St. Joseph’s crispelle, a not-too-sweet and, I would say, humble pastry that nevertheless made us children very happy. I’m talking about at least 55/60 years ago. A Sicilian sweet typically prepared to celebrate St. Joseph, but in reality it’s good to make any time. My mother didn’t have a stand mixer and she made this dough by hand. Her crispelle, which she prepared on March 19, were delicious; I still haven’t found the same flavor. I sometimes make them at a non-traditional moment and, at least in my thoughts, I feel close to her. That’s the spirit of my preparation. Obviously the raisins must not be missing — they are the key to the flavor that makes the difference.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian regional
- Region: Sicily
- Seasonality: Father's Day feast, St. Joseph's Day
- Energy 176.33 (Kcal)
- Carbohydrates 41.11 (g) of which sugars 4.30 (g)
- Proteins 4.35 (g)
- Fat 0.84 (g) of which saturated 0.20 (g)of which unsaturated 0.60 (g)
- Fibers 5.91 (g)
- Sodium 54.59 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the crispelle
- 2 1/2 cups flour
- 1 1/4 cups water
- 2 1/4 tsp (active dry) — about 8 g fresh yeast fresh brewer's yeast
- 2 1/2 tbsp sugar
- 1 pinch salt
- 2/3 cup raisins
Tools to prepare the crispelle
- Stand mixer
- Small saucepan
- Tongs
- Small bowl
Steps to prepare St. Joseph’s crispelle
Before starting the preparation, soak the raisins in warm water for 30 minutes. Place the flour and sugar in the stand mixer, crumble the yeast and add the water with a pinch of salt. Mix well and add the drained raisins. Remove the dough hook from the mixer and, before letting the dough rest for 2 hours, give it a couple of vigorous folds by hand. Cover with plastic wrap and place under a wool blanket to rest.
Heat the peanut oil to 320°F in a small saucepan and, when it’s ready, use a spoon to drop small portions of dough into the oil because they will puff up. Fry about 3 at a time and turn them continuously so they cook evenly.
Drain the excess oil and roll them in sugar. Here they are ready: St. Joseph’s crispelle.
Tips
I recommend also preparing Sicilian brioche with a top knot (brioche col tuppo): here is the recipe.
I recommend also preparing Sicilian brioche with a top knot (brioche col tuppo): here is the recipe.
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
FAQ (Questions and Answers)
Are raisins necessary in St. Joseph’s crispelle?
Yes, of course — the traditional Sicilian recipe includes them. If you really don’t like raisins, it’s better to prepare a different dessert instead.
