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Lobster Tail Pastry Recipe

Lobster Tail Pastry Recipe

Olivia Brooks
Master this Lobster Tail Pastry Recipe with flaky butter layers, creamy vanilla filling, whole milk, eggs, and fresh zest.
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Prep Time 1 minute
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 26 minutes
Course Dessert
Cuisine Italian
Servings 8 pastries
Calories 420 kcal

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook (optional but helpful)
  • Rolling Pin
  • Plastic wrap
  • Bench scraper
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small saucepan (for cream filling)
  • Whisk
  • Piping bag with round tip
  • Sharp knife
  • Cooling rack

Ingredients
  

For the Dough

  • 3 cups 375g all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup 240ml warm water
  • 2 tablespoons unsalted butter softened

For Laminating

  • 1 cup 225g unsalted butter, melted (for brushing between layers)

For the Cream Filling

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ricotta cheese drained well
  • Zest of 1 orange
  • Pinch of salt

For Finishing

  • Powdered sugar for dusting

Instructions
 

Step 1: Make the Dough

  • In a large bowl, combine flour, salt, and sugar. Slowly add warm water while mixing. Add the softened butter and knead until a smooth, elastic dough forms. This will take about 8–10 minutes by hand or 5–6 minutes in a mixer.
  • The dough should feel soft but not sticky. If it sticks to your fingers, sprinkle in a little more flour.
  • Wrap tightly in plastic wrap and let it rest for 30 minutes at room temperature.

Step 2: Prepare the Cream Filling

  • In a saucepan, heat the milk until just warm—not boiling.
  • In a separate bowl, whisk sugar, egg yolks, cornstarch, and salt until pale and smooth. Slowly pour the warm milk into the egg mixture while whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and glossy. Remove from heat and stir in vanilla.
  • Let it cool completely. Once cool, fold in ricotta and orange zest. The filling should be creamy, lightly citrusy, and smooth with a gentle richness.
  • Cover and refrigerate.

Step 3: Roll the Dough Thin

  • Now comes the fun part. Divide the rested dough into two pieces.
  • Roll one piece as thin as you possibly can. I mean really thin—almost see-through. You should almost be able to read a recipe through it. This thinness is what creates those delicate layers.
  • Brush the entire surface generously with melted butter.
  • Starting from one end, roll the dough tightly into a log, like a jelly roll. Wrap tightly in plastic wrap and chill for at least 2 hours. Repeat with the second piece.

Step 4: Shape the Pastries

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Take one chilled dough log and slice into 1-inch thick rounds. Each slice will show beautiful spiral layers.
  • Gently press each piece with your thumbs to create a hollow cone shape. Be careful not to tear the layers. This takes patience.

Step 5: Fill and Bake

  • Pipe the chilled cream filling into each shell. Do not overfill—leave a little space for expansion.
  • Place on the prepared baking sheet and bake for 25–30 minutes, or until deeply golden brown and crisp.
  • Cool completely on a rack.
  • Dust with powdered sugar before serving.
  • And there it is. Your Lobster Tail Pastry Recipe masterpiece.
Keyword Lobster Tail Pastry Recipe