Does anybody have a st joseph pastry recipe?!


Question:

Does anybody have a st joseph pastry recipe?


Answers:
Spingi: Lighter than doughnuts, tastier than cream puffs, and sprinkled with powdered sugar, spingi (pronounced SPEEN-jee) are delicious bites of tradition that conjure up warm memories of family and friends gathered together (they are also known as sfingi and pronounced SFEEN-jee).

Recipe

2 cups water
2 cups all-purpose flour
Pinch of salt
2 teaspoons baking powder
6 tablespoons shortening
6 large eggs
Vegetable oil for deep-frying
Confectioners' sugar and/or honey, for coating


1. In a 2-quart saucepan, bring the water to a boil.

2. Combine the flour, salt and baking powder; set aside.

3. To the boiling water, add the shortening. As it melts, stir in the flour mixture to form a pasty ball. Set aside to cool.

4. When the dough is cool enough to handle, add the eggs, one at a time, kneading lightly to form a soft dough.

5. In a deep fryer or saucepan half filled with oil, heat the oil to 375 degrees or until the surface shimmers.

6. Drop the batter, by tablespoonsful, a few at a time into the hot oil. Fry until puffed and golden brown. Remove to drain on paper towels.

7. Dust with confectioners' sugar or brush with honey.


Makes about 2 dozen

Also giving you a link below that has more recipes and information you may find of interest.

Source(s):
http://www.catholicculture.org/lit/recip...

I Sfinge Di San Giuseppe


1 cup Pastry flour
1 tbs Sugar
1/2 cup Butter
4 Eggs
1 cup Water
Grated orange peel
Grated lemon peel
Salt

=======

1lb Ricotta
2 tbs Sugar
Orange peel
2 tbs Chocolate
Generous dash of Crème de Cacao

Choux pastry shell
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Combine butter, water, salt, and sugar in a saucepan and bring to a boil. Add the sifted flour in a single go and stir vigorously until the mass leaves the side of the pan. Take off the heat and cool to workable heat. Add eggs one at a time, beating well after each addition, to achieve a glossy paste.. Add a little grated orange & lemon peel. Drop paste, a tablespoon at a time, on a baking sheet; bake at 200°C / 400° F for 10 minutes. Reduce heat to 180°C / 350° F for another 25 minutes. Pierce the puffs to let the steam escape and leave in the oven for a further 15mins until dry. Rack and cool.

Cream Filling
----------------
Blend until smooth the ricotta, chocolate, sugar, a little grated orange peel, and a generous dash of Crème de Cacao. Fill puffs with this mixture, piping it in, if liked, when they have fully cooled.

Puffs Filled with Ricotta for St. Joseph's Day
Joyce says: "They are easy to do. We make them on March 19th. St. Joseph's Day".
PUFFS:

1/2 C. shortening
1/8 t. salt
1 C. boiling water
1 C. flour
3 eggs
1 T. sugar
1 T. grated lemon rind
1 T. grated orange rind

Add shortening and salt to boiling water; stir over medium heat until mixture boils. Lower heat, add flour all at once. Stir vigorously until mixture leaves the sides of the pan. Remove from heat and add 1 egg at a time. Beat in sugar and rinds after beating in eggs. Shape on an ungreased cookie sheet. Using 1 teaspoon/tablespoon per puff (depending on size). BAKE in preheated oven 450 F. oven for 20 minutes. Reduce temperature to 350 F. and bake for 20 minutes more.
Remove and cool. Slice off top and fill.
FILLING:

1-15oz.can of POLLY-O RICOTTA
2-T. grated sweet chocolate
1-T. grated orange rind
1/2 t. almond extract
Confectioner's sugar to taste

Blend good and fill. Put top on and sprinkle with confectioner's sugar.




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