...
Jun 10, 2018 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail. Jun 10, 2018 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to review …
From pinterest.nz


LOBSTER TAIL SEMOLINA PASTRY RECIPE - FOOD NEWS
Lobster Tail Semolina Pastry Recipe. Sfogliatella frolla has the same filling, but it is round-shaped and made with shortcrust pastry. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. It is a very popular dessert in the United States, with their version typically being much larger than the original. Apr 30, 2018 - Adopted …
From foodnewsnews.com


LOBSTER TAIL PASTRY RECIPES WITH INGREDIENTS,NUTRITIONS ...
2019-08-13 · Day 1: Mix dough for lobster tail pastry shell and refrigerate overnight. Day 2: Process the dough into very thin sheets using the pasta machine and roll carefully …. Add dry ingredients of the dough to the bowl of a standing mixer and mix well. Add the water and mix until the dough forms.
From tfrecipes.com


LOBSTER TAIL SEMOLINA PASTRY RECIPE - FOOD.COM | RECIPE ...
Feb 24, 2012 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail. Feb 24, 2012 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


LOBSTER TAIL SEMOLINA PASTRY RECIPE - FOOD.COM
Apr 30, 2018 - Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail.
From pinterest.nz


RECIPE FOR LOBSTER TAIL PASTRY - ALL INFORMATION ABOUT ...
Discover detailed information for Recipe For Lobster Tail Pastry available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Recipe For Lobster Tail Pastry .
From therecipes.info


Related Search