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Sweet Pastry
Sfogliatella
at Modern Pastry
Boston, United States of America
Recommended by Larry Bleiberg and 9 other food critics.
modernpastry.com
Recommendations
"At Modern Pastry, which has table service and a downstairs bar, you want the lobster tail. This enormous indulgence is a crunchy pastry horn piped full of Chantilly cream, a combination of whipped and yellow creams with a savory hint of ricotta. Ask for it sprinkled with powdered sugar."
"Sfogliatella are a unique beast. Their crust is flaky and crisp, a bite rewards you with a satisfying crunch giving way to a flavorful dough, deceivingly light in texture. It is thick and rich but beautifully flavored making it rather addictive."
"I love these crispy, lobster shell-shaped pastries. They're filled with three delicious creams. Make sure to get there early because when they run out, they are done for the day!"
"Boston is famous for Italian pastries, but Goldman, a Massachusetts native, is drawn to a lesser-known treat: a sfogliatella, sometimes called a lobster tail. This North End bakery makes it by hand and fills it with whipped and pastry cream. It's like a puff pastry, all in one sheet. It's paper-thin and basted in butter and you want to break off each tiny, super thin leaf."
"Be sure to try their Sfogliatella when available!"
"Flaky crispy pastry stuffed with a nice light cream, pairs well with espresso drinks."
"It was full of a delicious, creamy, with a tad of spice, mixture. It was huge. And super filling. And good in the best kind of way."
"3 Top Pastry Shops in Boston’s Sweet North End: Modern Pastry - The elaborate, custard-filled, flaky lobstertail (sfogliatella) or simple carrot cake are wise decisions."
"Their handmade, crispy shells filled with custardy “lobster tail cream” blow rivals out of the water."
"Known to some Americans (erroneously) as lobster tails, these flaky, incredibly difficult-to-make pastries are filled with orange-flavored ricotta, and Modern does the best version outside of Napoli, the city of their provenance. (Honestly, the version at Modern might actually be better than any in Napoli.)"