Sweet Lobster Tail Pastry with Citrus Cream
These pastries are shaped to mimic the curved shell of a lobster tail, with crisp, shatteringly thin layers of pastry wrapped around a citrus cream filling made with fresh lemon and orange. The technique draws from Italian sfogliatelle-style pastry work, so the dough requires some patience to stretch and layer. Budget around 2 hours from start to finish.
Equipment
- Oven
- Rolling pin
- Stand mixer or hand mixer
- Baking Sheets
- Pastry brush
- Piping bag
Ingredients
For the Pastry Dough:
- 2 ¼ cups all-purpose flour sifted
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 large egg beaten
- ⅓ cup cold water
For the Citrus Cream:
- 1 cup ricotta cheese fresh
- ½ cup powdered sugar plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon orange zest freshly grated
- 2 tablespoons orange juice freshly squeezed
Instructions
Prepare the Pastry Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Whisk together the egg and water, then gradually add to the flour mixture, stirring until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Citrus Cream:
- In a bowl, mix the ricotta, powdered sugar, vanilla extract, lemon zest, orange zest, and orange juice until smooth. Transfer to a piping bag and refrigerate until needed.
Roll and Shape the Dough:
- Preheat the oven to 400°F (200°C). Roll out the pastry dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 6-inch circles.
- Lightly moisten the edges of each pastry circle. Pipe a line of citrus cream down the center, then fold the pastry over and seal well, crimping the edges with a fork.
- Place pastries on a lined baking sheet and brush the tops with water. Bake in the preheated oven for 20-25 minutes or until golden brown.
Finishing Touch:
- Allow pastries to cool slightly, then dust with powdered sugar before serving.
Notes
Tammy’s Tips:
- For a deeper flavor in the citrus cream, try adding a splash of limoncello to the mixture.
- If ricotta isn't available, mascarpone cheese can be used as a substitute for a richer texture.
- These pastries are best served fresh but can be reheated in a moderate oven for a few minutes before dusting with sugar for a crisp finish.
Nutrition
Calories: 467kcalCarbohydrates: 56gProtein: 11gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 245mgPotassium: 126mgFiber: 1gSugar: 19gVitamin A: 718IUVitamin C: 5mgCalcium: 106mgIron: 3mg
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