ST. JOSEPH'S DAY CREAM PUFFS / SFINGI DI SAN GIUSEPPE
This is a traditional Italian pastry made on March 19 in celebration of the feast of St. Joseph. The traditional filling for these cream puffs is sweetened ricotta, however a vanilla or almond flavored pasticciera (pastry) cream may be used instead. This recipe should make at least 16-20 sfingi.....depending on how small or large you make the circles, you may end up with more or less shells. Note: If you can't find Impastata ricotta (aka pastry or cannoli ricotta), regular ricotta will work well if you drain it well (preferably overnight), and then beat it (or use food processor or blender) until very creamy.
Provided by Dee514
Categories Dessert
Time 1h40m
Yield 16-20 Sfingi
Number Of Ingredients 13
Steps:
- For cream puffs: Combing butter, salt and water in a sauce pan.
- Bring mixture to a boil.
- Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
- Remove pan from heat, and let cool a little.
- Add eggs, one at a time, beating well after each addition.
- Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
- Preheat oven to 400°F.
- Line a large sheet (or jelly roll) pan with parchment.
- Attach a# 4 tip (large star tip) to a pastry bag.
- Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
- The dough circles should be about 1 inch thick.
- Leave a 2-inch space between each circle.
- Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
- Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
- When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
- Filling: In a large bowl; cream the drained ricotta well, until very smooth.
- Add flavorings and stir to blend well.
- Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
- Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
- Squeeze the filling on to the bottom half of each puff.
- Place cherries on top of the filling (spaced about 1/2 inch apart).
- Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
- Serve immediately or cover and refrigerate until serving.
- Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
- Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
- The puffs may be made a day ahead, and filled before serving.
- The filling may be made a day ahead of serving and stored (covered) in the refrigerator.
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Childish Empty
[email protected]These cream puffs are calling my name! I'm going to have to make them this weekend.
murshad rajput
[email protected]I can't wait to try making these cream puffs. They look so easy and delicious.
Ahli Mohamat
[email protected]These cream puffs are definitely on my to-bake list. They look so tempting!
Haider Rafiqe
[email protected]I'm not sure how I missed this recipe before. These cream puffs look amazing!
Adinaan Kadiir
[email protected]These cream puffs sound delicious! I'm going to have to give them a try.
Rafiqkhan Rafiqkhan
[email protected]I've been wanting to try making cream puffs for a while now. This recipe looks easy to follow.
Elfe Bubuli
[email protected]These cream puffs look amazing! I'm going to have to try making them for my next party.
Hector Gonzalez
[email protected]I had these cream puffs at a party and they were so good! I can't wait to try making them myself.
mdmahim Miya
[email protected]These cream puffs are delicious! The filling is so creamy and the pastry is so light and fluffy.
Saeeda Tanha
[email protected]I'm not a baker, but these cream puffs were so easy to make. They turned out so well, I'm definitely going to make them again.
Correllus Hall
[email protected]These cream puffs are amazing! I've made them several times and they always turn out perfect.
Raeesh Khan
[email protected]I made these for my family and they loved them! The pastry was so light and fluffy, and the filling was creamy and flavorful.
Roman mayo Roman mayo
[email protected]These cream puffs are the perfect dessert for any occasion. They're easy to make and always a crowd-pleaser.
Gulam Khan
[email protected]I've never made cream puffs before, but these were so easy to follow and turned out amazing! The filling was creamy and the pastry was so light and fluffy. My husband couldn't stop eating them.
Tala Mohamed Tala Mohamed
[email protected]These St. Joseph's Day cream puffs were a hit with my family! They were so easy to make and turned out beautifully. The filling was light and fluffy, and the pastry was crispy and golden brown. I will definitely be making these again next year.