I’ll show you how to create these stunning Italian pastries, called lobster tails – crispy, golden shells that resemble edible origami, filled with silky ricotta and candied fruit. The buttery dough gets rolled paper-thin, then shaped into delicate shells that’ll make your dessert table look absolutely elegant. Don’t worry if they’re wonky; imperfections won’t hurt the incredible taste, and the whole process is surprisingly forgiving and fun to master.
Why You Will Love Sogliatelle Lobster Tails
While you might think lobster tails belong exclusively on fancy dinner plates, these delightful Italian pastries will revolutionize your approach to midday and evening meals. I love how their crispy, golden shells cradle that creamy ricotta filling—it’s like getting a warm hug from your nonna. They’re substantial enough to satisfy lunch cravings yet elegant enough for dinner guests. The candied fruit adds surprising bursts of sweetness, while the semolina creates that perfect tender texture. Trust me, once you bite into these flaky beauties, you’ll understand why they’ve been stealing hearts (and stomachs) for generations across Italy.
Recipe for Divine Lobster Tails
These delicate pastries that look like lobster tails are one of those recipes that’ll make you feel like a pastry chef, even if you’re winging it in your home kitchen. The entire process takes approximately 4 hours, from start to finish, including the vital 2-hour chill time for the dough, as well as about 15 minutes of actual baking. What makes these special is that paper-thin pastry wrapped around a creamy ricotta filling – it’s like edible origami that actually tastes amazing.
The magic happens when you roll that buttery dough so thin you can practically see through it, then transform it into these cute shell shapes that really do look like tiny lobster tails. Don’t worry if your first few look more like wonky dumplings than elegant pastries. The semolina-ricotta filling is forgiving, and honestly, even the ugly ones taste incredible. Like many traditional dishes, these pastries benefit from the same pressing technique used in Asian cooking to remove excess moisture from ingredients and achieve the perfect texture.
Sogliatelle Lobster Tails
Ingredients
Equipment
Method
- In a large bowl, combine the all-purpose flour, semolina flour, sugar, and salt. Mix well before adding the cold butter. Cut the butter into the flour mixture until it resembles coarse crumbs.
- Slowly add the cold water while mixing. Knead the mixture until it becomes firm. Form it into a ball, cover it, and let it chill in the refrigerator for 2 hours.
- While the dough chills, heat the milk in a saucepan over medium heat until it boils. Gradually whisk in the semolina flour, stirring constantly to avoid lumps. Simmer for 3-4 minutes, then remove from heat and let cool for 5 minutes. Fold in the sieved ricotta, egg, sugar, and candied fruit, beating until smooth.
- Remove the chilled dough from the refrigerator and divide it into two equal parts. On a dusted pastry board, roll each part into an 18-inch square, very thin. Brush with melted butter, roll like a jelly roll, and cut into 3-4 inch pieces. Press your thumb into the center of each piece to form a cup, fill with 2 tablespoons of the ricotta mixture, fold and seal the edges.
- Preheat the oven to 425°F (220°C). Line cookie sheets with parchment paper and place the shaped pastries on the sheets. Brush the tops with beaten egg yolk. Bake for 15 minutes or until golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Dust with confectioners sugar before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- All-purpose flour (amount not specified)
- Semolina flour (amount not specified)
- Sugar (amount not specified)
- Salt (amount not specified)
- Butter (amount not specified)
- Water (amount not specified)
- Milk (amount not specified)
- Ricotta cheese (amount not specified)
- 1 egg
- Candied fruit (amount not specified)
- 1 egg yolk (for brushing)
- Confectioner’s sugar (for dusting)
Equipment/Tools
- Large bowl
- Saucepan
- Sieve
- Rolling pin
- Pastry board
- Cookie sheets
- Parchment paper
- Cooling rack
Instructions
Start by combining the flours, sugar, and salt in a large bowl, mixing everything well before adding the butter and cutting it into the dough until it’s properly blended. Slowly add the water and knead the mixture until it becomes firm, then form it into a ball, cover it, and let it chill in the refrigerator for 2 hours – this resting time is vital for workable dough.
While the dough chills, place a saucepan over medium heat and add the milk, bringing it to a boil before slowly adding the semolina flour while stirring constantly to avoid those annoying lumps that nobody wants.
Simmer this mixture for three to four minutes, then remove it from the heat, pour it into a bowl, and let it cool for about five minutes before adding the ricotta (which you’ve passed through a sieve for smoothness), egg, sugar, and candied fruit, beating everything well and setting it aside.
Remove your chilled dough from the refrigerator and divide it into two equal parts, placing each on a dusted pastry board. Roll each part with a rolling pin into an 18-inch square – we’re talking very, very thin here, almost translucent. Brush this thin pastry with butter, then begin at one end and roll it like a jelly roll before cutting the roll into pieces approximately 3-4 inches long. Pick up one piece of dough, press your thumb into the center, and push down to form a cup-like hole. Fill it with 2 tablespoons of the ricotta mixture, then fold the cup until the open edges touch and gently press them together to seal. Set each pastry in front of you and gently pull out the sides to form the distinctive shell shape, brushing the top with beaten egg yolk and repeating this process until all the pastry and filling are used.
Preheat your oven to 425 degrees. Line two cookie sheets with parchment paper and place the shells on the paper. Bake for 15 minutes, or until they turn golden brown.
Let the pastries cool on the cookie sheet for five minutes to harden slightly before transferring them to a rack. When they’re completely cool and ready to serve, sprinkle with confectioners’ sugar for that final bakery-perfect touch.
