Sfinci di San Giuseppe

Name: Sfinci di San Giuseppe
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 20
Ingredients: Water 1 cup; Salt 0.625 tsp; Type 00 flour 1.67 cups; Eggs (5 medium eggs) 8.8 oz; Butter 4 ½ tbsp; Sheep's milk ricotta cheese 2 ½ cups; Powdered sugar 1 ½ cup; Dark chocolate chips 1.8 oz; Lard 1 kg (or 1 liter of peanut oil); Ground pistachio 3 spoonfuls; Candied cherries 20; Candied orange zests 20

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618

Calories per serving

Energy Kcal 618
Carbohydrates g 23
of which sugars g 15.4
Protein g 6.1
Fats g 55.7
of which saturated fat g 24.5
Fiber g 0.6
Cholesterol mg 111
Sodium mg 104

Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Makes: 20 pieces
Cost: Average
Note ...plus the resting time of the ricotta overnight

PRESENTATION

Sfinci di San Giuseppe come from Palermo, a beautiful city in Sicily. These sweet treats really steal the show during Italian festivals, especially on March 19th, St. Joseph’s Day. Locals? They absolutely love them, and they quickly become the highlight at family gatherings. And you know what? What makes the Sfinci di San Giuseppe recipe stand out is the soft, spongy inside achieved through a slow, careful fry—sometimes up to fifteen minutes. The word "sfinci" means "sponge," which is just perfect because their texture is so airy and light. After they get that golden finish, they’re topped with sweet ricotta cream, chocolate chips, chopped pistachios, and colorful candied orange peels and cherries. This combo gives you a bite that’s moist and creamy inside, with a bit of crunch and fruity tang on top—super tasty.

Across Italy, people celebrate St. Joseph’s Day with special sweets, like "raviole" in Emilia. But in Palermo? St. Joseph’s Day pastries almost always mean these delicious Sicilian cream puffs. Each one looks like it's ready to party—like a little celebration on a plate. Sicilian cream puffs are rich, but not too heavy. That ricotta filling? Perfectly sweet without being overwhelming. Plus, the pistachios and candied fruit add that classic Sicilian flair. So crunchy and chewy with every bite.

These pastries are the kind of food that pulls everyone to the table, especially for celebrations. And, frankly, while Sfinci di San Giuseppe taste best fresh, they're really good even after sitting for a bit, keeping their tender, cloud-like feel. If you want to experience traditional Sicilian desserts, there’s nothing quite like these ricotta-filled delights to mark a special day with loved ones. Whether you're actually in Sicily or just dreaming about it, these treats offer a true taste of Italian festivity. Pretty simple, right? And the flavors? Seriously good.

INGREDIENTS

618

Calories per serving

Ingredients for 20-25 Sfinci: Water 1 cup (250 ml); Salt 0.625 tsp (3.5 g); Type 00 flour 1.67 cups (200 g); Eggs 8.8 oz (250 g) - (5 medium eggs); Butter 4 ½ tbsp (65 g)

for the cream: Sheep's milk ricotta cheese 2 ½ cups (600 g); Powdered sugar 1 ½ cup (180 g); Dark chocolate chips 1.8 oz (50 g)

for decoration and frying: Lard - 1 kg (or 1 liter of peanut oil); Ground pistachio 3 spoonfuls; Candied cherries 20; Candied orange 20 - zests

Preparation

How to prepare Sfinci di San Giuseppe

Start preparing the Sfinci di San Giuseppe by making the ricotta cream. The night before, put the sheep's ricotta in a colander to drain well, then pour it into a bowl and add the powdered sugar: mix to combine everything, cover with cling film or a lid, and let it rest in the refrigerator overnight.
Pour the water, butter (or lard), and salt into a saucepan 1, and once it comes to a boil, add the flour all at once 2, stirring the ingredients on the fire with a wooden spoon for at least 2-3 minutes 3.

until the mixture detaches from the saucepan 4. Let it cool 5, and in the meantime, you can add the dark chocolate chips to the ricotta cream 6 and put it back in the refrigerator until the Sfinci are fried.

Place the dough in a stand mixer with the paddle attachment 7 (or work by hand with a wooden spoon) and process the dough for 1 minute, then add the eggs one at a time: do not add the next egg until the previous one is fully absorbed. You should obtain a smooth, creamy, and thick batter 8. Melt the lard (or heat the oil) in a saucepan until it reaches 320-329°F, then fry the dough by spooning it into the saucepan 9: do not fry more than 3-4 Sfinci at a time to avoid lowering the oil temperature too much and to ensure enough space when the Sfinci start to grow.

Turn the Sfinci often using two forks 10, to brown them on all sides and let them inflate well 11. At this temperature, the Sfinci need to fry for at least 10-15 minutes. When they are well golden, drain them well with a slotted spoon 12 and lay them on a tray lined with paper towels.

When you have finished frying, let the Sfinci cool slightly, then take the ricotta cream, work it a few seconds with a wooden spoon, and then, using a spoon, cover the surface of the Sfinci 13. Garnish each Sfincio with some pistachio granules 14, a candied cherry, and a piece of candied orange peel 15. Serve immediately.