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These are NOT Lobster Tails... These are Sfogliatelle. The filling is baked into the pastry shell. Lobster tails have the cream put in them AFTER the shell is baked. The pastry shell is the same but they filling is done differently.
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.
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.