SFINGI DI SAN GIUSEPPE
Sfingi are an Italian traditional pastry served each March 19 for St Joseph's Day. This recipe is a classic donut-style; bread dough sweetened with sugar and the addition of vanilla extract, then fried and rolled in cinnamon sugar. Create memories with these delightful warm and sweet treat
Provided by Cara Kretz
Categories Sweets
Time 3h7m
Number Of Ingredients 9
Steps:
- Mix flour, baking powder and salt in a bowl and whisk to combine. Set aside.
- In a large bowl or cup with a pouring lip, add yeast and ¼ cup sugar to warm water and stir to dissolve. Add the vanilla and stir to combine. Let the yeast bloom for 5 minutes.
- In a stand mixer, pour the yeast mixture into the mixer bowl. Using the whisk attachment, gradually add the flour mixture until a shaggy dough is formed. Switch to the dough hook and knead for 5 - 7 minutes until a smooth ball is formed. Dough should be slightly sticky and elastic. Put the dough into a oiled bowl, cover with plastic wrap and let rise in a warm place until double in size; about 1 ½ hours. Punch down, cover and let it rise again for 30 minutes.
- Transfer the dough to a floured board. Divide into 4 pieces. Working with one piece at a time, pinch or cut small pieces about the size of a lime. With floured hands, roll into balls. Place on parchment paper dusted with flour. Repeat with the rest of the dough. You should get about 24 balls.
- Combine the 1 cup sugar and cinnamon in a shallow bowl. Set aside.
- To fy, heat oil to 350 degrees in a skillet on the stovetop deep enough to submerge the sfinge, or in a electric deep fryer (my preference) Carefully drop about 6 balls at a time in the hot oil. Fry about 3-5 minutes golden brown. If the balls don't roll over on their own, you will have to flip them with a fork. Drain on paper towels.
- While still warm, roll the sfingi in cinnamon sugar.
- Enjoy right away. They are best eaten warm.
SFINGE DE SAN GIUSEPPE
A variation of the traditional sfinge recipe. A simple batter similar to Zeppoli, dropped into hot oil, fried crisp and dusted with powdered sugar.
Provided by Brenda.
Categories Dessert
Time 13m
Yield 18-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix ricotta cheese with sugar, vanilla and eggs.
- Mix in Self-Rising flour and beat until smooth.
- Heat oil to 370 degrees.
- Drop mixture by tablespoons a few at a time into oil.
- Remove from oil when they reach a golden brown.
- Drain on absorbent paper.
- Sprinkle with confectioner's sugar, cinnamon sugar or honey.
- Serve Warm.
Nutrition Facts : Calories 139.8, Fat 5.1, SaturatedFat 2.6, Cholesterol 83.4, Sodium 221, Carbohydrate 16.8, Fiber 0.4, Sugar 5.8, Protein 6.3
ST. JOSEPH'S DAY CREAM PUFFS / SFINGI DI SAN GIUSEPPE
This is a traditional Italian pastry made on March 19 in celebration of the feast of St. Joseph. The traditional filling for these cream puffs is sweetened ricotta, however a vanilla or almond flavored pasticciera (pastry) cream may be used instead. This recipe should make at least 16-20 sfingi.....depending on how small or large you make the circles, you may end up with more or less shells. Note: If you can't find Impastata ricotta (aka pastry or cannoli ricotta), regular ricotta will work well if you drain it well (preferably overnight), and then beat it (or use food processor or blender) until very creamy.
Provided by Dee514
Categories Dessert
Time 1h40m
Yield 16-20 Sfingi
Number Of Ingredients 13
Steps:
- For cream puffs: Combing butter, salt and water in a sauce pan.
- Bring mixture to a boil.
- Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
- Remove pan from heat, and let cool a little.
- Add eggs, one at a time, beating well after each addition.
- Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
- Preheat oven to 400°F.
- Line a large sheet (or jelly roll) pan with parchment.
- Attach a# 4 tip (large star tip) to a pastry bag.
- Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
- The dough circles should be about 1 inch thick.
- Leave a 2-inch space between each circle.
- Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
- Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
- When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
- Filling: In a large bowl; cream the drained ricotta well, until very smooth.
- Add flavorings and stir to blend well.
- Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
- Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
- Squeeze the filling on to the bottom half of each puff.
- Place cherries on top of the filling (spaced about 1/2 inch apart).
- Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
- Serve immediately or cover and refrigerate until serving.
- Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
- Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
- The puffs may be made a day ahead, and filled before serving.
- The filling may be made a day ahead of serving and stored (covered) in the refrigerator.
ST. JOSEPH'S DAY CREAM PUFFS (SFINGI DI SAN GIUSEPPE)
Italian pastries are not real sweet like most American pastries, but the flavor is exceptionally good. Two fillings to choose from to suit your family's taste.
Provided by ElaineAnn
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- .Combine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool.
- Add eggs one at a time, mixing well after each addition.
- Add sugar, orange and lemon peel and mix thoroughly.
- Drop by tablespoonful on a greased baking sheet, leaving 3-inch space between.
- Bake in 400°oven 10 minutes; reduce heat to 325°and bake 30 minutes or until golden brown.
- Ricotta Filling: Cream Ricotta well; add chocolate chips, orange peel and sugar. Mix well.
- Pasticciera Cream: Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well.
- Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook four minutes longer stirring constantly.
- Remove from stove and add butter and mix well.
- Pour into a bowl and let cool, stirring occasionally to prevent skin from forming over top.
- Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.
Nutrition Facts : Calories 214.8, Fat 13.7, SaturatedFat 8.1, Cholesterol 113.6, Sodium 125.5, Carbohydrate 15.9, Fiber 0.3, Sugar 5.6, Protein 7.2
SFINGE DI SAN GIUSEPPE - ST. JOSEPH'S DAY CREAM PUFFS
A traditional Sicilian treat in honor of St. Joseph and served on his day, March 19. Posted from the Festa di San Guiseppe-NYC in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F and lightly grease a baking sheet.
- Puff pastry shell: Combine first five ingredients in a saucepan and bring to a boil.
- Cook, stirring constantly until the dough leaves the side of the pan and starts to form a ball.
- Add eggs one at a time, beating well after each addition.
- Add the grated orange& lemon peel.
- Drop by tablespoon on a baking sheet.
- Bake for 10 minutes.
- Reduce heat to 350 degrees F.
- for another 25 minutes.
- Cream Filling: Stir the filling ingredients together until smooth.
- When the puffs have cooled, cut a small slice off the top.
- Fill puffs and replace the small slice on top of filling.
- Enjoy.
Nutrition Facts : Calories 222.2, Fat 15, SaturatedFat 9, Cholesterol 110.2, Sodium 134.9, Carbohydrate 14.2, Fiber 0.4, Sugar 3.8, Protein 7.6
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