Best 3 Sfingi Recipes
In the heart of Sicily, a culinary treasure awaits, beckoning food enthusiasts with its irresistible charm. Sfingi, also known as Sicilian doughnuts, are a traditional揚げた生地菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子お菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子菓子
Let's cook with our recipes!
ITALIAN SFINGI (ITALIAN DOUGHNUTS)
These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.
Provided by Kim D.
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Mix flour, sugar, and baking powder.
- Add eggs, water, and vanilla; mix well.
- Drop batter by tablespoons in hot, deep oil.
- If oil is hot enough, sfingi will cook and turn over without help.
- If not, turn with a large spoon to brown on both sides.
- Add as many sfingi that will fit in skillet or deep-fryer.
- Fry until golden brown.
- Drain on paper towels.
- Combine powdered sugar and cinnamon.
- Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
- Delicious served warm!
SFINGI
Sfingi are also called zeppole. You'll never realize you're eating ricotta cheese! These are very good - be sure to eat them while they're warm.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 15
Number Of Ingredients 9
Steps:
- In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
- Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
- Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 16.6 g, Cholesterol 34.2 mg, Fat 14.9 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 148.3 mg, Sugar 8.5 g
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the oil is hot enough before frying the sfingi to prevent them from sticking to the pan.
- Do not overcrowd the pan when frying the sfingi, as this will cause them to stick together and not cook evenly.
- Use a slotted spoon to remove the sfingi from the oil and drain them on paper towels to remove excess oil.
- Serve the sfingi warm or at room temperature, dusted with powdered sugar or cinnamon sugar.
Conclusion:
Sfingi are a delicious and versatile Italian pastry that can be enjoyed for breakfast, dessert, or as a snack. With their crispy exterior and fluffy interior, they are sure to please everyone. Whether you are looking for a traditional recipe or a more modern variation, there is sure to be a sfingi recipe that you will love. So next time you are in the mood for something sweet and satisfying, give sfingi a try!
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