Catholic Recipe: St. Joseph's Sfinge II
- 1 cup water
- 1/4 pound butter
- 1/2 teaspoon salt
- 1 cup sifted flour
- 4 eggs
- 1 Tablespoon sugar
- 1 Tablespoon grated lemon peel
- 1 teaspoon grated orange peel
Filling: - 1 pound cottage cheese
- 2 Tablespoons grated chocolate
- 1 Tablespoon grated orange rind
- 2 teaspoons almond extract
- 3 Tablespoons milk
- Sugar to taste
- 18 maraschino cherries
- 1/2 cup glazed orange peel
Details
- Serves: 18
- Prep Time: 3 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Italy
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- "Tupa-Tupa" (Knocking) for St. Joseph's Day
- St. Joseph's Table or Buffet Dinner
- St. Joseph's Table: An Age-Old Tradition
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Feasts
Also Called: St. Joseph Cream Puffs
A traditional Italian festive food for St. Joseph's Day is St. Joseph's Sfinge, or St. Joseph's Cream Puffs. Although seemingly difficult, these are a dramatic show in the oven for the children and surprisingly simple to make. No St. Joseph's Table or Altar would be complete without this dessert.
DIRECTIONS
Boil water and butter. Add flour and salt. Keep stirring until mixture leaves side of pan or forms a ball in the center. Cool. Beat in eggs, one at a time. Add sugar and grated peel. Drop tablespoonfuls of dough every three inches on a greased cookie sheet, or fill muffin tins half full. Bake in a hot oven (400°) for 10 minutes. Reduce heat to 350°, and continue baking until light brown. Remove from oven. Open puff in the center of top to let steam escape. Cool and fill with cream filling:
Filling: Mix cottage cheese with chocolate and orange rind. Add flavoring, milk and sugar to taste. Beat until smooth and custard-like. Fill puffs. Chill until ready to use. Before serving, top with cherry and orange peel. This recipe makes about 18 cream puffs.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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