Sfinci, or sfingi as they are sometimes called in southern Italy, are delicious little cream puffs filled with sweet ricotta cheese. They are usually served on the feast day of St. Joseph, which is March 19th.
The feast of St. Joseph is very important to Italians. It was set up to honor St. Joseph, husband of the Virgin Mary and caring foster father of Jesus Christ, after the people of Sicily were saved from a severe drought by praying to him and asking for his help.
Ingredients
Sfinci:
1 c water
1/3 c unsalted butter
1 T granulated sugar
Grated rind of 1 lemon
Pinch of salt
1 c sifted all-purpose flour
2 T baking powder
4 large eggs
1 T vanilla extract
maraschino cherries
Filling:
2 c ricotta cheese
1/2 c confectioner sugar (powdered sugar)
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/3 c grated dark chocolate (or chocolate chips)
2 T finely chopped pistachios
Preheat the oven to 400º F.
- In a large saucepan, add water, butter, granulated sugar, lemon rind, and salt and bring to a boil.
- When the butter has melted, remove from heat and add the flour all at once, stirring constantly.
- Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan.
- Cook just a little longer, until it starts to make a crackling sound. Remove the pan from the heat, and cool slightly.
- Add the eggs, one at a time, stirring after each one until thoroughly blended. Add the vanilla extract. Cover the dough and let it stand for 15 to 20 minutes.
- Drop the dough by heaping tablespoon onto parchment-lined cookie sheet, leaving at least 2 inches between the sfingi. Bake for 20 to 25 minutes, until golden brown. Remove from oven and cool.
- For the filling, mix the ricotta, confectioner sugar, vanilla, cinnamon, chocolate, and pistachios.
- *Just before serving*, cut off the tops of the sfingi and fill each one with the ricotta filling; place top back on. Sprinkle with powdered sugar and add a spoonful of filling and a maraschino cherry on top.
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