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, 1951Fri20 JuneOrdinary TimeFriday of the Eleventh Week in Ordinary Time
The Roman Martyrology commemorates on this date St. John Matera (also known as John Pulsano) (1070-1139). St. John was a native of Matera, Italy and in his childhood longed to become a hermit. As a young man, he worked for a time as a shepherd in the service of a monastery. His exceptional austerity,…
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