Nutrition Information
- High in carbohydrates from flour and sugar
- Contains dairy from ricotta, milk, and butter
- Provides protein from ricotta and eggs
- Contains gluten from wheat flour
- Moderate calorie content due to butter and sugar
Tips
The key to success with these pastries is rolling the dough thin enough – think pasta sheet thin, not pizza dough thick. If your dough keeps springing back while rolling, let it rest for another 10 minutes and try again. You can substitute the candied fruit with chocolate chips or chopped nuts if that’s more your style, and don’t stress too much about making perfect shell shapes – even wonky ones taste fantastic. The egg yolk wash is what gives these their gorgeous golden color, so don’t skip that step, and make sure they’re completely cool before dusting with powdered sugar or it’ll just melt into a gooey mess.
Cooking Steps
I’ll walk you through creating these delightful Italian pastries that cleverly mimic their seafood namesakes. We’ll start by mixing our dry ingredients and working in butter before letting the dough chill, then prepare a creamy semolina-ricotta filling that’s the heart of each shell. The real magic happens when we roll the dough paper-thin and shape it into those characteristic lobster tail curves—trust me, your patience with the technique will pay off in spades.
Step 1. Mix Dry Ingredients Together
Grab your largest mixing bowl and let’s create the foundation for these delightfully deceptive pastries that look like seafood but taste like heaven. I’m combining the flours, sugar, and salt first—think of it as building the skeleton of our sweet illusion. Give everything a thorough whisking to ensure even distribution; nobody wants pockets of saltiness to surprise their taste buds later. This dry mixture serves as the canvas for our buttery masterpiece, so take your time with this step. A good mix now means perfectly tender pastry later. Trust me, your future self will thank you for this attention to detail.
Step 2. Add Butter and Water
Now comes the moment where our dry foundation transforms into workable dough—it’s like watching flour become magic. I add cold butter pieces, cutting them into the flour mixture with a pastry cutter or two knives. You’ll know you’re done when the mixture resembles coarse crumbs—think breadcrumb texture, not powder. Next, the water is added slowly while stirring. Don’t dump it all at once, or you’ll create a sticky mess. The dough should come together without being wet or crumbly. Once it forms, I knead until firm, creating the perfect canvas for our lobster tail pastries.
Step 3. Refrigerate Dough Ball for Two Hours
One essential step separates us from pastry perfection—patience. After forming your dough into a ball, I’ll cover it and tuck it into the refrigerator for precisely two hours. This chilling period isn’t just downtime—it’s when magic happens. The butter firms up, making the dough easier to roll without tearing. The gluten relaxes, preventing the formation of tough, chewy pastry shells. Think of it as giving your dough a spa treatment. While you wait, prep your ricotta filling or clean up. Trust me, skipping this step leads to frustration and torn pastry. Good things come to those who wait.
Step 4. Make Semolina Ricotta Filling
While your dough chills out in the refrigerator, let’s whip up the star of the show—that creamy, dreamy semolina ricotta filling that’ll make your lobster tails sing. I’ll heat milk in a saucepan over medium heat until it bubbles, then slowly whisk in semolina flour, stirring constantly to prevent lumps from crashing the party. After simmering for three to four minutes, I’ll pour this mixture into a bowl and let it cool for five minutes. Then I’ll fold in sieved ricotta, egg, sugar, and candied fruit, beating everything until silky smooth. Pure magic!
Step 4. Roll and Shape Shells
After your dough has chilled to perfection, I’ll retrieve it from the refrigerator and divide it into two equal portions—think of this as the great pastry split that’ll double your lobster tail army. On my dusted pastry board, I’ll roll each piece into an impossibly thin 18-inch square. Here’s where things get interesting: I’ll brush it with butter, then roll it jelly-roll style. After cutting into 3-4 inch pieces, I’ll press my thumb into each piece’s center, creating a cup. Two tablespoons of filling go in, then I’ll fold and seal the edges, pulling the front into that signature shell shape.
Helpful Tips
Several key techniques can make the difference between soggy disappointments and crispy, golden lobster tails that will have your guests asking for the recipe. First, I always chill my dough thoroughly—impatient pastry leads to tears (literally and figuratively). When rolling, dust generously with flour; this dough’s thinner than your patience on Monday morning. Don’t overfill the shells, or they will burst like gossip at a family dinner. Seal edges firmly but gently—think loving embrace, not wrestling match. Finally, brush with egg yolk for that gorgeous golden finish that will make your lobster tails look professionally crafted.
Lobster Tails Pairings
These delicate pastry shells deserve companions that won’t overshadow their crispy elegance, and I’ve discovered that the sweet ricotta filling practically begs for a robust espresso or a glass of dessert wine like Moscato d’Asti. The bubbles in Prosecco create a delightful contrast against the pastry’s richness, while a late-harvest Riesling amplifies the candied fruit notes beautifully. For non-alcoholic options, I’m partial to a strong cappuccino or even chai tea—the warming spices complement the sweet filling surprisingly well. Fresh berries on the side add color and a tart counterpoint, making each bite even more satisfying.
Summing it up
Whether you’re serving them with a crisp Prosecco or simply dusting them with powdered sugar for an afternoon treat, lobster tails represent everything I love about Italian pastry-making—they’re surprisingly approachable for home bakers yet impressive enough to make guests think you’ve been secretly attending culinary school. Sure, the dough rolling takes patience, and yes, you’ll probably create a few wonky shells before mastering the technique. But that’s half the fun! These delicate pastries reward your effort with crispy layers and creamy ricotta filling that’ll have everyone asking for your “secret recipe.”
