Text 14478, 88 rader
Skriven 2007-04-22 13:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LYNN SACERDOTE
Ärende: Re: Another New York Trip
=================================
-=> Quoting Lynn Sacerdote to All <=-

 LS> Little Italy [...]  Cafe Palermo....
 LS> Lobster: Crispy, flaky shell
 LS> packed full of custard filling that was
 LS> slightly lemony in flavor.

I hadn't heard of those before so I did a little digging:

There's a nice picture and a bit of history at
http://www.mikespastry.com/lobster.html


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sfogllatella (Lobster Tail) Italian Pastry
Categories: Italian, Desserts, Pastry, Filling
  Servings: 12

           PASTRY:
      2 c  all purpose flour
      1 c  semolina flour
      2 TB sugar
    1/8 ts salt
    3/4 c  butter
    1/2 c  water
    1/2 c  lard or better, melted
           FILLING:
      1 c  milk
    1/4 c  semolina flour
      1 c  ricotta cheese
      1 lg egg, beaten
    1/4 c  sugar
      1 TB either
           candied orange peel
           lemon zest
           candied fruit of choice
      1 pn cinnamon
           confectioners sugar
           parchment paper, optional

Combine flours, sugar, and salt in a large bowl. Mix well. Add
butter, cutting it into the dough until blended. Slowly add water.
Knead until firm. Form into a ball, cover, and refrigerate for 2
hours.

Filling: Place a saucepan over medium heat. Add milk. Bring to a
boil and slowly add semolina flour. Stir constantly so as to avoid
lumps. Simmer three to four minutes, remove from the heat, pour into
a bowl and allow to cool.

After five minutes add ricotta (which has been passed through a
sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well.
Set aside.

Remove dough from refrigerator. Divided it into two equal parts.
Place on a dusted pastry board and roll with a rolling pin into an
18 inch square. It will become very, very, thin.

Brush the thin pastry with butter. Begin at one end and roll it like
a jelly roll. Cut the roll into a number of 3-4 inch pieces. Pick up
one piece of the dough in your hand. Press your thumb in the center
of the pastry and push it down to form a hole like a cup.

Fill the cup with 2 tablespoons of filling. Fold the cup until the
open edges touch. Gently press the edges together to seal the
pastry. Set it in front of you. Gently pull out the sides of the
front to form a shell. Brush the top with beaten egg yolk.

Repeat above until all pastry and filling are used. Preheat over to
425 degrees. Line two cookie sheets with parchment paper. Place the
shells on the paper and bake for 15 minutes or until brown. Let the
pastry cool on the cookie sheet for five minutes. It will harden a
bit. Then place on a rack. When ready to serve and completely cool,
sprinkle with confectioners sugar.

Source: Immigrant's Kitchen Italian by Cassandra Vivian

MMMMM-------------------------------------------------

Cheers

YK Jim


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