LOBSTER TAIL SEMOLINA PASTRY

Steps:

• Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water.
• Knead until firm.
• Form into a ball, cover, and refrigerate for 2 hours.
• Place a saucepan over medium heat. Add milk.
• Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps.
• Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.
• After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
• Remove dough from refrigerator. Divided it into two equal parts.
• Place on a dusted pastry board and roll with a rolling pin into an 18 inch square.
• It will become very, very, thin. Brush the thin pastry with butter.
• Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces.
• Pick up one piece of the dough in your hand.
• Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry.
• Set it inches front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk. Repeat above until all pastry and filling are used.
• Preheat over to 425 degrees.
• Line two cookie sheets with parchment paper.
• Place the shells on the paper and bake for 15 minutes or until brown.
• Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack.
• When ready to serve and completely cool, sprinkle with confectioners sugar.