St. Joseph's Day Cream Puffs / Sfingi Di San Giuseppe Recipe

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St. Joseph's Day Cream Puffs / Sfingi Di San Giuseppe
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Ingredients
13
Count
Nutrition
199
Calories
Total time
100
Minutes
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Ingredients:

  • 1/2 cup butter
  • 1 pinch salt (1/8 tsp)
  • 1 cup water
  • 4 eggs
  • 1 tbsp sugar
  • 1/2 tsp finely grated fresh lemon zest (optional)
  • 1/2 tsp finely grated fresh orange zest (optional)
  • 1 lb impastata ricotta (or regular ricotta cheese, well drained)
  • 1 tsp almond flavoring (or 1 jigger amaretto)
  • 1 tsp vanilla
  • 1/2-1 cup confectioners' sugar (10x or powdered )

Directions:

  1. For cream puffs: Combing butter, salt and water in a sauce pan.
  2. Bring mixture to a boil.
  3. 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.
  4. Remove pan from heat, and let cool a little.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
  7. Preheat oven to 400°F.
  8. Line a large sheet (or jelly roll) pan with parchment.
  9. Attach a# 4 tip (large star tip) to a pastry bag.
  10. 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.
  11. The dough circles should be about 1 inch thick.
  12. Leave a 2-inch space between each circle.
  13. Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
  14. Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
  15. When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
  16. Filling: In a large bowl; cream the drained ricotta well, until very smooth.
  17. Add flavorings and stir to blend well.
  18. Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
  19. Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
  20. Squeeze the filling on to the bottom half of each puff.
  21. Place cherries on top of the filling (spaced about 1/2 inch apart).
  22. Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
  23. Serve immediately or cover and refrigerate until serving.
  24. Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
  25. Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
  26. The puffs may be made a day ahead, and filled before serving.
  27. The filling may be made a day ahead of serving and stored (covered) in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.82 Kcal (832 kJ)
Calories from fat 93.8 Kcal
% Daily Value*
Total Fat 10.42g 16%
Cholesterol 74.9mg 25%
Sodium 51.14mg 2%
Potassium 40.87mg 1%
Total Carbs 24.57g 8%
Sugars 18.94g 76%
Dietary Fiber 0.23g 1%
Protein 2.43g 5%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 0.3mg 2%
Calcium 17.4mg 2%
Amount Per 100 g
Calories 241.56 Kcal (1011 kJ)
Calories from fat 113.96 Kcal
% Daily Value*
Total Fat 12.66g 16%
Cholesterol 91mg 25%
Sodium 62.13mg 2%
Potassium 49.66mg 1%
Total Carbs 29.85g 8%
Sugars 23.01g 76%
Dietary Fiber 0.28g 1%
Protein 2.95g 5%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 21.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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