Sfinge De San Giuseppe Recipes

Steps:

• 1. Preheat oven at 400 F.
• 2. Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil.
• 3. Remove the pan from the heat and dump the flour in all at once, whisking it all in.
• 4. Return to the burner start stirring with a wooden spoon.
• 5. Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes.
• 6. Remove from the heat and stir until tepid, 6 to 8 minutes.
• 7. Add the eggs, one at a time, stirring in each one completely before adding the next.
• 8. Stir in the vanilla. Cool completely.
• 9. Line two cookie sheets with parchment paper. Place the dough into a pastry bag with a 1-inch star tip and pipe 2-inch rings onto the trays, as many as can fit.
• 10. Bake at 400 F for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool.
• 11. When cool, carefully slice rings in half and scoop out eggy wet dough. Fill with custard and place cap of pastry on top.
• 12. Top each zeppole with custard in middle and top with cherry. Sprinkle Powdered sugar on top.
• 13. NOTE: You can also fry this dough in oil after you pipe them until golden brown and then just fill the middle of the rings with custard and top with a cherry filling, preserved wild cherries or a maraschino cherry.

Steps:

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

Steps:

• .Combine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool.
• Add eggs one at a time, mixing well after each addition.
• Add sugar, orange and lemon peel and mix thoroughly.
• Drop by tablespoonful on a greased baking sheet, leaving 3-inch space between.
• Bake in 400°oven 10 minutes; reduce heat to 325°and bake 30 minutes or until golden brown.
• Ricotta Filling: Cream Ricotta well; add chocolate chips, orange peel and sugar. Mix well.
• Pasticciera Cream: Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well.
• Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook four minutes longer stirring constantly.
• Remove from stove and add butter and mix well.
• Pour into a bowl and let cool, stirring occasionally to prevent skin from forming over top.
• Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.