Lobster Tail Pastry Recipe
Experience in the irresistible charm of Lobster Tail Pastry, a classic Italian dessert boasting flaky layers and a velvety ricotta filling. This exquisite treat brings a taste of Italy's sweet tradition to your plate.
Servings 6
Calories 250kcal
Ingredients
For the Pastry
- 1 cup all-purpose flour
- 1/2 cup cold water
- 1/4 cup unsalted butter
- A pinch of salt
For the Ricotta Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- Zest of one lemon
Instructions
- In a mixing bowl, combine the flour, water, and a pinch of salt. Knead the dough until it becomes smooth and elastic, then divide it into six equal portions.
- Roll out each portion of dough into a thin rectangle, then brush it with melted butter.
- Roll up the rectangle tightly, creating a log. Repeat this process with all six portions of dough.
- Place the logs on a baking sheet and chill in the refrigerator for 30 minutes.
- In the meantime, prepare the ricotta filling. Mix the ricotta, powdered sugar, egg yolk, vanilla extract, and lemon zest until smooth.
- Preheat your oven to 375°F (190°C).
- Take the chilled logs out of the refrigerator and cut them in half horizontally.
- Roll out each piece into a thin, almost transparent sheet. You should be able to see your hand through it.
- Spoon the ricotta filling into a piping bag with a star tip.
- Pipe the filling onto each rolled-out dough sheet and fold them in half.
- Bake for about 30 minutes or until the lobster tail pastries are golden brown and crisp.