How To Make Lobster Tail Pastry Filling

For the filling combine salt sugar and milk in a saucepan. Keep the mixture in low heat then put it into a bowl. Fill center with filling.

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Pick up one piece of the dough in your hand.

How to make lobster tail pastry filling. Fill each pastry cone with 1 2 tablespoons of the filling. Preheat oven to 375 f. Gently press to seal.

Bring out the pastry roll and cut them into 1 cm thick pieces. Form each piece into a cone. Fill the cup with 2 tablespoons of filling.

Cut the roll into a number of 3 4 inch pieces. Take the dough and insert the filling. Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock.

Place the sfogliatelle 1 inch apart on the baking sheets. The dough will be very firm. Boil them and add semolina flour then whisk to thicken.

Add dry ingredients of the dough to the bowl of a standing mixer and mix well. Press the open edges together to seal the pastry. Use your fingers greased with lard or butter to make an impression on the center to create a cone shape.

Add the water and mix until the dough forms. Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fold the cone until the open edges touch.