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Aragostine
Dolcefinessa

Aragostine

📍 Naples, Italy

Many-layered, crisp puff pastry shaped like a shell and filled with a velvety cream.

Neapolitan “lobster tails” — shatteringly flaky, cream-filled.

The ritual

Aragostine

  1. 1

    Roll it thin

    Dough is rolled into a long, gossamer-thin sheet.

  2. 2

    Coil & shape

    Rolled up and shaped into a pointed shell.

  3. 3

    Bake to flake

    It bakes until it bursts into crisp, fanned layers.

  4. 4

    Fill with cream

    Piped full of chantilly or zabaione cream.

A journey through time

Aragostine

  1. ✦

    Naples roots

    Born near Naples from the sfogliatella pastry tradition.

  2. 🦞

    A lobster’s tail

    The “coda d’aragosta” is a richer, cream-filled cousin.

  3. ↗

    Bakery showpiece

    It spread through Italian pastry shops as a showpiece.

  4. ∞

    A flaky celebrity

    Loved for its dramatic, crackling layers.

Good to know

Why “lobster tail”?

Its curved, ridged layers look just like a lobster’s tail.

Countless layers

A single pastry can have dozens of paper-thin layers.

Cream-filled

Filled with chantilly, custard or zabaione.

Sfogliatella’s cousin

A close relative of the famous Neapolitan sfogliatella.

Types

Aragostine

Zabajone
Zabajone
Cytrynowy
Cytrynowy
Gianduja
Gianduja
Pistacjowy
Pistacjowy
Solony karmel
Solony karmel
Biały krem
Biały krem
Where it comes from

Aragostine — Naples, Italy

Aragostine (Neapolitan "lobster tails") are many-layered puff pastries rolled into their signature shell shape, originating in Naples and the Campania region.

See also

Dolcefinessa

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