Liturgical Year : Recipes : St. Joseph's Sfinge I

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Catholic Recipe: St. Joseph's Sfinge I

INGREDIENTS

1 cup pastry flour
1/2 cup butter
1 cup water
salt
1 Tablespoon sugar
4 eggs
grated orange peel
grated lemon peel Filling
1 pound ricotta (Italian pot cheese)
2 Tablespoons chocolate
2 Tablespoons sugar
orange peel
crème de cacao

Details

Prep Time: 2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Italy

Food Categories

Often Made With

Minestrone

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Feasts

Also Called: Sphinx Puffs, St. Joseph's Cream Puffs

The traditional dessert for St. Joseph's Day is a cream puff known as Sfinge di San Giuseppe. In some areas it is fried, but this recipe is a puff pastry. This recipe is a must for the tradition of St. Joseph's Table or Altar.

DIRECTIONS

To make your puffs, combine flour, butter, water, salt, and sugar in a saucepan and bring to a boil. Cook and stir until the mass leaves the side of the pan. Add eggs one at a time, beating well after each addition. Add a little grated orange and lemon peel. Drop by tablespoon on a baking sheet; bake at 400° F. for 10 minutes and then reduce heat to 350° F. for another 25 minutes.

Stir until smooth the ricotta, chocolate, sugar, a little grated orange peel, and a generous dash of crème de cacao and use this to fill your puffs when they have cooled.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951

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