Tuesday Crustie: La Sfogliatella

If you’re looking for a holiday treat, maybe you’ll be lucky enough to live someplace that makes these:

The powdered sugar may alert you to this not being an actual lobster tail. This is a pastry called La Sfogliatella, or lobster tail that bears a not bad resemblance to its namesake. It’s been renamed from La Santarosa, which I learned at this delightful pastry history page.

Hat tip to Mary Mangan. Picture from here.