SFINGE DI SAN GIUSEPPE
(ST. JOSEPH DAY CREAM PUFFS)

"These special ricotta-filled pastry puffs are found both in the United States and in Italy every year during the two-week period before and after the feast of St. Joseph, on March 19. In this version, the puffs are baked, but I have often tasted them deep-fried before filling."

FOR THE FILLING:
2 pounds ricotta, drained in a colander for 10 minutes
1/4 cup confectioners' sugar, or more to taste
1/3 cup chocolate-covered orange peel, diced (or 2 tablespoons chopped candied orange and 3 tablespoons chopped bittersweet chocolate)
FOR THE PASTRY PUFFS:
1 cup water
1 stick (1/2 cup) unsalted butter
1 cup flour
A pinch of salt
4 eggs, at room temperature
1 1/2 tablespoons sugar
1/2 teaspoon lemon rind, grated
1 1/2 teaspoons vanilla
Parchment paper
Confectioner's sugar (for serving)

TO PREPARE THE FILLING:
Pulse the ricotta in a food processor with the confectioners' sugar until smooth, or by beating with an electric mixer. Fold in the chocolate and orange peel. Refrigerate.

TO PREPARE THE PASTRY PUFFS:
In a medium saucepan, bring 1 cup of water and butter to a boil over medium-high heat. Remove pan from burner and add the flour and a pinch of salt all at once. Stir vigorously with a wooden spoon, and return the pan to the burner. The mixture will become pasty and form a ball in about 30 seconds. Turn the paste into a medium bowl and let cool.

Preheat the oven to 425 degrees F.

Beat the dough with an electric mixer, adding the eggs one at a time, being careful to mix thoroughly before adding the next egg. The dough will become soft and smooth. Add the sugar, lemon rind and vanilla.

Drop by tablespoons onto a baking sheet lined with parchment paper, leaving at least 2 inches between.

Bake for 15 minutes, then lower heat to 325 degrees F and bake for 20 minutes or until puffed and golden. Remove the pastry puffs from the oven, let them stand for 10 minutes.

Slice off the top third. With a fork, remove any wet batter from inside the puffs, and fill them with the ricotta filling. Arrange the pastry puffs on a serving platter. They may be refrigerated up to 2 hours.

Dust the tops with confectioners' sugar before serving.

TO FREEZE AHEAD:
The puffs may be frozen, unfilled, after cooling, and then crisp in a 375 degree F oven for 10 minutes before filling.

Source: Festa del Giardino: A harvest of recipes and family memories by Sally Maraventano