The Sfince di San Giuseppe are a typical Sicilian dessert prepared on March 19th for Father’s Day. It’s a fried cream puff, filled with ricotta cream and decorated with candied oranges, dark chocolate pieces, and pistachio crumbs, a real delight for both the palate and the eyes. Originating from Palermo, they were consumed for Father’s Day, considered the first celebration of spring. Today they are prepared all over the peninsula and enjoyed all year round. The Sfincia di San Giuseppe likely has much older origins as it appears, albeit under different names, in the Bible and the Quran, seeming to be an evolution of sweet fried Arab or Persian breads. This sweet fried bread was transformed by the nuns of the Monastery of the Stigmata in Palermo and dedicated to the Saint of the Humble. Now enriched with ricotta cream, pistachio, and candied orange.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 12
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Father's Day, San Giuseppe
- Energy 993.25 (Kcal)
- Carbohydrates 24.00 (g) of which sugars 16.06 (g)
- Proteins 9.69 (g)
- Fat 97.45 (g) of which saturated 22.59 (g)of which unsaturated 69.81 (g)
- Fibers 0.30 (g)
- Sodium 178.64 (mg)
Indicative values for a portion of 118 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
- 1/2 cup water
- 1/2 tsp salt
- 1/4 cup butter (lactose-free with lactose less than 0.01% or vegetable)
- 1 cup all-purpose flour
- 5 large eggs
- 1 1/2 lbs sheep ricotta (lactose-free with lactose less than 0.01% or vegetable)
- 1/2 cup sugar (up to 1 cup)
- 1 lemon (zest)
- 1 orange (zest)
- 1/4 cup dark chocolate chips
- to taste pistachio crumbs
- to taste candied orange (thin slices)
- to taste candied cherries
- to taste powdered sugar
- 1 qt peanut oil (or lard)
Tools
- 1 Stand Mixer or electric beaters or hand whisk
- 1 Bowl
- 1 Sieve
- 2 Spatulas
- 1 Pot
Procedure
Pour the butter, water, and salt into a pot and bring to a boil until the butter is melted.
When it starts to boil, remove from the heat and add all the sifted flour, mixing well to avoid lumps.
Return to the heat and let it dry for 1 or 2 minutes; the dough is ready when it starts to pull away from the pot.
Transfer the mixture to a bowl or stand mixer and whisk to cool for about 5 minutes.
Add the eggs one by one, waiting for each to be incorporated before adding the next.
Before adding the last egg, check that the mixture is soft, and if a triangle forms when dripping from a spoon, it’s ready; otherwise, add the last egg.
Heat the oil or lard to 330°F (165°C) and take a bit of dough with a spoon.
Use another spoon to help form a ball and drop it into the hot oil, then proceed the same way with the rest of the dough.
Cook for 10-15 minutes or until they are puffed and golden. Drain on paper towels and continue with the remaining dough until it is finished.
Sift the ricotta into a bowl, add the sugar and mix well with a whisk, then add the dark chocolate chips.
Cut the Sfince di San Giuseppe in half and fill them with a spoonful of ricotta.
Close them well and spread some ricotta on the surface.
Decorate with pistachio crumbs, candied orange, and cherry.
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Tips
They can be stored in the refrigerator for up to 3 days.
They can be stored in the refrigerator for up to 3 days.
FAQ
Can I make Sfince di San Giuseppe lactose-free?
Yes, you can use lactose-free or completely vegetable products in the same quantities as in the recipe. I recommend using an unsweetened vegetable drink with soy or almond.
