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Catholic Recipe: St. Joseph's Cream Puffs II

    INGREDIENTS

    Cream Puffs:
  • 1 1/2 cups sifted all-purpose flour
  • 1 cup water
  • 6 tablespoons butter
  • salt
  • 3 eggs, separated
  • 1 teaspoon baking powder
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange
  • rind
  •  Cheese Filling:
  • 1 pound cottage cheese
  • 1/2 cup sugar
  • 4 ounces bitter chocolate, grated
  • 2 tablespoons Maraschino liquor
  • 1/4 cup glazed fruit, chopped
  • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

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Also Called: Sfingi di San Giuseppe

This dessert, also known as St. Joseph's Sfinge is a must for the feast of St. Joseph, especially if one has a St. Joseph Table or Altar.

DIRECTIONS

Cream Puffs:

Sift flour. Bring water, butter, pinch of salt to boil in saucepan. Add all flour at once, stirring constantly. Remove mixture from heat; beat vigorously. Return to low heat: continue to cook, stirring constantly until mixture comes away from side of pan. Reserve until mixture becomes tepid in temperature.

Add egg yolks, one at a time, to cream-puff mixture; beat thoroughly after each addition. Add baking powder, grated rinds. Fold in stiffly beaten egg whites. Drop by teaspoonfuls onto greased baking sheet. Bake 10 minutes at 550°, then 30 minutes at 350°. Remove from oven and open through center to allow escape of steam. Cool.

Cheese filling:

Beat cheese until light. Strain. Add sugar, chocolate, Maraschino liquor, half the fruits. Beat until mixture is creamy. Fill puffs. Decorate with remaining fruits.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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