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Sfinci di San Giuseppe

Fried choux puffs topped with ricotta and candied fruit

Palermo’s San Giuseppe sfinci: airy fried choux puffs with sweet sheep’s ricotta, chocolate, pistachios and candied fruit.

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Prep35 minsCook30 minsServes12DifficultyAdvanced

Plus 1 hr for cooling choux and fried puffs; ricotta should already be drained; included in the total time below.

Editorial recipe cover for Sfinci di San Giuseppe, from Palermo, Sicily

Palermo, Sicily

The regional version.

Palermitan San Giuseppe choux sfinci with ricotta topping, not the separate yeasted raisin fritter.

  • The dough is cooked choux, not a yeasted fritter batter.
  • Gentle frying allows the puffs to expand and cook inside.
  • Ricotta, chocolate and candied fruit provide the Palermitan topping.

Technique: fried choux puffs topped with ricotta and candied fruit

Do not add eggs while the dough is hot. Fry in small batches and keep the temperature steady; a browned exterior with a wet centre means the puffs need gentler, longer cooking.

The recipe

Sfinci di San Giuseppe

35 min prep30 min cook2 hrs 5 min total12 portions

Includes 1 hr for cooling choux and fried puffs; ricotta should already be drained.

Scale:

Ingredients

Choux

Topping

Frying

Method

  1. 1

    Bring water, lard and salt to a boil. Add flour at once and stir firmly over low heat for 3–5 minutes.

  2. 2

    Spread the dough in a bowl to cool until warm. Beat in eggs one at a time, then choux sugar and lemon zest.

  3. 3

    Heat deep frying oil to about 160°C. Add small spoonfuls with plenty of space for expansion.

  4. 4

    Fry gently, turning, for about 8–10 minutes until well expanded and cooked inside; split the first puff to check.

  5. 5

    Drain and cool fully. Sieve ricotta with topping sugar, then fold in chocolate and half the candied peel.

  6. 6

    Spoon ricotta over each cooled puff and decorate with remaining citrus and pistachios. Fill only when ready to serve.

The version on this page

Palermitan San Giuseppe choux sfinci with ricotta topping, not the separate yeasted raisin fritter.

  • The dough is cooked choux, not a yeasted fritter batter.
  • Gentle frying allows the puffs to expand and cook inside.
  • Ricotta, chocolate and candied fruit provide the Palermitan topping.

Cooking it well

Do not add eggs while the dough is hot. Fry in small batches and keep the temperature steady; a browned exterior with a wet centre means the puffs need gentler, longer cooking.

Serving and planning

Makes about 12 small sfinci for a festive dessert. They are distinct from the small raisin-studded yeasted sfinci.

Allow 60 additional minutes for cooling choux and fried puffs; ricotta should already be drained. This is included in the total recipe time, alongside active preparation and cooking.

Explore the Sicilian cooking guide for related dishes and pantry notes.

Storage

Refrigerate ricotta topping separately and use within 2 days. Assemble the puffs on the day of frying.

Freezing

Freezing finished, decorated sfinci is not recommended for texture.

Reheating

Serve cooled with chilled ricotta; do not reheat decorated sfinci.

Keep cooking

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