Lobster Tail Semolina Pastry
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Pastry
- 2 cups all-purpose flour
- 1 cup semolina flour
- 2 tablespoons sugar
- 1⁄8 teaspoon salt
- 3⁄4 cup butter
- 1⁄2 cup water
- 1⁄2 cup margarine
-
Filling
- 1 cup skim milk
- 1⁄4 cup semolina flour
- 1 cup ricotta cheese
- 1 large egg, beaten
- 1⁄4 cup sugar
- 1 tablespoon lemon, zest of
- 1⁄4 teaspoon cinnamon
directions
- 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.
- 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 inches 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.
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Reviews
-
They were not what I was looking for. I was expecting the shell to be crispy and crunchy and the filling to be like the inside of a cream puff (because this is what I had seen on tv) but instead they were like a sweet scone or biscuit. The filling was not creamy more like a dough.I think these would be perfect for breakfast with a little jam on top. I still liked them but they weren't what I was looking for.
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I really enjoyed making this recipe. It was easy and fun. I would recommend that when you make this recipe you half the recipe for the filling or quater it. I had a lot of filling left over that i am freezing until I make more dough. I added a lot more sugar to the filling because I thought it would not be sweet enough as is. I also replaced the plain skim milk with one and a half cups of whipped cream and one and half cups of skim milk. Other than having too much filling I loved this recipe. I will be making more of these in the future.
Tweaks
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I really enjoyed making this recipe. It was easy and fun. I would recommend that when you make this recipe you half the recipe for the filling or quater it. I had a lot of filling left over that i am freezing until I make more dough. I added a lot more sugar to the filling because I thought it would not be sweet enough as is. I also replaced the plain skim milk with one and a half cups of whipped cream and one and half cups of skim milk. Other than having too much filling I loved this recipe. I will be making more of these in the future.
RECIPE SUBMITTED BY
looneytunesfan
United States