Sfinge De San Giuseppe
Celebrate Italian tradition with *Sfinge de San Giuseppe*, a heavenly dessert crafted to honor St. Joseph’s Day. These golden, deep-fried pastries are made from a light and airy choux dough, filled with a luscious ricotta cream perfectly sweetened with powdered sugar and scented with vanilla. Each sfinge is topped with a festive candied cherry and generously dusted with powdered sugar for an irresistible finish. The crispy exterior gives way to a silky interior, creating a delightful contrast that makes these treats unforgettable. Ideal for serving at celebrations or enjoying as a sweet indulgence, this recipe is a testament to authentic Italian flavors and timeless techniques. Perfect your deep-frying skills and revel in the irresistible charm of these bite-sized delights!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 250 ml Water
- 60 grams Butter
- 1 pinch Salt
- 4 large Eggs
- 500 grams Ricotta cheese
- 100 grams Powdered sugar
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 10 pieces Candied cherries
- 1 liter Vegetable oil (for frying)
Instructions
In a medium saucepan, combine the water, butter, and a pinch of salt. Heat over medium heat until the butter melts, and the mixture begins to boil.
Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick, smooth dough and pulls away from the sides of the pan.
Return the saucepan to low heat and continue stirring for 2-3 minutes to dry out the dough slightly.
Transfer the dough to a mixing bowl. Allow it to cool for 5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated into the dough before adding the next. The final dough should be smooth, shiny, and slightly sticky.
Heat the vegetable oil in a deep, heavy-bottomed pot or a deep fryer to 175°C (350°F).
Using a spoon or a small ice cream scoop, drop spoonfuls of the dough into the hot oil. Fry in batches, turning occasionally, until the sfinge are golden brown and puffed, about 5-6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
In a mixing bowl, combine the ricotta cheese, powdered sugar, granulated sugar, and vanilla extract. Mix until smooth and creamy.
Once the sfinge have cooled to room temperature, use a piping bag fitted with a star or round tip to fill each sfinge with the ricotta mixture. Alternatively, you can cut them in half and spoon the filling inside.
Dust the filled sfinge generously with powdered sugar and top each with a candied cherry.
Serve immediately and enjoy this traditional Italian treat!
Nutrition Facts
Calories |
10928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1033.2 g | 1325% | |
| Saturated Fat | 197.4 g | 987% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 183.6 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2233 mg | 172% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
