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en.wikipedia.org/wiki/Sfogliatella

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.

allrecipes.com/recipe/235629/sfogliatelle-ricce

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  ...

korenainthekitchen.com/2013/11/27/daring-bakers-flaky-and-shell-shaped

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 ...

www.pinterest.com/explore/lobster-tail-pastry

Find and save ideas about Lobster tail pastry on Pinterest. | See more ideas about Italian pastries, Flaky pastry and Pastries recipes.

www.pinterest.com/pin/132856257727210729

Lobster Tails! Nommy! =D Video Link below; actual recipe link above =D http://tlc. discovery.com/videos/cake-boss-how-to-make-a-lobster-tail-pastry.html ...

www.justapinch.com/recipes/dessert/other-dessert/lobster-tail-pastry.html

Jan 20, 2012 ... 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 ...

www.ask.com/youtube?q=Lobster+Tail+Pastry+Recipe&v=QJi_w0gzy30
Apr 1, 2013 ... Italian dessert recipes: "sfogliatella riccia" - stuffing - Duration: 5:21. ItaliaSquisita Eng 29,386 views · 5:21 · Sfogliatella riccia recipe by Italian ...
www.ask.com/youtube?q=Lobster+Tail+Pastry+Recipe&v=XvEp82dMwpE
Oct 13, 2010 ... ... Buddy explains the art of baking the perfect lobster tail - one of the hardest Italian p. ... I remember going there every week for italian pastries..

crumbsoflove.wordpress.com/2013/11/27/sfogliatelle-an-italian-tail-three-ways

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.