Sfinge di San Giuseppe Recipe

personal chef fort lauderdale event catering

Today, March 19, is the Feast of St. Joseph. There are many traditions that come from the Italian side of my family, both Calabrian and the Campagna. I am going for the sweet side today. with Sfinge di San Giuseppe.

Sfinge:
1 cup/250ml water
1/3 cup/76g unsalted butter
1 tablespoon/15ml sugar
Grated rind of 1 lemon
Pinch of salt
1 cup/125g sifted flour
4 large eggs, at room temperature
1 tablespoon/15ml Cognac or vanilla

Filling:
2 cups/246g ricotta cheese
1/2 cups/65g confectioners' sugar
1/2 teaspoon/2ml. vanilla
1/4 teaspoon/1ml ground cinnamon
1/3 cup/33g grated dark chocolate
2 tablespoons/30ml finely chopped pistachios
Garnish:
Powdered sugar
Lemon rind
Put water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring to a boil, and as soon as the butter has melted, remove from heat. Add the flour all at once, stirring constantly and with vigor.
Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Cook just a little longer, until you hear a slight crackling, frying sound. Remove the pan from the heat, and cool slightly.
Add the eggs, one at a time. Be sure that each egg is thoroughly blended into the mixture before you add the next. Stir until smooth and thoroughly blended. Add the Cognac or vanilla. Cover the dough and let it stand for 15 to 20 minutes.
Preheat the oven to 400F/200C/Gas 6
Drop the dough by heaping tablespoons on a buttered cookie sheet or onto parchment-lined sheet (better!), leaving 2 inches/5cm between the sfinge. Bake or 20 to 25 minutes, until golden brown. Remove from oven and cool.
Mix the ricotta, confectioners' sugar, vanilla, cinnamon, chocolate, and pistachios. Just before serving (so they don't get soggy!), cut off the tops of the sfinge and fill; place top back on after filling. Arrange on platter, sprinkle with powdered sugar to make them pretty, and garnish platter with lemon rind. 

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