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

[@farmtotable3934]

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

[@Bennysbaked]

Thank you!

[@Aveeda1]

Great instructions! Thank you 😊

[@teggianosalerno5050]

But this isn't Sfogliatella

[@psychedforlife7176]

​@@Bennysbaked what is the Golden Syrup and is there an American equivalent?

[@mydear6788]

Honey

[@pattyfigarola5057]

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!

[@jeraldalcenius8344]

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!

[@Bennysbaked]

Thank you!

[@csillam2658]

Some kind of version of it..Original sfogliatella doesen't have cinnamon and cream cheese but ricotta and Orange peel

[@Bennysbaked]

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!😁

[@serenitylo6663]

That's alot of work for the Lil price people pay for delicate pastry. I won't complain. Looks delicious 😋

[@rashidabadsha1146]

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

[@Bennysbaked]

Hope you enjoy

[@inescardillo8829]

Me too. I was thinking of using only butter, but noticed most of the recipes use lard. I suppose instead of lard, you could use vegetable shortening if you want. Butter provides a better flavor too.

[@budheyuyun992]

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 ❤

[@Bennysbaked]

Thank you for your support😀 Please don't hesitate to ask me anything about pastry on my instagram!

[@budheyuyun992]

sure ❤

[@marneerinaldi7092]

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!

[@Bennysbaked]

Unless this is the only pastry you sell in your shop, it just wayy too time consuming!!😂

[@13c11a]

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.

[@Bennysbaked]

I will try that! Thanks for letting me know!

[@tasst2674]

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

[@aliviasarkar7174]

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

[@Bennysbaked]

Thank you!

[@mypupiscool]

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. 😊

[@caroltardibuono1777]

Beautifully done!! As a certified chef/baker it is the ONLY thing that intimidates me 🤔but thanks to your video I’m forced and confident enough to give it a try TY

[@TheegLife]

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

[@Phil-ww1dv]

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.

[@gittevogelbein8259]

With the amount of time and energy spent, personally I would jump on a plane to Italy and eat it there.

[@Bennysbaked]

@@gittevogelbein8259 noooo😂 think about how rewarding it would be!

[@mcfinnigan23]

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.

[@Bennysbaked]

Thank you! Man! I always wanted to go there😬

[@Valeria_airelaV]

@mcfinnigan23 You have to eat them in Naples, where they were born.

[@readpostcard]

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

[@thewal688]

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

[@Bennysbaked]

I'm glad to hear that!

[@marcysowers2852]

Really great tutorial. I miss the bakeries in NY.

[@pramanmutikhot4276]

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

[@Bennysbaked]

You're welcome! :)

[@azainkky]

Loved it must try

[@miar2283]

that was an amazing tutorial. thanks so much for sharing!!!! they look wonderful!!! ❤

[@dooric]

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

[@Bennysbaked]

Thanks for the support! I will :)

[@youdeservethis]

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

[@amirarosenfeld3683]

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

[@Bennysbaked]

Dooo it😆!!

[@pipperoooo]

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

[@Bennysbaked]

I'm happy to hear that :) Thank you!

[@alejandrocardenas5256]

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

[@ollaa3050]

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

[@Bennysbaked]

Thank you!

[@CN-wn1dw]

Wow! They look amazing.

[@julian3274]

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.

[@Bennysbaked]

Ikr!

The “whipped cream version” when done properly is one third whipped cream, one third ricotta, one third vanilla pudding.

[@Bennysbaked]

@ sounds yummy?

[@craigenputtock]

You are an amazing pastry chef.

[@Bennysbaked]

Thank you 😌

[@inescardillo8829]

Interesting how you used butter between the layers instead of crisco. Also, you used cream cheese instead of ricotta. I want to try your version. Butter would be better than crisco and give a better flavor. I will need to practice spreading out each round to form a cone too.

[@aryusri1]

Amazing !thanks to sharing it..

[@Bennysbaked]

You're welcome 🙂

[@katieblackmarketmarvel]

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

[@Bennysbaked]

Yummy!!!

[@TuckerSP2011]

Superb tutorial!

[@Bennysbaked]

Thank you!

[@DrBrunoRecipes]

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

[@Bennysbaked]

Thank you!

[@Monicarla67]

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

[@Bennysbaked]

You are welcome!

[@13c11a]

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

[@Bennysbaked]

Thank you!

[@batshevagranot1293]

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!!

