How To make Sicilian Fruit Filled Pastry

How to make Sicilian St. Joseph's day pastries - Sfinci di San Giuseppe

#sfincidisangiuseppe. #traditionalsicilianrecipes. #authenticitaliancuisine

March has already arrived and here is the Sfinci di San Giuseppe recipe.

The sfinci di San Giuseppe which translated into English means “St Joseph's day pastries”, are typical Sicilian sweets, especially from Palermo.

Beautiful and colorful to look at but above all delicious to eat.

They are prepared on March 19 on the occasion of the feast of St. Joseph which is also Father's Day.

The sfinci are fried pastries stuffed with a cream of fresh ricotta and chocolate and finally decorated with chopped pistachios and candied fruit.

They are easy to prepare desserts, but you need to pay attention to a few steps.

1 To make the sfinci di San Giuseppe, choose a fresh ricotta cheese of excellent quality, possibly made from sheep's milk.
But even the one made with cow's milk works, only the draining time will be longer.

For example, I used cow ricotta to make this video recipe and that's why I show that ricotta must drain in the fridge for at least 8 hours.

2 The draining of ricotta. Fresh ricotta contains a lot of whey. To make an excellent ricotta cream, it must be as dry as possible, otherwise, the cream will be too watery.

3 Another fundamental step in making Sicilian st joseph's day pastries is frying. To have perfect frying the oil temperature must be around 165 ° C.

If it is lower the sfincia will absorb too much oil becoming soggy.

If, on the other hand, the oil temperature exceeds 170 ° C, it will darken too much on the outside, remaining raw on the inside.


The sfinci will grow a lot during frying, so I recommend you fry a few at a time.

At the end, the sfinci will appear golden on all sides and empty inside.

To make ricotta cream is very simple.

Once the ricotta has lost all the whey and is, therefore, more compact, mix it well with the sugar and put it back in the fridge for another 8 hours.

Then pass it through a sieve to make it more creamy and remove any lumps and mix it with chocolate chips.

You got the ricotta cream the one that Sicilians use to fill not only the Sfinci di San Giuseppe but also two other famous Sicilian traditional desserts: Cannoli and Cassata.

Here are the ingredients to make the Sfinci di San Giuseppe recipe:

For the batter:

All-purpose flour
Water
Eggs
Butter or lard
Baking soda
Salt
Peanut oil for frying

For the Ricotta filling:

Fresh ricotta
Sugar
Chocolate chips
Chopped pistachios
Cherries and Candied Orange Peel

Now it's your turn, try to delight your palate and that of your family or guests.

Here you can find the detailed recipe
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A traditional Sicilian pastry loved by the Godfather.【 Recipe 】

Ingredients
◆Dough
25g strong flour
25g light flour
15cc boiling water
3g olive oil
7g white wine
5g sugar

◆Cream
200g cream cheese
15~20g chocolate chips (or chocolate boards)
Sugar powder
Cinnamon to taste

Frying oil
Strawberries (or other fruit of your choice), to taste

Recipe
(1) Put all the ingredients for the dough into a bowl and mix with a spatula.
Knead in the bowl until the dough comes together.
Wrap in plastic wrap and let rest at room temperature for 1 hour.

(2) Chop the chocolate finely with a knife and mix it into the cream cheese that has softened slightly at room temperature.
Put nuts in a bag and crush them by beating with a knife handle or cotton swab.
Cut strawberries into small dice.

(3)Cut a piece of aluminum foil about 15 cm wide and roll it around.
Then, roll it up with another piece of aluminum foil of the same size and make a double layer.
Make 6 rolls.

(4)Divide the dough into 6 equal portions and roll them out into a circle of 1 to 2 mm in thickness.
　 Grease the cylinder made of aluminum foil and roll the dough around it.

(5) Place the dough in oil heated to 170°C and take it out once the surface has turned a little color.
　When the dough has cooled slightly, remove the aluminum foil and deep-fry the dough again.
　 After frying, cool the dough on a bat and remove the aluminum foil and fry again.
When removing the aluminum foil, hold the edges and twist the foil tightly to make it thinner.

