Sicilian Sfinci of St. Joseph, a typical sweet Sicilian pastries and especially the traditional Palermo, who is preparing to San Giuseppe, for father's day. But even for Carnival, being a fried sweet. Did you know that sfinci of St. Joseph are so closely linked to Sicily to have been inserted by the Ministry of Agriculture in the list of typical Italian food products (Pat).
The dough is a sort of choux pastry. Is’ very simple and quick to prepare and is fried (traditionally in lard, but I use extra virgin olive oil, a fruity). If you prefer, you can also put the dough for sfinci of St. Joseph on a baking sheet and bake 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.
Obviously, the filling of the Sicilian sfinci of St. Joseph can only be filling the prince of Sicilian sweets (do not waste all my CAKES WITH CHEESE): a cream cheese, 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 SAN GIUSEPPE RICOTTA (Sicilian recipe)Print This
- DOSE 10 Sfinci:
- FOR THE DOUGH:
- 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, to taste
- Caster sugar, to taste
- FOR THE STUFFING:
- 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
For the base of sfinci of St. Joseph, put in a saucepan of water, 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). Roll out the dough on a plate so as to allow it to cool.
After a few minutes, put the dough in a bowl and add one egg at a time, stirring with a wooden spoon or an electric mixer so completely to the dough mix. Do not add another egg if the dough has not absorbed the previous. 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 mixture and pour it gently in 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, that indicates 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!