[@Bennysbaked]

You can do it!🙂

[@contenti999]

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 🎉

[@Bennysbaked]

Eres muy bienvenido!

[@Antonio-sd5yn]

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

[@matteo1429]

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

[@Bennysbaked]

Thank you! :)

[@b1ankam1k1na]

Made this today. It was soooo good!!

[@Bennysbaked]

I'm happy for you!

[@Joopy707]

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

[@Bennysbaked]

😁

[@delilahboa]

Stunning work xxxx

[@Bennysbaked]

Thank you! Cheers!

[@Thefancyplate]

I like this recipe, looks so yummy💕

[@Bennysbaked]

Thank you! :)

[@christophc8766]

Hi i tried to redo ur Recipe :) I have a Problem, every time i add the egg to the filling, it won’t thicken up as much as the filling in the video. Before i added the egg it seemed like it was the same consistency. Any tips or help? I did everything exactly like in the video, used Mascarpone as Cream cheese. I only did a half portion, so 140 g Water, 65g sugar, 45g semola, then 150g mascarpone and the other things. 2:35 Thankful for any tips and tricks

[@Bennysbaked]

Did you cook the mixture first?

[@HailHailCeltic14]

Simply sensational.

[@Bennysbaked]

Thank you!

[@GokuRunner]

I'll have to try this. Great job

[@Bennysbaked]

Thank you!🙂

[@MissPurplealice]

This is commitment man! Good job!

[@Bennysbaked]

Thank you! :)

[@Lizzbizz15]

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

[@Bennysbaked]

How does youtube know I play minecraft?

[@furballisticfinn6881]

you came from ryanthescion too?

[@katerynasogolova8250]

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

[@pimshaya7209]

Never know this kind od desert before look so good ❤

[@Bennysbaked]

Thank you!

[@betheneytroyer5547]

Impressive

[@jeffr30377]

Very well done, thanks.

[@Bennysbaked]

Thank you!

[@Minyassa]

This is fascinating, thank you! I only just heard of sfogliatelle, and came straight to KZbin 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

[@Bennysbaked]

Hi, thank you! Yes it'll still work but you won't get as many layers as mine that's all🙂

[@Karawoolfe]

Originale recepe calls for ricotta and semolina, but i would like to try this as well, if you make them smaller you can fill them with chocolate pastry cream

[@Bennysbaked]

Great idea!

[@Lisa7arli7]

Wow this is Amazing 😉

[@unitunitglue5143]

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

[@ssingh8509]

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

[@anonyme555]

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

[@beawesome3695]

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?

[@HotelPapa100]

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.

[@nlllamozas]

Beautiful

[@Bennysbaked]

Thank you 😌

[@mariamotoum6893]

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

[@Bennysbaked]

Haha, thank you!

[@hensonlaura]

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

[@Bennysbaked]

☺Thank you!

[@dang-mu493]

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

[@Bennysbaked]

Just try it! Practice makes perfect!🙃😁

[@kookadoo]

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.

[@Bennysbaked]

Yes you can for both😀

[@kookadoo]

@@Bennysbaked thank you very much! Subbed. Sorry to see u are not posting anymore.

[@Bennysbaked]

@@kookadoo Thank you for the support, I have been unwell since last year, going through many treatments, and now recovering from the surgery 🙂 but I have never given up teaching pastry, once I am well enough mentally and physically I will definitely start filming again 💪❤ Thank you guys again!

[@kookadoo]

@@Bennysbaked oh man, that is tough, really sorry to hear that. You would think someone stops posting cos he has better things to do etc. I'm really glad it's going well and wish u a speedy recovery and to be back sharing with us the amazing skills !!! I may try this one on my channel, and give the credits if that is ok. All the best ❤

[@Bennysbaked]

@@kookadoo Cheers mate! I'm still answering questions from my viewers on instagram. Don't hesitate to DM me anything about croissants there!

[@francadecembrotto37]

Bravissimo 👏👏👏👏👏👏👏

[@csillam2658]

Originaly the sfogliatella is with ricotta and orange peel, no cream cheese and cinnamon. This may be some american version?

[@stevenbaeyens2652]

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

[@Bennysbaked]

You can do it! :D

[@aris1956]

Hi here from Italy ! You did not use Ricotta cheese for the filling, as is the case with the original Neapolitan Sfogliatelle in Naples ? I read… Cream cheese ... but not.. Ricotta.

[@mimi321able]

Very yummy!

