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
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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 version is a puff pastry. This treat 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, 1951Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
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