Sfingi Recipes

Steps:

• In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour.
• Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels.
• Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.

Steps:

• Mix the yeast into 1/4 cup of warm water and let sit for 10 minutes until foamy. Add the rest of the water and the salt. Mix. Add the flour one cup at a time. You can use your hands or a food processor to mix it, but I prefer my big standing mixer with a dough hook. Mix in the flour until it forms a ball, then knead for 5-10 minutes (3-4 minutes in the mixer). Take balls of dough about the size of a small lemon and flatten them until they're about 3″ in diameter. Place on a floured towel or cookie sheet and cover with another clean towel. Let rise in a warm spot for 30 minutes. Heat vegetable oil in a deep fryer or a large pan until it's about 375 degrees fahrenheit. To test, drop a small piece of dough in. It should puff up and sizzle. While you're waiting, mix together sugar and cinnamon. Put this in a paper bag and mix together. Fry the dough about 3-4 minutes, until lightly browned. Drain on brown bags or paper towels, then shake in the bag with the cinnamon and sugar. Mmmmmm!

Steps:

• For cream puffs: Combing butter, salt and water in a sauce pan.
• Bring mixture to a boil.
• Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
• Remove pan from heat, and let cool a little.
• Add eggs, one at a time, beating well after each addition.
• Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
• Preheat oven to 400°F.
• Line a large sheet (or jelly roll) pan with parchment.
• Attach a# 4 tip (large star tip) to a pastry bag.
• Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
• The dough circles should be about 1 inch thick.
• Leave a 2-inch space between each circle.
• Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
• Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
• When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
• Filling: In a large bowl; cream the drained ricotta well, until very smooth.
• Add flavorings and stir to blend well.
• Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
• Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
• Squeeze the filling on to the bottom half of each puff.
• Place cherries on top of the filling (spaced about 1/2 inch apart).
• Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
• Serve immediately or cover and refrigerate until serving.
• Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
• Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
• The puffs may be made a day ahead, and filled before serving.
• The filling may be made a day ahead of serving and stored (covered) in the refrigerator.

Steps:

• Mix flour, sugar, and baking powder.
• Add eggs, water, and vanilla; mix well.
• Drop batter by tablespoons in hot, deep oil.
• If oil is hot enough, sfingi will cook and turn over without help.
• If not, turn with a large spoon to brown on both sides.
• Add as many sfingi that will fit in skillet or deep-fryer.
• Fry until golden brown.
• Drain on paper towels.
• Combine powdered sugar and cinnamon.
• Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
• Delicious served warm!