A sfogliatella sometimes called a lobster tail in English, is a shell-shaped filled Italian pastry ... in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.
This delicious pastry is one of the most complicated to make at Carlo's Bakery, and this batch is being made especially for a young mother-to-be.
This delicious pastry was originally prepared only for the Italian aristocracy during the Renaissance. It's a challenging recipe that requires a lot of time, some ...
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Adopted from the RecipeZaar account. I havent made these yet. A italian flacky pastry that resembles a lobsters tail.
Nov 27, 2013 ... The recipe warns that the dough is very dry and stiff, and boy, is it ever. ... I made an eggnog-flavoured pastry cream for the lobster tails, which ...
Nov 27, 2013 ... The filling provided for the American Lobster Tail is a diplomat cream ... The pastry dough recipe is from Great Italian Desserts by Nick Malgieri.