Catholic Recipe: St. Joseph's Cream Puffs II
- 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
- 1 pound cottage cheese
- 1/2 cup sugar
- 4 ounces bitter chocolate, grated
- 2 tablespoons Maraschino liquor
- 1/4 cup glazed fruit, chopped
- Serves: 6
- Prep Time: 1 1/2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Italy
- "Tupa-Tupa" (Knocking) for St. Joseph's Day
- St. Joseph's Table or Buffet Dinner
- St. Joseph's Table: An Age-Old Tradition
INGREDIENTS
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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
