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Sfincia di San Giuseppe | Sicilian Dessert Recipe


These Sicilian delicacies are historically made for San Giuseppe’s day, the Italian Father’s Day! They consist of a giant beignet, stuffed and topped with candy ricotta and chocolate chips.

Sfincia di San Giuseppe | Italian Pastry Recipe

Watch the Pasta Grammar video the place we make this recipe right here:

Makes about 6-8.

For this recipe, you will want:

  • 10.5 oz. (300g) ricotta (we advocate skim if you will discover it; it is nearer to actual Italian ricotta!)

  • Powdered sugar to style

  • 1 cup (120g) all-purpose flour

  • 1/4 tsp. baking powder

  • 1/2 cup (125ml) water

  • Salt

  • 3 tbsp. (40g) lard

  • 3 massive eggs

  • Frying oil to fill a small saucepan (you may need a dessert-friendly oil, similar to peanut)

  • We advocate having a frying thermometer readily available, because the temperature requires a good diploma of management)

  • Mini chocolate chips to style

  • Candied cherries for topping

  • Crushed pistachio nuts for topping

It is best to prep the ricotta the day earlier than. Use a spatula to press it by means of a wonderful mesh sieve. Then, combine in powdered sugar to style (you can also make it as candy as you want). Press it by means of the sieve another time, place the ricotta again into the sieve over a bowl, and canopy with plastic wrap. Let it sit within the fridge in a single day to lose extra moisture.

Mix the flour and baking powder in a bowl and blend completely. In a small saucepan, add the water, a big pinch of salt, and the lard over low warmth. As quickly because the lard melts, pour in all the flour combination and stir vigorously with a picket spoon. It should shortly type right into a thick, pasty dough. As quickly because it’s well-mixed and does not keep on with the pot, take away it from the range and let it cool.

When the dough (pate choux) reaches room temperature, add one egg and blend it in completely. Then add the second egg and repeat. For the third egg, whisk it in a separate bowl and solely add 1/3 of it into the dough (the remainder could be discarded or ideally used elsewhere). Combine the pate choux very nicely with a whisk.

In the meantime, warmth a small saucepan of frying oil. Due to the scale of the beignets, we discover {that a} lower-than-normal frying temperature is required to make sure that they absolutely cook dinner earlier than burning on the skin. We due to this fact advocate bringing the oil as much as 300 levels F (150 C).

When the oil is as much as a secure temperature, scoop a giant, heaping teaspoon of pate choux and type it into as near a ball as you possibly can with one other spoon. Fastidiously drop it into the oil.

Fry the beignet till it has a deep golden crust and is cooked all through (it’s possible you’ll want to check one to get the timing proper). Use a spoon to maintain it turning within the oil so the it fries evenly on all sides. Take away with a slotted spoon onto a paper towel to dry. Repeat with the remainder of the dough.

When the beignets are accomplished, take away the ricotta from the fridge and blend in chocolate chips to style. Reduce a beignet open midway (clamshell fashion) and fill with the ricotta. End by spreading extra ricotta on prime, adopted by a candied cherry and a sprinkle of crushed pistachio nuts.

Buon appetito!




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