Homemade Sfogliatella - So many layers!! Lobster tail pastry. 

This has to be the most detailed Sfogliatella pastry tutorial on youtube!! Well done!!

Hi guys, Ben here! Thanks for all the feedback and comments🙂 There will be more croissant and laminated pastry related video coming soon. Including a series of detailed theories on the croissant dough, the butter, the proofing, and temperature..etc. I'm back to work now so the upload time would be very random now. However, I do check comments every day and I try to answer all your questions as fast as possible, so feel free to ask any questions! Thanks again for all your supports! Keep claim and bake on!😁

After watching your video, I think I might be able to actually attempt this. You always take the most challenging bakes and make them approachable. Thank you so very much!

What an absolutely perfect version of Sfogliatella! You did such a great job of taking a recipe that most professionals consider an absolute nightmare and making a great step by step tutorial that's easy to follow! When I used to make these with my grandmother she never used the pasta machine. She'd stretch it out across her dining room table with a special "sofgliatelle tablecloth" she used to help roll it up with. Kudos to you! The only thing that I would say is I vaguely remember there being a difference between Sfogliatella and lobster tails. The lobster tails usually being filled with a choux paste first to help get better height and length and then being filled with cream instead of that beautiful semolina filling. Thanks again!

Loved it must try

Wow! They look amazing.

Omg these looks amazing. My Dad loved these. I am on Keto, but will try and convert the ingredients. Thank you!

Best video I’ve seen on the web for lobster tails. Thanks so much for a great explanation ❤️

I'm giving these a shot tomorrow. They look awesome

Gorgeous! My absolutely favorite pastry. Really great video! Thank you.

I’ve been so intrigued lately with this pastry and this is the first video I came across that shows the technique along with the recipe to follow. Thanks, Benny, I’ll give it a go! ❤ I needed this confidence boost. 😊

Wow. Gonna' try my best to replicate a big batch of these little beauties as soon as I find a kitchen to bake them in.

Perfect work! 💎💎💎💎💎 Thank you so much!👏👏👏

Ben, I really like your videos. Detailed step by step explanation without any chit-chat. Great music as well ;) Keep posting! Thanks a lot!

Wow this is Amazing 😉

You are an amazing pastry chef.

Simply sensational.

I like this recipe, looks so yummy💕

Amazing !thanks to sharing it..

Bravissimo 👏👏👏👏👏👏👏

Excellent ❤❤

Stunning work xxxx

Impressive

What an achievement! My mouth is watering. Thank you very much.

I'll have to try this. Great job

Made this today. It was soooo good!!

Finally, I can find right dough for my apple strudel. Thank you.

Really great tutorial. I miss the bakeries in NY.

I’m so happy I found a recipe that uses butter. Thank u.

This is AWESOME omg 😩🙌🏽

Perfect ❤

Superb tutorial!

Awesome

Very well done, thanks.

This is commitment man! Good job!

Damn these look and sound absolutely perfect! Whenever I visit Puglia in Italy I visit a local Pasticceria and sfogliatelle are always a must buy. Thank you for this detailed tutorial! I really appreciate the time and effort and if I'm brave enough, I'll try to bake them myself soon 😊 I might try and bake them with crema del salento as filling instead, I believe this is the filling the local bakers use.

WOW! Thank you!

Thank you for sharing 😍👍🏼

Bravo!

Wow! Amazing. Thanks for sharing. One day I'll have the courage to do it😁

Beautiful

Man, if only I had enough hours in my day to do a challenge like this one. How would this ever be a profitable pastry, there is so much work involved!

this helped me correct a lot of mistakes on mine - thanks!

Bravissimo, da l'Italia

Great tutorial..It is the best video..Thanks for sharing..

Very yummy!

Never know this kind od desert before look so good ❤

I learned that they make these in the Philippines and deep fry them. They pinch them shut so the filling doesn't spill out. Wonderful. Thanks.

Wow….. you are an artist, not a baker. Amazing!

Wow!!! I saw this pastry made once, on master chef, in Israel. I thought it was hard to make, now I know its crazy hard!! Wish I had a pasta maker so I could give it a try, I love challenges!! Thanks for this video, well done!!

LovE it

haiii iam from indonesia.. my people here unknow much about spogliatella so i’ve search in the internet how to make it and then i see your video its so helpfull with simple tools and tutorial. i just wanna say thank you so much its so mean alot for me ❤

Thank you! I am now planning on making soon. After freezing the disk pieces for future baking, should I just let the ones I want to bake defrost in refrigerator covered overnight and then let come to room temp before shaping?

Absolutely wonderful 😍 Greetings from Scotland. Have a great day everyone 🌻. I wish I could erase those dislikes for you. It's perfect 👌🏻

Gracias 🙏 Súper me salieron con todo que la Guerra de la máquina de rodillo a sido brutal, pero al final conseguí Tu forma de trabajar me animo a probar Saludos y gracias por compartir 🎉

thats so dope

I like that you showed the failed experiment. SO nice that not everything comes out perfectly!

