St. Joseph’s Crispelle, a not very 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 that is usually prepared to celebrate St. Joseph, but in reality any moment is good to make it. My mother didn’t have a stand mixer and she worked this dough by hand. Her crispelle, which she made on March 19, were wonderful; I still haven’t found that exact flavor. I sometimes make them at a time that’s not the conventional one and I must say that, at least in my thoughts, I feel close to her. This is the spirit behind my preparation. Of course, raisins must not be missing; they are the key to the distinctive flavor.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: Father's Day, 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 making the crispelle
- 2 1/2 cups type 00 wheat flour
- 1 1/4 cups water
- 0.3 oz fresh baker's yeast (about 2 1/4 tsp active dry equivalent)
- 2 1/2 tbsp sugar
- 1 pinch salt
- 1/2 cup raisins
Tools to make the crispelle
- Stand mixer
- Saucepan
- Tongs
- Small bowl
Steps to make St. Joseph’s crispelle
Before starting the crispelle preparation, soak the raisins in warm water for 30 minutes. Put 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 squeezed 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 160°C (320°F) in a small saucepan and, when it is ready, start dropping small portions of the dough with a spoon because they will expand. Fry 3 at a time and, as you go, keep turning them constantly 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 making Sicilian brioche with tuppo; here’s the recipe.
I recommend also making Sicilian brioche with tuppo; here’s 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 sultanas/raisins necessary in St. Joseph’s crispelle?
Yes, of course, the original Sicilian recipe includes them, but if you really don’t like raisins it’s better to prepare a different dessert.
