Lobster Tail Pastry
By Angela Pietrantonio mrsjoepie
Living in Mass I have the privilege of taking the T to Boston and every now and then and getting some Lobster Tail's at the Italian bakeries, this one is by far my favorite...........
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
Form into a ball, cover with saran wrap and chill for 2 hours in refrigerator.
Remove from heat and pour into a large bowl and cool.
Place on pastry board (dusted) and roll into an 18 inch square.
Dough will be very thin, brush with butter.
Place on piece in hand, press thumb into middle of pastry and push it down to form a hole like a sugar cone shape. Fill center with filling. Fold the "cone" until the open edges touch. Gently press to seal.
Place dough down onto pastry board and gently pull out the sides of the front to form a shell. Brush the tops with beaten egg yolk. Repeat with other tails until filling is gone.
Line 2 cookie sheets with parchment paper and place the shells on the parchment paper and bake for 15 minutes or until brown.
Let the pastry cool on cookie sheet for 5 minutes, then place on rack.
Serve when cool and sprinkle with powdered sugar.