3.18.2017

Italian Cream Puffs for St. Joseph's Day


Italian Cream Puffs ~ are always made around this time of year and especially on March 19th, the Feast of San Giuseppe, St. Joseph's Day.  If you've never had a San Giuseppe cream puff before, you're in for a real treat! These delicate Italian cream puffs are baked then filled with a luscious cream. Yum!

This is one recipe with 2 different kinds of cream fillings.  One cream puff is filled with a traditional vanilla custard (the Neapolitan version, known as the zeppola or zeppoli) and the other cream puff is filled with a rich-cannoli cream, the Sicilian version traditionally known as the Sfinge.  Each one is topped with a cherry... and BOY- how we always look forward to these wonderful treats every year!


The Sfinge is a very popular Sicilian treat, always made on March 19th, the Feast of San Giuseppe. The feast honors the patron saint of all fathers, and since my husband's name is Joseph (and born near Palermo, Sicily), I wanted to surprise him with his childhood favorite pastry - the Sfinge.

My sister and I also grew up with these gems, but they have a special meaning to my husband.  They were always consumed on his Name Day; which in Italy, it is a celebration that is larger than one's own birthday.

The Sfinge is traditionally a deep fried pastry filled with candied citrus and a rich ricotta cream. Sfinge is a central part to Palermo's culture in Sicily. While they are consumed primarily on St. Joseph's Day, they are now made all year-round in Sicily and can be found in every pasty shop all over Italy.


The ingredients used to make these delicious pastries are butter, eggs and flour. I decided to bake them, instead of deep-frying.  Next, I made both cream fillings (recipes for both are at the bottom of this post).  The cannoli-cream filling is made with whole milk ricotta, confectioners' sugar, vanilla extract, lemon zest, cinnamon, and mini chocolate chips.  The Neapolitan cream puff (traditionally also deep-fried) is filled with a vanilla custard cream.  I made a simple custard cream, by simply mixing vanilla pudding and whipped cream together.  Super easy!

This recipe makes about 20 cream puffs and enough to share with everyone.  Both cream puffs are very light, airy, and creamy delicious!  Before you serve them, sprinkle on top with some white powdered sugar. They'll look like a 'professional baker' lives in your house, haha.


Whether you choose the Neapolitan or Sicilian version of this recipe, you honor St. Joseph and take part of his Feast Day.

This dessert will have you ready to start thinking about dishes to prepare for the next Spring holiday to follow- Easter!  I am already planning delicious recipes to come, so stay tuned!


Enjoy!


Italian Cream Puffs - for St. Joseph's Day

  • 3/4 stick (6 Tbsp.) unsalted butter
  • 3/4 cup water
  • 1/4 tsp. salt
  • 3/4 cup sifted all-purpose flour
  • 3 large eggs

1.  Preheat oven to 425 degrees.  
Prepare 2 cooking sheets for baking.  Lightly spray with cooking spray, or use silicon mats for baking or parchment paper.

2.  In a medium sauce pot, heat butter with water and salt over high heat.
Stirring until butter is completed melted.

3.  Reduce the heat to low, add sifted flour - all at once - and with a fork or wooden spoon, stir vigorously, until the mixture leaves the sides of the pan and forms a smooth ball.

4.  Remove from heat, transfer the dough into a mixing bowl to cool, about 1 to 2 minutes.  Add the eggs, one at a time, stirring vigorously (with a wooden spoon) after each addition until it comes to a smooth and creamy texture.  The soft mixture should have a satin-like sheen to it.


5.  Drop by tablespoon (I used 2 spoons to help me scoop and drop the dough onto the baking sheet), about 3-inches apart onto each baking sheet. Shaping each one round with points up in the center.


6.  BAKE for 18 to 20 minutes for 18 medium size pastries.

7.  Remove and prick each pastry on top with a skewer.  This will allow the steam inside to escape. Then return to oven for 2 to 3 minutes more.  Pastries should be firm to the touch.


8.  Remove and set aside to cool completely before filling. Once they are completely cooled, fill them with  the cream, top each with a cherry and refrigerate for at least 1 to 2 hours before serving.

Yields: 18 to 20 Italian pastries / cream puffs


Ricotta Cream Filling

  • 3 +1/2 cups whole milk ricotta cheese (I used Galbani), drain any liquid
  • 1 cup confectioners sugar, and extra for garnish
  • 1/2 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1/8 tsp. ground cinnamon
  • 2 to 3 Tbsp. mini semi-sweet chocolate chips
  • small jar of maraschino cherries, rinse and pat dry
  • Optional: candied citrus to garnish
In a mixing bowl, gently stir ricotta, powdered sugar, vanilla, lemon zest and cinnamon until well combined. Stir in mini chocolate chips, or more to your liking.  Refrigerate for about 2 hours,
or chill over night before filling the pastries.

When ready, slice each pastry in half.  Fill each one with ricotta cream and close the tops.  Garnish with an extra teaspoon of ricotta cream on top, and add one maraschino cherry on top. Optional: also add a piece of candied citrus on top.  Lightly sprinkle with powdered sugar over them and serve.

Yields: 3.5 cups


Vanilla Custard Filling

  • 1 box (3.4 ounce) instant vanilla pudding
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. confectioners sugar, and extra to garnish
  • maraschino cherries, to garnish

In a blender, blend on low speed, 1 cup of milk with 1 package of instant vanilla pudding. Set aside

In a small bowl, beat heavy cream and vanilla for 2 to 3 minutes, until it forms peaks, add in powdered sugar and beat for 1 to 2 minutes more.  Fold in the vanilla pudding. Chill for 2 hours or over night.

When ready to serve, fill cream puffs, close with tops.  Add a teaspoon more of vanilla custard on top. Top each with a maraschino cherry and sprinkle with some powdered sugar.  Serve.

Yields: 3.5 cups

                          
Print Friendly and PDF

8 comments:

  1. Look at you! These are gorgeous!! I've always wanted to make cream puffs but can't tell you why I still haven't. Amazing and beautiful and I bet they taste fantastic. Bravo!!! Have a wonderful weekend ladies :)

    ReplyDelete
    Replies
    1. Thank you Tricia! You are so sweet! Making these cream puffs are so easy, you 'll see- I promise. Have a wonderful weekend. :)

      Delete
  2. I know I would love both versions of these cream puffs! They are gorgeous and worthy of any special celebration. I love how certain foods can bring back childhood memories- they are the best! :)

    ReplyDelete
    Replies
    1. Thank you Betty! Hope you had a nice weekend!

      Delete
  3. You are such a good wife to make this special treat for your husband! They look so good and the ricotta cream sounds especially delicious.

    ReplyDelete
    Replies
    1. Thanks Sue! I made him very happy especially since we can't find a bakery in Charleston that makes these cannoli-cream filled Sfinges.

      Delete
  4. These look so yummy…now if only my name was Joseph so that I could eat lots of them. :D

    ReplyDelete
    Replies
    1. Haha, sadly we don't have an Italian bakery here in Charleston that makes them. But in NY you can enjoy these creme puffs all year long. Have a great weekend!

      Delete

Thank you for taking the time to write a comment!

It makes us smile knowing that you are reading our posts and trying our recipes! Please keep in mind, anything that sounds like a spam will be deleted.

Thanks for sharing on Social Media, and follow us on Instagram! ....Cheers!