LOBSTER TAILS NEAPOLITAN SFOGLIATELLE, original recipe typical sweet of Neapolitan cuisine with step-by-step photos, filled with diplomatic cream.

And here we are! I’ve made the lobster tails 3 times in a week, what to say, they are a true delight!

The sisters of the classic Neapolitan sfogliatelle, filled with cream and decorated with black cherries.

The lobster tails have the same basic process as the typical sfogliatelle but differ in 2 details, namely, after preparing the puff pastry they are filled with choux pastry and the filling is different.

The choux pastry puffs up during baking creating a sort of air chamber, a hump that resembles the typical shape of the crustacean’s tail.

Then obviously filled with cream unlike the sfogliatelle which are filled with semolina and ricotta.

A very particular sweet with a somewhat long preparation but it is not difficult, I used the robot only for the puff pastry then did everything by hand, the basic dough is prepared in 5 minutes.

It is worked until it becomes smooth and here, if you work by hand, you need a little patience and strength because it is very hard but you can proceed with a mixer.

Anyway, they kept me busy for about a week because I made them 3 times and I must say they always disappeared.

They melt in the mouth, I adore them and I’ve tasted the store-bought ones only once, I prefer my homemade ones.

Everyone is crazy about the lobster tails, I still have a piece in the fridge to cut and shape the shells, you can also prepare them in advance and freeze, maybe for Christmas you can present them on the table.

I’ve made the Neapolitan sfogliatelle more than once and I must say I enjoy it, the only downside for me is that I worked at night to have more tranquility.

These sweets are generally filled with custard I made a nice diplomatic cream and then there is the classic black cherry to decorate, but if you don’t like creams you can always fill them with nutella.

Follow me in the kitchen today we have the lobster tails Neapolitan sfogliatelle!

Difficulty: Difficult
Cost: Medium
Rest time: 14 Hours 30 Minutes
Preparation time: 3 Hours 30 Minutes
Portions: 15
Cooking methods: Oven
Cuisine: Italian

392.03 Kcal

calories per serving

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Energy 392.03 (Kcal)
Carbohydrates 26.65 (g) of which sugars 2.40 (g)
Proteins 5.56 (g)
Fat 29.74 (g) of which saturated 11.52 (g)of which unsaturated 16.25 (g)
Fibers 0.76 (g)
Sodium 111.99 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 cups all-purpose flour
1 teaspoon honey (you can increase the quantity to 1 tablespoon)
0.85 cups water
1 pinch salt
500 g lard
0.53 cups water
1 cup all-purpose flour
3 eggs
1 pinch salt
0.53 oz extra virgin olive oil (or 1.8 oz of butter)
1 cup custard (or diplomatic cream)

Preparation

Pour the flour into a bowl, add a pinch of salt and the water, work the mixture with your fingers or mixing without kneading.
Pour the mixture onto the surface and let it rest for 30 minutes then take it back, form a sort of ball without working it, wrap in cling film and put in the fridge for 2 hours.
After the time, take the dough, pour it onto the surface and work it for about 20 minutes by hand, until it becomes smooth, you can use a mixer with the leaf if you prefer.
Flatten the dough a bit and divide it into 3-4 or 5 pieces.
Pass each piece through the pasta machine, start at position 3 or 4 then go to 5-7 until the last notch 9.
You will get a very thin sheet, as you prepare them, place them on the back of a chair with a cloth underneath, they are long sheets if you have space you can lay them on a surface.
At this point, sprinkle a sheet with a little flour and roll it onto a rolling pin, for convenience you can place the rolling pin on two packs of flour.
Gradually add all the sheets, do not roll too tightly while wrapping.
Now unroll the sheet and roll it with plenty of lard (use it on your hands like a cream) and gently widen it as you roll.
Always keep the sheet well moist with the lard, this will help obtain a better result, a crispier, thinner, and more crumbly sheet.
In the end, you will get a roll with little tails on the sides, put the roll in a food bag or cling film and keep in the fridge for 6-12 hours, overnight is fine.
After the time, take the roll from the fridge, remove the little tails and cut it into slices of 0.39 inches.
Moisten the individual slices again with the lard while holding them in your hand to widen them.
Start from the center and gradually widen the slice outwards until it starts to curve downwards by itself forming the shell.
Work until it is well spread, that is, until the sheets, the various turns, are clearly visible, don’t worry if some open up, you can fix it later.
Once all the shells are prepared, about 10-15, place them on a sheet of baking paper, you can refrigerate them while you prepare the filling, especially in summer.
Prepare the choux pastry, heat the water in a saucepan with the salt and the oil or butter, bring it to a boil, pour in the flour at once, work with a spoon until it detaches from the sides.
Remove from the stove, add an egg and mix with the spoon until it is absorbed, then move to the second and finally the third egg.
The mixture must be smooth, you can work everything with a kitchen robot or use a hand blender to eliminate lumps.
Fill a pastry bag with the choux pastry and fill the shells with a good portion, it shouldn’t come out obviously.
Slightly close them without pressing too much and place them on the baking tray lined with paper.
Bake in a preheated oven at 356°F with the fan on for about 25 minutes, during the cooking the choux pastry should swell then remove from the oven and let cool.
For the filling, you can prepare a custard or a diplomatic cream HERE
Fill a pastry bag with a star tip and fill by inserting the tip on top to fill the inside.
Add a cherry and sprinkle with vanilla powdered sugar.
Bon appétit
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