SFOGLIATELLE (Lobster Tail) EASY RECIPE Made With Phyllo Dough

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If you’ve never had sfogliatelle then you’re in for a treat! This Italian classic sweet comes from the Napoli region that has multiple buttery layers of dough on the outside that’s crisp and flaky while on the inside has a beautifully warm ricotta filling. It’s also known as a Lobster Tail due to its shape. This is a recipe known for being very elaborate and complicated to make but in my sfogliatelle recipe, I take out the stress and worry as I use store-bought phyllo pastry dough.
Watch the video for special techniques on how to shape the sfogliatelle using phyllo dough with a result that will impress your family and friends. I need to warn you, they’re so delicious that it’s impossible to have just one! Enjoy!

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Ingredients:
Phyllo pastry (1 box 454g or 1lb)
620g or 2 ½ cups of ricotta cheese (15% MF / 75% Moisture) should have a denser texture.
150g or ¾ cup of melted butter
2 heaping tablespoons of powdered sugar
1 egg

Ricotta Filling
620g of Ricotta (dense)
2 heaping tablespoons of powdered sugar
1 egg
(Orange rind or candied orange optional)

Instructions:
1. Break down ricotta cheese with a fork into a large bowl.
2. Add 2 heaping tablespoons of powdered sugar with your ricotta and mix. Adjust sweetness level to your taste.
3. Add 1 egg and mix.
4. Thaw the phyllo dough in the refrigerator overnight. Spread the phyllo dough on your surface work area. Brush melted butter throughout and along the border. Repeat process with four layers and place each layer on top of each other.
5. Divide buttered phyllo pastry into four equal parts using scissors to cut.
6. Take the corner of the four-layer phyllo dough and fold it so that it forms a triangle leaving space along the border. Fold the dough so that it forms a cone shape or pocket for your filling.
7. Fill with your ricotta mixture, fold and pinch the edges closed.
8. Cut strips of phyllo dough approx 1 inch thick lengthwise and wrap around your sfogliatella. The strips should be placed side by side on your sfogliatella.
9. Arrange the stuffed pastries on parchment paper
10. Preheat oven to 375 F (190 C).
11. Brush the tops of the pastries with melted butter, then bake for 15 minutes until puffed and golden.
12. Dust with icing sugar and serve warm.

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