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St Joseph's cream puffs - Sfinci ri San Giuseppe PDF Print E-mail

Sfince ri San Giuseppe

Ingredients: 350 gr (14 oz) soft flour; 5 eggs; 100 gr (4 oz) butter; 4 dl (12 fl oz) water; a pinch of salt; 50 gr (2 oz) cocoa; candied orange peel and pumpkin and red cherries; ricotta cream; lard; seed oill; for ricotta cream: 300 gr (12 oz) ricotta cheese; 150 gr (6 oz) sugar; a pinch of vanilla; a tbsp plain chocolate drops.

Make the ricotta cream: Mix well with a fork in a bowl, ricotta, sugar and vanilla, adding a few sips of milk if the ricotta is a bit dry. Leave to rest for about 12 hours. Sieve at least twice so as to make the cream smoother. Add the chocolate drops and miz one more time.

Make the sfinci: Boil the water with a pinch of salt and sugar and turn off the heat after a few minutes. Combine the flour, lard, and eggs one at a time. Mix well until the pasta comes away from the edges of the pan and let cool. Pour the mixture, a tablespoon at a time, into a container where you put hot oil and lard. So get off the cream puffs (when they are golden brown) and leave them at length on a paper towel to remove grease. Fill cream puffs with the ricotta cream, which have joined the pieces of candied pumpkin and chocolate, cover the top with the same cream. Garnish with pieces of candied orange and sprinkled with powdered sugar and red cherries.

 

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