Binging your videos while my bread dough is proofing and it's making me so hungry 😭😭

02:09 Dude turned the sound on. Excellent recipe btw! 💯

Instant sub

This is fascinating, thank you! I only just heard of sfogliatelle, and came straight to RU-vid to see how it was made, and you did not disappoint! Looks like you need a big kitchen and lots of oven space to do this...I'm wondering how cutting the recipe by 1/3 would work. xD

Not what I expected out of a random "minecraft long play" playlist, but I will watch it

Make sure to chill the semolina mix before adding to cream cheese. :) also we add essence of orange to the water . 😊 thank you so much for this video! I've watched it 100 times

bella

You are an artist. Edit: And I am a subsciber.

I tried both (what I believe is) the original with semolina filling and the choux-chantilly variation and I have to say the original is the winner by far! Way more interesting than the version with whipped cream.

Great job. I also made so was delicious. Unfortunately there is hard work for good results. Thanks for recipe.

Very nicely presented recipe and lovely tips at the end! Are sfogliatella ever made with savory or ground meat filling? Any experience how that would turn out?

This is why you go to an Italian bakery to get your crunchy lobster tails!!

Trying this today, with an almond theme 🥰 💕

This really looks amazing! The effort you put into it is so worth it at the end, it looks super flaky and yummy. What happen when you stretch too much when greasing the dough with butter, after put it on the rolling pin?

I was told to use shortening instead of butter, I’ll have to try both at point 😋

Wow this looks amazing, will you be able to make this if you don't have a pasta maker to make it as thin as you have it?

*R E S P E C T*

Bravo Benny, sembrano davvero originali da Napoli!! (Looks like the original ones from Naples!)

Hi dude, im from Italy Just to say that Sfogliatella and Lobster Tail are different things 😃 Anyway, great result

I subscribed but damn this channel is not for the faint of heart. You need some serious skills here. Gonna take my chance at some though

Wow, and I thought croissants were difficult to make. This one beats that. LOL

Great video, man! Question: Is it possible to do this by hand without pasta machine? I make pasta by hand a lot, and usually I divide the dough up and roll each individual parts out. Will this apply to the Sfogliatella, or is it too much of an arm workout haha?

Hi Benny , I was wonder if this is possible to make without using the dough sheeter . Can I roll them out by hand .

Thank you for this! Been wanting to try and make these for so long. If I wanted a smaller batch, can I half the recipes listed? And is honey a good sub for golden syrup? TIA! 😊🙏🏻

Thank you for the video! I was wondering, what type of pasta maker do you use? Or how can I know when buying a pasta maker if it will be thin enough?

a pro bakery with a a beautifully detailed video but i 🤔 its so near to paratha the dough i mean definitely im gone try it

that looks so gorgeous!! I wish I could make like that! but Im afraid to try them :(

Came here because I wanted to find out what a “shweeadell” was, per Christopher Moltisanti. And this _does not_ disappoint! 🥐😋

Do I use semolina or semolina flour? Like the fine one or the coarser grind?

Thank you for providing this very clear tutorial and list of ingredients. I can't wait to give it a try! Question: Can the prepared log be frozen, or better yet can the portioned disks be frozen for future baking?

Now this is a worthy challenge! Finally found an excuse to buy a pasta machine. Question :how much butter do you need for the recipe?

Dunno about frying in oil. The secret of the flaky pastry is the fat layer keeping the flakes separate. This layer will dissolve as soon as you dump the pastry in the hot oil. You'd have to find a way to connect the flakes at one end and keep them separate at the other.

Are these dry? The seem like there dry. Is there a way to make them so there not so dry?

What a fantastic video, super helpful, thanks so much! Just wondering what the estimated yield is (as I’ll definitely be doubling or tripling it! 😂😍) Thanks!

Came out amazing! A question, first time I hear about this golden syrup, can I substitute it with smth, honey? Also, is it possible to substitute semolina with corn flour? Thanks a lot.

Hi! Thanks for a great recipe and video. I made the Sfogliatella, its turned out very tasty and flaky but also flat. What do you think is the reason?

What kind of butter you used for the spreading on the dough.

hello what can i use instead of maple syrup? how many hours can the dough stay in the fridge? Thank you

Another question:why do you not seal the pastry after filling?

Cool. Can I know what type of bread flour and percentage?

Thanks for the detailed video. The practice results are paratha 😉

Good day, could you tell me the number of your final dough thickness on your pasta machine? I ask that because I have 9 thicknesses on my machine and somehow I think 9th is way too thick.

My roll keeps on sticking to the table surface. How do I prevent it from happening? Amazing recipe btw. Thank you