Best Sfinge Recipes

SFINGE DI RICOTTA

Steps:

• In a large bowl; mix eggs, white sugar, and ricotta cheese until smooth and creamy. Stir in the vanilla and flour. If the batter is dry mix in a little of the milk.
• In a frying pan over medium high heat, heat vegetable oil until hot. Drop teaspoonfuls of batter into the hot oil and fry until golden. Turn to cook cookies evenly. Remove with a slotted spoon and drain cookies on paper towels. Sprinkle with confectioner's sugar if desired.

SFINGE

Steps:

• 1. Beat Eggs and Water, blend well and set aside.
• 2. Combine dry ingredients together (sugar, flour, baking powder, salt). Stir into egg mixture. Cover and set in warm place for 30 minutes.
• 3. Drop 1 tbsp of batter in oil (3 at a time) or you can also use some oil in a pan to cook the sphinge. Drain on paper towel.
• 4. On wax paper combine sugar and cinnamon together. Roll the sphine in the mixture

SFINGE DI SAN GIUSEPPE - ST. JOSEPH'S DAY CREAM PUFFS

Steps:

• Preheat the oven to 400F and lightly grease a baking sheet.
• Puff pastry shell: Combine first five ingredients in a saucepan and bring to a boil.
• Cook, stirring constantly until the dough leaves the side of the pan and starts to form a ball.
• Add eggs one at a time, beating well after each addition.
• Add the grated orange& lemon peel.
• Drop by tablespoon on a baking sheet.
• Bake for 10 minutes.
• Reduce heat to 350 degrees F.
• for another 25 minutes.
• Cream Filling: Stir the filling ingredients together until smooth.
• When the puffs have cooled, cut a small slice off the top.
• Fill puffs and replace the small slice on top of filling.
• Enjoy.

SFINGE DE SAN GIUSEPPE

Steps:

• Mix ricotta cheese with sugar, vanilla and eggs.
• Mix in Self-Rising flour and beat until smooth.
• Heat oil to 370 degrees.
• Drop mixture by tablespoons a few at a time into oil.
• Remove from oil when they reach a golden brown.
• Drain on absorbent paper.
• Sprinkle with confectioner's sugar, cinnamon sugar or honey.
• Serve Warm.

ST. JOSEPH'S DAY CREAM PUFFS SFINGE DI SAN GIUSEPPE

Steps:

• Put water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring to a boil, and as soon as the butter has melted, remove from heat. Add the flour all at once, stirring constantly and with vigor.
• Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Cook just a little longer, until you hear a slight crackling, frying sound. Remove the pan from the heat, and cool slightly.
• Add the eggs, one at a time. Be sure that each egg is thoroughly blended into the mixture before you add the next. Stir until smooth and thoroughly blended . Add the Cognac or vanilla. Cover the dough and let it stand for 15 to 20 minutes.
• Preheat the oven to 400º F.
• Drop the dough by heaping tablespoonsful on a buttered cookie sheet or onto parchment-lined sheet (better!), leaving 2 inches between the sfinge. Bake for 20 to 25 minutes, until golden brown. Remove from oven and cool.
• Filling: Mix the ricotta, confectioners' sugar, vanilla, cinnamon, chocolate, and pistachios. Just before serving (so they don't get soggy!), cut off the tops of the sfinge and fill; place top back on after filling. Arrange on platter, sprinkle with powdered sugar to make them pretty, and garnish platter with lemon rind.