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Sicilian Sfinci of St. Joseph

Fried and stuffed with sweet ricotta

by Ada Parisi
5 min read
Sfinci siciliane di San Giuseppe

Sicilian sfinci or St. Joseph's fritters, The recipe of a Typical dessert of Sicilian pastry and traditional especially of Palermo, who is preparing to San Giuseppe, for father's day. But even for Carnival, being a Fried dessert. Perhaps not everyone knows that the sfinci of St. Joseph are so closely linked to the Sicily to have been included by the Ministry of Agriculture in the list of Typical Italian agri-food products (Pat). One Typical recipe Absolutely to try together with that of the Crispelle RICE CAKES and at MESSINA RICE SFINCI.

About St. Joseph and March 19, Read my article on FIVE TRADITIONAL DESSERT RECIPES FOR FATHER'S DAY’.

The basic dough of these St. Joseph's pancakes is a kind of choux pastry. Is’ very quick and easy to prepare. The sfinci are Fries traditionally in lard, but I use extra virgin olive oil, a fruity. If you prefer, you can also put the dough for the sfinci di San Giuseppe on a baking tray oven and bake it at 220 degrees for 25 minutes. In this way, the result will be equally good but less caloric. A little’ as with the ZEPPOLE NAPOLETANE SAINT JOSEPH, filled with custard and cherries, that they always prepare for Father's Day. Or for the NEAPOLITAN GRAFFE or ZEPPOLE DI PATATIs, always in the wake of the same tradition.

Obviously, the stuffing of the Sicilian sfinci of San Giuseppe it can only be the main filling of Sicilian desserts (do not waste all my CAKES WITH CHEESE): a ricotta cream, chocolate and candies. Fill them sparing and – Once morse, because they eat with their hands, I recommend – You'll hear the Sicily. It also launched the idea of ​​preparing sfinci of St. Joseph for Carnival. In my opinion it is perfect for a party which is the feast of fried sweet. And do not forget to have a look at all my CARNIVAL RECIPES. Have a good day!

Sfinci siciliane di San Giuseppe

Sfinci SAN GIUSEPPE RICOTTA (Sicilian recipe)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



150 milliliters of water

100 grams of flour 00

3 eggs

50 grams powdered sugar

organic lemon peel

1 tablespoon rum or cognac

1 large pinch of salt

50 grams of butter (or lard, for those who want to be faithful to tradition)

peanut oil for frying

Caster sugar


500 grams of ricotta cheese

200 grams of powdered sugar

100 grams of dark chocolate, chopped or in drops

80 grams of mixed candied fruit besides those for decoration


Sicilian Sfinci of St. Joseph

For the base of sfinci of St. Joseph, put the water in a saucepan, butter and salt. Bring to a boil and, When the butter has melted, Add all the flour, then mix vigorously until dough is smooth and without lumps and cook over low heat, stirring constantly, for at least 5 minutes (eye which sticks to pot and burn with ease). Spread the dough on a plate so that it cools.

After a few minutes, put the dough in a bowl and add one egg at a time, mixing with a wooden spoon or electric whips so that it is completely mixed with the dough. Do not add another egg if the dough has not absorbed the previous one. Once you have a smooth dough, shiny and silky, Add powdered sugar, the rum and lemon zest, Stir to incorporate all.

Pour into a pan with high sides peanut oil (the tradition wants that he fried in lard), heat up to 160 degrees, fill a tablespoon of dough and gently pour it into the oil. Cook over medium heat for 5 minutes: the sfinci of St. Joseph have become gilded and you have to produce on each a sort of rift, indicating that they are cooked inside. Once ready, place them on paper towels and allow to cool, then cut into them so that they fill and dip in granulated sugar.

For the filling, You can also prepare it the day before so the flavors blend well, Sift the ricotta in a fine strainer or chinoise, Then knead with the icing sugar until soft and creamy. Add the chocolate and Candied peel, chopped.

Stuff each sfincia of St. Joseph with plenty of ricotta and garnish with candied fruit or mixed, If you prefer, chopped pistachios. Bon appétit!

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Antonella 13 March 2019 - 11:29

ADA! Good morning!!!
I have often heard Sfinci, but I knew the recipe (to which I came through your donuts arrive right now!).
I must say that they look stunning and you've made me just the idea of ​​preparing for my dad!
A big kiss! See you soon, Antonella 8-)

Ada Parisi 13 March 2019 - 14:51

Hello Antonella! Watch, I'm biased, but to me the sfinci with ricotta are one of the good things of life! The principle is similar to that of fried donuts, because in practice it is a fried dough puffs, but the stuffing is amazing! Let me know if you make them, a warm greeting! ADA

elisabetta 12 February 2018 - 14:14

Dearest Ada adore these types of sweets, sicurmante these days I will prepare them.
A big kiss

Ada Parisi 13 February 2018 - 14:14

Thanks Elizabeth, you were always very kind!

Gabri March 20, 2016 - 15:46

Dear Ada,I ate the sfinci di San Giuseppe a Catania but are something else,made of rice and drizzle with honey. Since you are very good, Why don't you suggest recipe? Kisses and thanks

Ada Parisi March 20, 2016 - 18:46

Gabri the freshly made, Let's say I'm still eating! Us in Messina eat sprinkled with caster sugar, but this time I did as you say, with honey and orange zest. The audience soon, promised, so you tell me if they like your! ADA

Angie March 18, 2016 - 18:26

This candy I didn't know them mica! I just decorated to the nines!

Ada Parisi March 20, 2016 - 14:37

Thanks Angie, Welcome to my blog. See you soon, ADA


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