The Saint Joseph’s Sfincia (Sfinci i’ San Giuseppi) is a typical dessert widespread in the western Sicily, especially in Palermo. The name “Sfincia” – like “Sfincione” – comes from the Latin “Spongia”, meaning sponge, and is due to the particular shape and consistency of its dough. It’s the traditional dessert for the 19th of March, Saint Joseph’s day, but you can find it in every Sicilian confectionary in any day during the year! Can’t you find Sfinci in your hometown? Do you want to cook them by yourself? Follow our recipe!
Saint Joseph’s Sfincia
Course: DessertDifficulty: Medium20
servingsIngredients
Flour 00 1/2 Pound
Butter 2oz
Eggs 5
Powdered Sugar 1/2 pound
Lard (or oil) for frying
Candied oranges and cherries
Salt
Pistachio Grain
Water 1/2 pound
Sheep Ricotta 20 oz
Chocolate chips 2 oz
Directions
- The first step is the ricotta cream because it has to rest in the fridge for all the night! It’s very easy: just put ricotta into a strainer, then melt it with the powdered sugar, cover it with a film and let it rest in the fridge!
- For the dough, pour the water into a pot, add salt and lard (or butter) and, once the water boils, add the flour. Mix the dough for about 3 minutes.
- Let the dough to cool down, then add the eggs and mix. It is very important to add eggs one by one! When you have a smooth dough, you can start to fry you Sfinci!
- Warm up the oil (or melt the lard) to 320° Fahrenheit, shape a piece of dough as a Sfinci and fry it! Do not fry too much Sfinci at the same time, it is important to keep the oil temperature high! They are ready in 10-15 minutes.
- Melt your ricotta cream adding chocolate chips and, when Sfinci are not too hot anymore, cover them with the cream, adding candied oranges, cherries, and pistachios grain. You can also fill your Sfinci with the pistachio cream that you can find in our shop if you prefer!
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