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This pastry is an Italian tradition every March 19th for the feast of St. Joseph. This day is also considered Father’s Day in Italy because St. Joseph is the father of Jesus. There are two types of pastry enjoyed on this day Zeppole di San Giuseppe and Sfinci di San Giuseppe.

Full Youtube Video here on the entire process:

Sfinci di San Giuseppe

An italian pastry eaten in honor of St. Joseph!

Print Recipe

Course Dessert

Cuisine Italian

Ingredients

Dough

113 g Unsalted Butter 1 stick
150 g AP Flour 1 1/4 cup
250 ml Water 1 cup
10 g Sugar 2 tsp
2 g Salt 1/4 tsp
3 Large Eggs
Oil for deep frying

Filling

2 cups Ricotta, drained
1 cup Confectioners Sugar
1/2 cup Mini Chocolate Chips
1 tsp Vanilla Extract
Amarena Cherries
Candied Orange peel optional

Instructions

Cannoli Cream

Add the Ricotta to a strainer lined with a cheesecloth. Place over a bowl and let it sit overnight in the refrigerator to drain. This is a very important step or the cannoli cream will be watery!
The next day, place the drained ricotta into a bowl and add confectioner's sugar, vanilla extract and mix well. Then fold in the chocolate chips. Place into the refrigerator until ready to use.

To make the Pate a Choux

Add butter and water to a sauce pan. Melt the butter and then add salt and sugar. Mix to dissolve.
Add the flour all at once and mix vigourously until the dough comes together. Cook for a few minutes until the dough detaches from the pan and looks slightly shiny.
Place into a bowl and let it cool. **Tip: I place the dough into the bowl of a stand mixer. Using the paddle attachment on low speed, I let the mixer cool the dough for me. Once cool enough, add one egg at a time with the mixer on medium speed.
Once you have achieved a creamy dough, set aside and start to heat your frying oil in a medium sized pot. Fill the pot 2 inches below the rim. Do not over fill with oil or it will overflow when you add the dough. Heat the oil to 330℉. No more than that or they will get dark on the outside and not expand on the inside which results in a dense center. This process could take between 5 – 8 mins to ensure they have puffed up nicely.
Place the sfinci on a wire rack to cool.
Add the cannoli cream to a piping bag with no tip or a star tip if you want to be fancy!
Once cooled cut them right down the middle but not all the way through.
Fill the inside with cannoli cream and pipe some cream on top as well. Top with an Amarena Cherry and a candied orange peel if you have it.
Sprinkle with powdered sugar and enjoy! Keep refrigerated if not serving immediately.

Keyword sfinci, sfinci di san giuseppe