Page 299 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. Using a very sharp knife, cut the butter-brushed dough lengthwise
into 4 long, even strips. (See image A.) Starting at one end of a

strip, roll the dough tightly, like a hand-rolled cigarette. Stretch as
you work, but without tearing the dough. (See image B.) Once
you’ve reached the end of the length of the first strip, transfer the
dough roll to the next strip and continue rolling as if the line of
dough hadn’t been broken. Continue rolling the remaining dough
onto the same dough roll until you have one big roll. Trim the rough
edges and cut the roll into 1-inch (2.5-cm) rounds. (See image C.)

4
. Rub your hands with a little butter. Pick up a round of dough and
flatten it slightly with your palm. Using your thumbs, gently stretch

the disk of dough to create a bowl, making sure to keep the strips
of dough attached. (See image D.)
5

. Pipe filling into the lobster tails and pinch the open ends to seal the
pastries.

6
. Place the lobster tails a little bit apart (they won’t spread) on the
prepared baking sheet. Bake them for 15 to 20 minutes, until the
pastry is golden brown and flaky. Allow the sfogliatelle to cool
completely before sprinkling them with confectioners’ sugar.

NOTE

Traditionally, butter is used to brush the dough for these pastries. If
you prefer, use 4 to 8 ounces (115 to 225 g) melted shortening to
finish your strudel dough, instead of butter..