(6) Just before eating, squeeze the cream into the dough tube.
　 For the final product, squeeze the cream into the dough tube just before eating, and decorate with fruits and nuts of your choice.
　Sprinkle with powdered sugar and cinnamon powder to taste.

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Sicilian Apple Cake

The apples melt into the batter creating an almost custard like filling, and the raisins become all 'jammy' and sweet. The pine nuts add a little crunch all the way through the cake along with the walnut crust on the outside which makes for a great textured cake. This cake is very moist, and delicious served both hot or cold. Serve with some softly whipped cream for a superb dessert.

Full Recipe:


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How to Make Italian Lemon Pastry Cream

A rich and thick lightly scented lemon-infused pastry cream recipe made with eggs, milk, sugar, cornstarch, butter and a pinch of salt. This gluten-free pastry cream is referred to as crema pasticcera in Italian and is an essential component in so many Italian desserts. Follow the tips included to make the best ever pastry cream! #Italianpastrycream #pastrycream

Get the FULL RECIPE here:

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RUM BABA Original Italian Recipe with Pastry Cream

RUM BABA Original Italian Recipe with Pastry Cream
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How to make the original italian rum baba. The babà, although originating from the court of Poland, is a traditional dessert of Neapolitan pastry. In this recipe we present the version enriched with italian pastry cream and decorated with syruped cherries.
You can make a rum baba cake or a single portion desserts.

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????️ ACCESSORIES
Piping bag:
Baba mold

???? INGREDIENTS
Baba Dough:
3 eggs
2 tbsp fresh milk
2.5 tbsp (1.8 oz) caster sugar
1/2 oz brewer's yeast
1/2 tsp salt
1.7 cups (9 oz) flour
1/2 cup (3.5 oz) butter

Rum Syrup:
2 cups water
3 cups caster sugar
1 cup Rum

Italian Pastry Cream:
5 egg yolks
9 tbsp (4 oz) caster sugar
1 sachet Vanilla extract
2 tbsp flour (or corn starch)
2.5 cusp fresh milk

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ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make sweets, desserts and cakede corating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.

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Best Pistachio Cake Recipe | 최고의 피스타치오 케이크 레시피

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sundaybakingchannel@gmail.com
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Pistachio ganache Montee cream
White chocolate 35% 120g
Heavy cream 75g
Pistachio paste 45g
Cold heavy cream 180g

Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g

Syrup
Sugar 25g
Water 50g

Cream amount for one layer: 70g
Cake size:17cm X 8cm


Pistachio for covering the cake 100g
Roast at 300F for 5min
* I prefer roast pistachio on low temperature with a short period of time because I didn't want to lose a nice green color of pistachio



피스타치오 가나슈 몽테 크림
화이트 초콜릿 120g
생크림 75g (뜨거운 상태)
피스타치오 페이스트 45g
생크림 180g (차가운 상태)

피스타치오 조콩드
계란 2개 100g
아몬드 파우더 50g
피스타치오 페이스트 50g
슈가파우더 50g
계랑 흰자 90g
설탕 30g
박력분 38g
180도에서 약 8-10분간 구워주세요.
*굽는 시간은 온도 사양과 케익 두께에 따라 달라질 수 있으니 유의하세요.

설탕 시럽
설탕 25g
물 50g

케익 사이즈 : 17cm X 8cm
한 레이어당 크림 양: 70g


피스타치오 100g
150도에서 5분간 구워주세요
*제 경험상 피스타치오를 높은 온도에서 굽게 되면, 피스타치오의 이쁜 초록색을 잃게되더라구요. 개인적으로 맛도 별로구요. 특히나 이 케익은 피스타치오로 장식할 거라서 최대한 초록빛이 날 수 있도록 낮은 온도에서 짧은 시간동안 로스팅 해주었습니다.