1/4 Photos of St. Joseph's Day Cream Puffs / Sfingi Di San Giuseppe
1 hr 40 mins
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.
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- 1/2 cup butter
- 1 pinch salt (1/8 teaspoon)
- 1 cup water
- 1 cup pastry flour
- 4 eggs
- 1 tablespoon sugar
- 1/2 teaspoon finely grated fresh lemon zest (optional)
- 1/2 teaspoon finely grated fresh orange zest (optional)
- 1For cream puffs: Combing butter, salt and water in a sauce pan.
- 2Bring mixture to a boil.
- 3Add 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.
- 4Remove pan from heat, and let cool a little.
- 5Add eggs, one at a time, beating well after each addition.
- 6Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
- 7Preheat oven to 400°F.
- 8Line a large sheet (or jelly roll) pan with parchment.
- 9Attach a# 4 tip (large star tip) to a pastry bag.
- 10Fill 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.
- 11The dough circles should be about 1 inch thick.
- 12Leave a 2-inch space between each circle.
- 13Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
- 14Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
- 15When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
- 16Filling: In a large bowl; cream the drained ricotta well, until very smooth.
- 17Add flavorings and stir to blend well.
- 18Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
- 19Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
- 20Squeeze the filling on to the bottom half of each puff.
- 21Place cherries on top of the filling (spaced about 1/2 inch apart).
- 22Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
- 23Serve immediately or cover and refrigerate until serving.
- 24Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
- 25Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
- 26The puffs may be made a day ahead, and filled before serving.
- 27The filling may be made a day ahead of serving and stored (covered) in the refrigerator.
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Nutritional Facts for St. Joseph's Day Cream Puffs / Sfingi Di San Giuseppe
Serving Size: 1 (1565 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 118.7
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 4.0 g
- Cholesterol 61.7 mg
- Sodium 80.3 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 0.1 g
- Sugars 4.5 g
- Protein 2.3 g
The following items or measurements are not included: