Description
Aragostine Sfogliatelle.
We make the Aragostina (or d’Aragosta), which is also known as the Sfogliatella lobster tail.
It is a variant of the classic, traditional sfogliatella.
Our recipe consists of only the best ingredients.
What are Aragostine Sfogliatelle?
We make a lobster-shaped filo pastry and bake it with choux pastry inside before filling it with vanilla Chantilly cream.
We dust it with icing sugar and then finish with a dollop of cream and a slice of strawberry/fruit on top.
The Aragostina is a flaky, crispy, crunchy pastry.
Bakers often fill the Sfogliatella lobster tail with other creams such as chocolate cream and pistachio cream.
This Aragostina we sell on this page is filled with vanilla chantilly cream. Please call us if you would like other fillings.
Aragostine sfogliatelle are native to the Campania region and are staple of Neapolitan cuisine.
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We also make the original, classic Sfogliatella. You can buy this product on this website by clicking on the link above.
The meaning of Sfogliatella
Sfogliatella translated into English means ‘small, thin leaf/layer’. This is in reference to the texture of the pastry, which is comparable to stacked leaves.
Our sfogliatelle are available in two sizes; small and large.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Please store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
