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Sfinci di San Giuseppe are small mounds of choux pastry, deep-fried until the shell cracks and turns deep gold, then filled with sweetened ricotta cream. Sicilians make them every March 19 for the Feast of St. Joseph, though the recipe works any week you want fried dough and citrus-scented ricotta on the same plate.
The dough is a standard pate a choux, cooked on the stove before frying instead of baking. That’s the part that trips people up: the dough has to dry out in the pot for a minute or two, or the puffs turn greasy and won’t hold their shape in the oil.
I fill mine with sheep’s milk ricotta when I can find it. It’s drier and sweeter than cow’s milk ricotta, so the filling holds its shape once piped.
A dusting of pistachios, a strip of candied orange, and a light shower of powdered sugar finish the job. Nothing fancy, just the classic combination.
Why You’ll Love This Recipe
- Crackly fried shell contrasts with silky ricotta filling
- Ready in about an hour with pantry staples
- No candy thermometer trickery, just steady stovetop frying
- Traditional St. Joseph’s Day treat, easy any season
Ingredient Notes
- Ricotta: Sheep’s milk ricotta is traditional in Sicily and holds up better once piped. Cow’s milk ricotta works too, just drain it longer since it’s wetter.
- Eggs: Room temperature eggs incorporate into the hot choux dough faster and give a smoother, glossier result.
- Vegetable oil: Use a neutral oil like sunflower or peanut for frying. Olive oil smokes at too low a temperature for this job.
- Candied orange peel: Look for it near dried fruit or make your own with orange peel simmered in sugar syrup. Candied citron is a close substitute.
- Powdered sugar: Split between the filling and the final dusting. Sift it over the finished puffs right before serving so it doesn’t melt into the ricotta.
Crispy Fried Sfinci di San Giuseppe (Ricotta Puffs)
Ingredients
Method
- Drain the ricotta in a cheesecloth-lined sieve set over a bowl, refrigerated, for at least 2 hours or overnight, to remove excess whey.
- Whisk the drained ricotta with powdered sugar, vanilla, orange zest, and cinnamon if using until smooth. Fold in the chocolate chips. Cover and chill until needed.
- Combine the water, butter, sugar, and salt in a 2-quart / 1.9 L saucepan. Bring to a rolling boil over medium heat until the butter melts fully.
- Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls cleanly from the sides.
- Return the pan to low heat and stir for 1 to 2 minutes to dry the dough, until a thin film forms on the bottom of the pan. Skipping this step is what makes the puffs turn greasy.
- Transfer the dough to a stand mixer bowl, cool for 5 minutes, then beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth, glossy, and falls off the spoon in a slow V shape.
- Heat the oil in a 26 cm / 10-inch deep, heavy pot to 175 C / 350 F, checked with a deep-fry or instant-read thermometer.
- Working in batches of 4 to 5, drop tablespoon-sized portions of dough into the oil using two spoons or a small ice cream scoop. Fry for 5 to 6 minutes, turning occasionally, until deep golden and puffed and a toothpick inserted comes out clean.
- Lift the puffs out with a slotted spoon and drain on a wire rack set over paper towels. Let cool for at least 10 minutes before filling; ricotta melts into a warm shell instead of holding its shape.
- Once cooled, cut a small slit into each puff or slice it in half. Pipe or spoon in the ricotta filling generously.
- Dust with powdered sugar, top each puff with a piece of candied orange peel and a sprinkle of chopped pistachios. Serve the same day.
Notes
- Drain ricotta at least 2 hours, or overnight for a thicker filling.
- Dry the choux dough over low heat until it pulls from the pan.
- Keep oil at 175 C / 350 F; a thermometer beats guessing.
- Fill puffs only right before serving so the shells stay crisp.
- Fry in batches of 4 to 5 puffs so the oil temperature doesn't drop.
Tips for Success
- Drain the ricotta overnight in a cheesecloth-lined sieve so the filling holds its shape once piped.
- Add the eggs one at a time to the choux dough, beating fully before the next addition.
- Check the oil with a thermometer before frying; too cool and the puffs turn greasy.
- Fry only 4 to 5 puffs at a time so the oil temperature stays steady.
- Fill the puffs within an hour of serving since ricotta softens the fried shell over time.
Variations
- Swap the ricotta filling for pastry cream if you want the softer, custard-style version found in some Sicilian bakeries.
- Fold toasted pine nuts into the ricotta filling for extra crunch alongside the classic pistachio topping.
- Bake the choux at 200 C / 390 F for 25 minutes for a lighter alternative to frying, though the shell stays softer.
Storage and Reheating
Sfinci di San Giuseppe taste best the day you fill them. Once the ricotta touches the fried shell, it starts to soften, and by the next day the crackly texture that makes these worth frying is gone.
If you want a head start, fry the plain choux puffs up to 24 hours ahead and store them uncovered at room temperature in a single layer, not sealed in a container where trapped steam turns them soft. Keep the ricotta filling covered in the fridge separately for up to 2 days.
Fill and garnish only right before serving. This isn’t a fried food you reheat in the oven or air fryer, since ricotta doesn’t reheat well and the shells were never meant to crisp back up once filled.
Serving Suggestions
Sfinci di San Giuseppe show up on Sicilian tables around March 19, piled on a platter with extra pistachios and candied orange scattered over the top. Serve them slightly cool, once the ricotta has had a few minutes to set inside the shell.
A short glass of Marsala or Vin Santo alongside makes a fitting finish to a Sunday lunch. For a lighter pairing, plain espresso does the job just as well without competing with the orange in the filling.
If you’re serving a crowd, set the fried puffs on one plate and the ricotta filling in a piping bag next to them, so everyone fills their own right before eating.
FAQ
Why is my sfinci filling runny instead of thick?
Your ricotta probably wasn’t drained long enough. Fresh ricotta holds a lot of whey, and skipping the overnight drain in a cheesecloth-lined sieve leaves the filling loose and weepy once piped. Drain the ricotta at least 2 hours, longer if you have time, and whisk in the powdered sugar just before filling, not hours ahead.
Can I use cow’s milk ricotta instead of sheep’s milk?
Yes, cow’s milk ricotta works, though it’s wetter and less sweet than sheep’s milk ricotta. Drain it longer, closer to 4 hours, and taste before adding sugar since cow’s milk ricotta needs a touch more to match the natural sweetness of the version traditionally used in Sicily.
Can I fry the choux puffs ahead of St. Joseph’s Day and fill them later?
Yes, fry the plain choux puffs up to a day ahead and store them uncovered at room temperature so the shells stay dry and crackly. Fill only right before serving, since ricotta softens the shell within an hour or two and the sfinci lose their crunch.
What goes well with sfinci di San Giuseppe besides candied orange peel?
A short glass of chilled Marsala or a strong espresso works well alongside sfinci di San Giuseppe, cutting through the sweetness of the ricotta. Fresh strawberries or extra pistachios scattered on the plate add color without competing with the filling’s citrus note.
Are sfinci di San Giuseppe gluten free?
No, traditional sfinci di San Giuseppe aren’t gluten free since the choux dough relies on wheat flour’s structure to puff properly in the oil. A 1:1 gluten-free flour blend can work in a pinch, but the shells turn denser and less airy than the classic version.
What’s the difference between sfinci di San Giuseppe and zeppole di San Giuseppe?
Sfinci di San Giuseppe are fried choux puffs filled with sweetened ricotta, specific to Sicily’s St. Joseph’s Day celebrations. Zeppole di San Giuseppe, the Neapolitan version, use a similar choux base but are shaped into rings and topped with a dollop of pastry cream and a cherry.