Ingredients, Recipes, Traditions · 18 Marzo 2025
SFINCE DI SAN GIUSEPPE WITH MAIORCA FLOUR: A TRADITIONAL SICILIAN RECIPE
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Sfince di San Giuseppe with Maiorca Flour: A Traditional Sicilian Recipe
These are the days when the streets beside Sicilian pastry shops, from east to west, smell of sweet fritters.
Here in the far east, rice zeppole reign on trays heavy with honey and scented with cinnamon, while in the west another speciality honours Saint Joseph.
According to tradition, the recipe for sfince originated with religious women.
The nuns of the Monastery of the Stigmata of Saint Francis in Palermo made their fritters and coated them with honey to honour Saint Joseph.
A delicate fried choux puff, with no added raising agent of any kind.
The original version uses lard in both the dough and the frying fat; here I have substituted butter.
Sfince di San Giuseppe with Maiorca Flour: The Traditional Sicilian Recipe
Sfince di San Giuseppe are soft, indulgent sweets from Sicilian tradition, perfect for celebrating Father’s Day. With Federica Genovese Sicily&Food Maiorca flour, you will make a light, fragrant dough, ideal for these delicious ricotta-filled fritters. Follow this recipe step by step for the best results!
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For the filling
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Metod:
Make the Sfince
For perfect ricotta cream, prepare it ahead of time. Leave the ricotta to drain at least a day before use to remove excess whey.
- Pass the ricotta through a sieve into a bowl.
- Add the sugar and mix until smooth.
- Cover with a cloth and leave at room temperature for about two hours.
Place the water, butter and salt in a large saucepan and bring to the boil.
Remove from the heat and add all the sifted flour at once, stirring vigorously with a wooden spoon.
Return the pan to the heat and stir for a few minutes, until the dough pulls away from the sides.
Transfer to a bowl and allow to cool slightly for about 45 minutes.
Add the eggs one at a time, incorporating each thoroughly before adding the next. The mixture should be smooth and soft.
Heat plenty of groundnut oil in a deep frying pan.
Use a spoon to take small portions of dough and drop them into the hot oil.
Fry until golden, turning frequently for even cooking.
Drain on kitchen paper to remove excess oil.
Cut each sfincia in half and fill with ricotta cream.
Spread a little cream over the top as well.
Decorate with chocolate shavings, chopped pistachios and a glacé cherry.
Your sfince di San Giuseppe are ready to enjoy! Crisp outside, soft inside and filled with a cream everyone will love. Perfect for a special occasion or simply to treat yourself to an authentically Sicilian sweet!
FEDERICA’S TIPS
Add the eggs one at a time, incorporating each fully before adding the next. Fry only a few sfince at once, giving them room to expand, and let them cool before finishing with the ricotta cream.
― storage and serving ―