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Uploaded on Apr 6, 2009
The making of Sfogliatelle also known as Lobster tails. They are commonly filled with a cream, or fruit. Some are filled with Pate choux and then is filled with filling after its baked. Strudel dough is made similarly to this. My camera does not have a microphone to accommodate for sound but I'll fill in what the Chef is saying. If you would like to have the recipe or see more pictures please email me at firstname.lastname@example.org