What dessert do you think I am talking about? In Italy, Father’s Day is celebrated on the 19th of March, Saint Joseph’s Day, the Father of Jesus Christ.

Our tradition in my town, Alcamo, is to eat “Sfince di San Giuseppe. “ But in other parts of Italy, they are called Zeppole di San Giuseppe, Raviole di San Giuseppe, or Maritozzi.

They are big and delicious, and a dive right into ricotta is served with the soft texture of the fried Bigne`dough.

Sfince di San Giuseppe

Sfince di San Giuseppe for Father’s Day

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Best Season: Spring

Description

Sfince di San Giuseppe, also known as Zeppole di San Giuseppe, are traditional Italian pastries commonly associated with the feast day of Saint Joseph (San Giuseppe), celebrated on March 19th. These pastries are famous in various regions of Italy, particularly in Sicily.

Here's a basic recipe for making Sfince di San Giuseppe:

Ingredients

Cooking Mode Disabled

Sfince

Ricotta Cream

Instructions

Sfince

    • Pour the water into a saucepan. Add the butter, sugar, and salt and bring to a boil.
    • Remove the saucepan from the heat and add the flour, stirring constantly to avoid the formation of lumps.
    • Put the pot back on low heat and mix by beating the mixture vigorously with a wooden spoon until the mixture blends and detaches from the sides of the pot (you will see a white coating on the sides of the pot).
    • Add the eggs one at a time to the cold mixture and mix well before adding the other eggs, one at a time.
    • When the mixture of bigne dough becomes smooth and creamy, broil 3-4 tablespoons at a time in plenty of hot oil at 165°C (330°F) until the sfince becomes puffed and golden brown (10-20 minutes), heat the oil in a pan with high sides, so that the sfince can float ….
    • Warning: the oil must not be too hot. If you have a thermometer, ensure it does not exceed 330° F (165 °C).
    • Put them on paper towels to cool them and lose the excess oil.
    • The original frying of the sfince occurred in lard; I used peanut oil.

Ricotta Cream

    • Put the ricotta in a colander to drain overnight and store in the refrigerator, then sift it, mix it thoroughly in a bowl with the sugar, and add the chocolate chips and candied orange.

Assembling

    • Fill a piping bag fitted with a smooth and wide nozzle with ricotta.
    • Stuff the sfince and cover them with the remaining ricotta on the surface.
    • Sprinkle with dark chocolate chips and decorate with a thread of candied orange and cherries.
    • Let them sit for about an hour.
Keywords: Sfince di San Giuseppe

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