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Lobster Tail Pastry

Savor the Flavors of Lobster Tail Pastry

Lobster tail pastry, a beloved Italian delicacy, combines flaky layers of dough with a rich, creamy filling. Named for its lobster tail shape, this pastry is a delightful dessert that brings together tradition, craftsmanship, and flavor in every bite.
5 from 1 vote
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine Italian, Mediterranean
Servings 12 pastries
Calories 200 kcal

Equipment

  • - Mixing bowls
  • - Pastry brush
  • Rolling Pin
  • - Piping bag
  • - Baking sheets
  • - Oven thermometer

Ingredients
  

  • *Pastry Dough Components:*
  • - 4 cups 500 grams high-quality bread flour
  • - 7 ounces 200 ml water
  • - 1 tablespoon honey
  • - 1 teaspoon salt
  • - 6 ounces 180 grams lard
  • *Cream Filling Ingredients:*
  • - 1 ½ cups 375 grams whole milk ricotta
  • - ¾ cup 150 grams granulated white sugar
  • - 1 large egg yolk
  • - 2 teaspoons pure vanilla extract
  • - ½ teaspoon ground cinnamon
  • *Optional Garnishes and Toppings:*
  • - Candied orange peel
  • - Lemon zest
  • - Powdered sugar
  • - Chocolate drizzle

Instructions
 

  • **Prepare the Dough**
  • - Combine flour, sugar, water, and salt in a large mixing bowl.
  • - Gradually incorporate the lard, kneading until a smooth dough forms.
  • - Chill dough for 4–6 hours to allow gluten to relax and make rolling easier.
  • **Roll and Shape the Dough**
  • - Roll dough paper-thin on a floured surface.
  • - Slice into 14–18 pieces.
  • - Form each piece into a cone shape, resembling a lobster tail.
  • **Bake the Pastry**
  • - Preheat oven to 450°F (230°C).
  • - Place pastries on a baking sheet and bake for 15 minutes for a crisp initial layer.
  • - Reduce temperature to 350°F (175°C) and bake for an additional 20 minutes, until golden brown.
  • **Prepare the Cream Filling**
  • - In a bowl, combine ricotta, sugar, egg yolk, vanilla, and cinnamon.
  • - Mix until smooth and creamy.
  • - Refrigerate the filling for 30 minutes to help it set.
  • **Assemble the Pastries**
  • - Once baked pastries have cooled slightly, carefully pipe the ricotta filling into each shell.
  • - Garnish with candied orange peel, lemon zest, or a dusting of powdered sugar.
  • **Serve and Enjoy**
  • - Serve pastries slightly cool for a perfect crisp texture.
  • - Pair with espresso, cappuccino, or a glass of Vin Santo for an authentic Italian experience.