According to legend, Sicilians prayed to St. Joseph to save them from famine in the midst of a drought during the Middle Ages, and soon after came abundant rainfall. They promised to honor the saint every year on March 19th, Festa di San Giuseppe, with a communal feast of local foods and sweets. This day also marks Father's Day in Italy.
In the US, the tradition of St. Joseph’s Day tables or altars persists in a number of Italian-American communities, and two luscious pastries, in particular, are associated with the holiday—ricotta-filled sfinci and custard-filled zeppole.
Rossella Rago, author and host of the popular online show Cooking with Nonna, shared the St. Joseph’s Day pastry recipes she learned from Nonna Lydia Palermo. The dough is the same for both the zeppole and the sfinci, so you can choose between the two types of fillings, or even better, indulge in both pastries!
Zeppole and Sfinci di San Giuseppe - St. Joseph’s Zeppole & Sfinci
by Rossella Rago & Nonna Lydia Palermo
Yield: This batch of dough will make 14 sfinci or 8 zeppole
Prep Time: 1 hour
Cook Time: 45 minutes
Ingredients:
For the dough:
1 cup water
1/4 cup shortening
Pinch of salt
1 cup all-purpose flour
4 large eggs
For the ricotta cream:
2 pounds ricotta impastata
1 1/2 cups confectioners’ sugar (powdered sugar)
1 packet Italian vanilla powder or 1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon orange extract
1/2 cup mini semisweet chocolate chips (optional)
To decorate:
Candied cherries
Candied orange peel
Crushed pistachios
For the pastry cream:
6 tablespoons granulated sugar
3 tablespoons cornstarch
1 cup whole milk
1 tablespoon heavy cream
3 egg yolks, beaten
1 teaspoon vanilla extract
whole peel of one lemon
To decorate:
Amarena Cherries as desired
Confectioners’ sugar as desired
Method:
To make the pastry dough:
In a medium saucepan bring the water, shortening and salt to a boil. Once the mixture comes to a boil, add the flour and reduce the heat to low. Mix with a wooden spoon continually for about 30 seconds until all the flour is incorporated and a soft dough forms that pulls away from the sides of the pan. Turn off the heat and continue stirring for 30 seconds. Remove from heat and transfer to a mixing bowl. Cool until the dough is cool enough to handle.
Once cooled mix with your hands for 5 minutes. If you find any clumps of flour that did not dissolve remove them and discard. Cool the mixture to room temperature.
Add in the first egg and mix with your hands until completely absorbed. Add in the second egg and repeat the process.
Add in the 3rd and 4th egg, mixing with an electric mixer until each egg is fully absorbed before adding the next. Mix until the dough is very smooth.
Put a 5-quart stock pot over a high flame and heat about 2 1/2 inches of oil. Use a thermometer to maintain the heat between 375 and 400 degrees.
To fry the Sfinci:
Fill a small bowl with oil.
Using a small ice-cream scoop or a spoon, dip the spoon or scoop in oil first and then scoop the dough. The oil will allow the dough to release easier. Drop the dough by rounded tablespoon into the hot oil. The dough will continue popping and expanding as the sfinci cook. Fry the sfinci 3 at a time until they are golden brown and no longer pop and expand, about 5 minutes. Transfer with a slotted spoon to a paper towel lined plate. Cool before slicing and filling. The sfinci will be hollow on the inside.
To make the Ricotta Cream:
In a large mixing bowl, combine the impastata, confectioners’ sugar, cinnamon and extracts. Mix well and then pass through a strainer to smooth out the ricotta’s texture. Fold in the chocolate chips if using.
Slice the sfinci down the middle with a knife and fill with about 2 tablespoons of the cream. Top each one with a candied orange peel, a candied cherry, and crushed pistachios.
To fry the Zeppole:
Cut out eight 4x4 inch squares of parchment paper.
Fill a disposable pastry bag fitted with a large star tip with the dough.
Carefully pipe out a circle of dough about 3 inches in diameter. Overlap the dough by no more than an inch.
When the oil is hot, drop the pieces of parchment paper into the oil about 3 at a time. Remove the pieces of parchment paper with tongs. Fry the zeppole until golden brown, about 5 minutes per batch. Transfer with a slotted spoon to a paper towel lined plate. Cool completely before slicing and filling.
To make the Pastry Cream:
In a mixing bowl whisk together the granulated sugar and cornstarch. Set aside.
In another mixing bowl, combine the milk, cream, beaten egg yolks, and vanilla extract. Whisk until blended.
Put a large saucepan over a medium flame and add the milk mixture and sugar and cornstarch. Stir continuously with a wooden spoon. Add the lemon peel and continue stirring until the mixture thickens, about 7-8 minutes. Remove from heat. Scoop out the lemon peel and discard, and continue to stir for another 30 seconds. Take a sheet of plastic wrap and press it into the surface of the cream. Cool to room temperature.
Slice the Zeppole in half with a knife.
Transfer the pastry cream to a disposable pastry bag fitted with a star tip. Pipe the cream onto the bottom half of the zeppole and top with the other half. Pipe a bit of cream in the center of the zeppole and top with an amarena cherry. Optionally dust with confectioners’ sugar.