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The Italian pastries known as sfogliatelle are leafy, multilayered pockets filled with ricotta cheese, pastry cream, whipped cream, cannoli cream, or almond paste. A well made fresh one is more delicate than a croissant, crackling and crumbling at first bite. Sfogliatelle are known in New England bakeries as lobster tails because their ridged surface has a vaguely shingled look analogous to the rearmost part of a lobster.