[@Bennysbaked]

It was!😋

[@orwellianyoutube8978]

aren't you supose to make it in to a cone shape inside out, so the flaky dough comes outside and looks like a lobster tail?

[@tweewin]

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

[@Bennysbaked]

Haha, both require practice!

[@tweewin]

@@Bennysbaked I have made croissants plenty of times and it's definitely much easier than this method for sfogliatella. 😂🤣 Lots of butter here, too! Too bad I don't have a pasta roller, so I will have to put this one on the back burner to-make list.

[@marchhare92]

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?

[@Bennysbaked]

HI, and thank you! Do you mean to stretch the dough too thin?

[@XMattingly]

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

[@Yana-nr2zi]

This cracked me up. I would have spelled it “shfooyadel”😂

[@Vovan9444]

Ooooohhh the sfogliatelle! What’s wrong with you??

[@XMattingly]

@@Vovan9444 Did you grow up in a barn, Chrissy? 😁

[@dillancomtois]

The sfogliatelle in NJ don’t have the semolina filling though! custard or whipped cream fillings are more popular than the cream cheese and semolina filling 😋

[@XMattingly]

@@dillancomtois Never had one myself, or gabagool for that matter. I feel like I’ve been missing out on Italian cuisine. 🙂🇮🇹

[@halalfoodtaster4373]

Thank you for sharing 😍👍🏼

[@Bennysbaked]

You're very welcome!

[@julian3274]

I advise to use a little more water in the dough! Why such a low hydration? I made the recipe and when I was at the final rolling stage with butter it was tearing, especially when streching in width and the edges of the dough were brittle. I had to take the last remaining dough off the rolling pin, and re-roll it in the pasta machine. I wetted the dough a little and laminated it a couple of times and the resulting dough was way better to work with. Like in the video and didnt tear at all. What is the preferred protein percentage of the flour???!!

[@Bennysbaked]

It was 12% flour, if you add more water the dough will be very sticky once you roll it out!

[@julian3274]

@@Bennysbaked thank you so much. Where are you from? And how do you know so much about pastry

[@giuliatarantino2472]

Bravissimo, da l'Italia

[@Steefaniie]

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?

[@Bennysbaked]

All pasta makers should be fine. You stretch the dough with hands in the final stage.

[@lourdessaragiotto5763]

Bravo!

[@Bennysbaked]

♥️🙏

[@Soxruleyanksdrool]

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

[@rkmugen]

I saw one filled with pistachio cream (or is it a pistachio paste?)..... i am intrigued by this. WHY hasn't this become a hit in America, while the croissant is otherwise ubiquitous and enjoys the perceived fame it has?

[@xuanpianocover]

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

[@sears381]

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

[@Bennysbaked]

maybe your dough was too wet?

[@sears381]

@@Bennysbaked not sure, it didn't seem so. However I'll try a less wet version. Thank you for your reply. Very much appreciated :)

[@pakhoy8648]

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?

[@Bennysbaked]

About 200g, depends on how much you grease the pastry, some people use more some less.

[@Ngan.marianguyen]

This is AWESOME omg 😩🙌🏽

[@Bennysbaked]

Thank you!🙂

[@cindyso279]

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! 😊🙏🏻

[@Bennysbaked]

Yes and Honey!

[@cindyso279]

@@Bennysbaked Thank you so much! Looking forward to more videos. 🥰🙏🏻

[@andrelcz3030]

Really nice recipe but ain’t the semolina paste too dry?

[@beverlypeterson291]

Wow😳 Looks incredibly hard but, also intriguiing! I wish you would make talking videos though😩

[@budibausto]

why the golden syrup in the pastry dough? no tsweet enough?

[@Meiko0023]

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

[@Bennysbaked]

Honey, 1-2 days.

[@manabakesbread]

Excellent ❤❤

[@sadoclass]

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.

[@Bennysbaked]

I only have 7!

[@ga2621]

Ciao, va tutto bene? Ho già fatto la sfogliatella 3 volte. Il 3 ho preparato l'impasto nel modo corretto. Ma non posso cuocerlo finché non sarà dorato sopra. Il mio forno non è ventilato. L'impasto rimane per più di 30 minuti e non dora. Sai perché?

[@sodawaterlime]

thats so dope

[@Bennysbaked]

cheers!

[@toshiyukisuzuki7610]

*R E S P E C T*

[@thuyvuong9874]

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?

[@Bennysbaked]

You can roll with a rolling pin, but it's going to take a lot of work!