Delicious Sfinge di San Giuseppe: Sicilian Cream Puffs
Celebrate St. Joseph's Day with these mouthwatering Sfinge di San Giuseppe, a traditional Sicilian dessert that pays homage to the cherished saint. These delightful cream puffs are made from a rich choux pastry, perfectly baked to golden perfection and filled with a luscious ricotta cream that blends the sweetness of sugar with the bright zest of orange and lemon. Topped with a sprinkle of finely grated chocolate, these puffs are not just a treat; they are a tribute to cultural traditions and family gatherings. Perfect for sharing, these cream puffs capture the essence of Sicilian heritage and are sure to be a hit at your festive table on March 19 and beyond.
12
Servings
200
Calories
13
Ingredients
Ingredients
Pastry flour
1 cup (sifted)
Sugar
1 tablespoon (for the pastry)
Butter
1/2 cup (unsalted)
Salt
1/8 teaspoon (to taste)
Water
1 cup (filtered)
Eggs
4 (large, beaten)
Orange zest
1/4 teaspoon (freshly grated)
Lemon rind
1/4 teaspoon (freshly grated)
Ricotta cheese
1 lb (well-drained)
Sugar
2 tablespoons (for the filling)
Orange rind
1/4 teaspoon (grated)
Finely grated chocolate
2 tablespoons (for garnish)
Creme de Cacao
1/2-1 ounce (to taste)
Instructions
1
Preheat the oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.
2
In a medium saucepan over medium heat, combine the pastry flour, 1 tablespoon of sugar, butter, salt, and water. Stir until the mixture comes to a boil.
3
Once boiling, continue to cook and stir constantly until the dough forms a ball and pulls away from the sides of the pan, about 2-3 minutes.
4
Remove the saucepan from heat. Add the eggs one at a time, mixing vigorously after each addition until fully incorporated.
5
Stir in the grated orange and lemon peels until evenly combined.
6
Using a tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7
Bake in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 25 minutes, or until the puffs are golden brown and crisp.
8
While the puffs cool, prepare the cream filling by mixing the ricotta cheese, 2 tablespoons of sugar, grated orange rind, and finely grated chocolate in a bowl until smooth and creamy.
9
Once the puffs have cooled completely, cut a small slit or slice off the top of each puff to create a space for filling.
10
Spoon or pipe the ricotta cream filling into each puff and replace the top pieces.
11
Dust with additional grated chocolate if desired before serving.
12
Enjoy your homemade Sfinge di San Giuseppe with family and friends!
Nutrition Information
9g
Fat
23g
Carbs
4.5g
Protein
0.67g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Sfinge di San Giuseppe?
Sfinge di San Giuseppe are traditional Sicilian cream puffs made from choux pastry and filled with a sweetened ricotta cream, typically served to celebrate St. Joseph's Day.
On what holiday are these cream puffs traditionally served?
They are traditionally served on March 19th for St. Joseph's Day, though they are enjoyed throughout the festive season.
What is the primary ingredient in the filling?
The primary ingredient in the filling is 1 pound of well-drained ricotta cheese.
How many calories are in one serving of Sfinge di San Giuseppe?
Each serving contains approximately 200 calories.
What temperature should the oven be set to for the initial baking phase?
The oven should be preheated and set to 400°F (200°C) for the first 10 minutes of baking.
How much fat is in each serving?
Each serving contains 9g of fat.
What kind of flour is recommended for this recipe?
The recipe calls for 1 cup of sifted pastry flour.
How many eggs are required for the choux pastry?
The recipe requires 4 large beaten eggs, added one at a time.
What citrus flavors are used in the pastry dough?
The dough is flavored with freshly grated orange zest and lemon rind.
What is the total baking time for the cream puffs?
The total baking time is 35 minutes: 10 minutes at 400°F and 25 minutes at 350°F.
How much sugar is added to the ricotta filling?
The filling is sweetened with 2 tablespoons of sugar.
What should the dough look like before adding eggs?
The dough should form a ball and pull away from the sides of the pan after about 2-3 minutes of stirring over heat.
Can I add alcohol to the filling?
Yes, the recipe suggests adding 1/2 to 1 ounce of Creme de Cacao to the ricotta filling for extra flavor.
How many servings does this recipe make?
This recipe yields 12 servings.
How far apart should I space the dough on the baking sheet?
The mounds of dough should be spaced about 2 inches apart to allow for expansion.
What is used to garnish the top of the Sfinge?
They are garnished with finely grated chocolate.
What is the carbohydrate content per serving?
There are 23g of carbohydrates in each serving.
Should the ricotta be drained before use?
Yes, the ricotta cheese should be well-drained to ensure the filling is smooth and not watery.
What is the protein content of one cream puff?
Each cream puff contains 4.5g of protein.
How do I prepare the puffs for filling?
Once cooled, cut a small slit or slice off the top of each puff to create a space for the cream.
Is there fiber in this dessert?
Yes, there is approximately 0.67g of fiber per serving.
What type of butter should be used?
The recipe specifies 1/2 cup of unsalted butter.
How much sugar is in the pastry dough itself?
The pastry dough contains 1 tablespoon of sugar.
What color should the puffs be when finished baking?
The puffs should be golden brown and crisp.
Can the ricotta filling be piped into the puffs?
Yes, you can either spoon or pipe the ricotta cream filling into each puff.
How much orange zest is used in the pastry?
The recipe uses 1/4 teaspoon of freshly grated orange zest in the pastry.
What is the category of this recipe?
This recipe is categorized as a Dessert.
How much total sugar is in one serving?
There are 3g of sugar per serving.
Is salt included in the dough?
Yes, 1/8 teaspoon of salt (or to taste) is included in the dough mixture.
Should the cream puffs be hot when you fill them?
No, the puffs must cool completely before you add the ricotta filling to prevent the cream from melting.