Sfince di San Giuseppe (Italian Sicilian Saint Joseph Ricotta Fritters)

1 day ago
5 min read

The Sfince di San Giuseppe are one of Palermo’s most traditional desserts, historically prepared for the Feast of Saint Joseph on March 19. Their name comes from the Latin spongia, meaning sponge, a reference to their irregular, airy texture. The classic version consists of soft fried dough generously topped with sweet sheep’s milk ricotta, candied orange, chocolate, and pistachios. This refined version keeps those flavors intact while presenting them with the same open, architectural philosophy used for our raviolo plating: airy fritter, visible ricotta, controlled garnishes, citrus acidity, crunch, and negative space.

Region: Sicily

Origin: Palermo

Course: Dessert

Difficulty: Moderate

Servings: 4

Servings and Timing

Preparation Time: 40 minutes

Resting Time: 45 minutes

Cooking Time: 25 minutes

Assembly Time: 15 minutes

Total Time: About 2 hours 5 minutes

Ingredients

For the Sfince

1 cup water
1 cup all-purpose flour
4 large eggs
3 tbsp unsalted butter
1 tbsp granulated sugar
¼ tsp fine sea salt
Neutral frying oil, as needed

For the Ricotta Cream

2 cups sheep’s milk ricotta, well drained
½ cup powdered sugar
¼ cup finely chopped dark chocolate
2 tbsp finely diced candied orange peel
½ tsp vanilla extract
Pinch of ground cinnamon

For the Pistachio Crumble

½ cup shelled pistachios
¼ cup almond flour
2 tbsp granulated sugar
2 tbsp unsalted butter
Pinch of salt

For the Orange Sauce

¾ cup fresh orange juice
1 tbsp fresh lemon juice
3 tbsp granulated sugar
1 tsp cornstarch
1 tbsp unsalted butter

For Finishing

Candied orange peel
Dark chocolate shavings
Chopped pistachios
Powdered sugar
Fresh orange zest

Preparation

1. Prepare the Ricotta Cream

Drain the ricotta overnight whenever possible. Pass it through a fine sieve into a bowl, then mix with powdered sugar until smooth and creamy. Fold in the dark chocolate, candied orange, vanilla, and cinnamon. Refrigerate until needed.

2. Prepare the Sfince Dough

Combine water, butter, sugar, and salt in a saucepan. Bring to a gentle boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. Continue cooking for about 2 minutes to remove excess moisture. Transfer the dough to a mixing bowl and allow it to cool for 8–10 minutes. Add the eggs one at a time, mixing completely after each addition. The final dough should be glossy, soft, and thick enough to hold its shape.

3. Fry the Sfince

Heat frying oil to approximately 325°F. Use two spoons to form irregular portions of dough about 2 inches wide. Fry only a few at a time so the oil temperature remains stable. Cook slowly for approximately 7–9 minutes, turning frequently, until deeply golden and fully expanded. Transfer to a rack lined with paper towels. The slower frying temperature is important. If the oil is too hot, the outside browns before the interior has enough time to become light and hollow.

4. Prepare the Pistachio Crumble

Preheat the oven to 350°F. Roughly chop the pistachios and mix with almond flour, sugar, butter, and salt. Spread on a parchment-lined tray and bake for 8–10 minutes, until fragrant and lightly toasted. Cool completely.

5. Prepare the Orange Sauce

Combine orange juice, lemon juice, sugar, and cornstarch in a small saucepan. Cook over medium heat while whisking until lightly thickened. Remove from the heat and whisk in the butter. The sauce should remain glossy and fluid rather than thick like a custard.

Open Raviolo Style Plating

Slice each sfincia horizontally without cutting completely through, creating an open structure. Pipe a generous layer of ricotta cream inside so that it remains clearly visible. Rest the upper portion slightly off-center rather than closing the pastry completely. Spoon several small dots of orange sauce around the plate. Add pistachio crumble in one controlled section beside the sfincia. Finish the exposed ricotta with chopped pistachios, dark chocolate shavings, candied orange, and very fine orange zest. Dust only the upper surface lightly with powdered sugar. The finished plate should remain clean, balanced, and architectural rather than overloaded.

Professional Technique

The most important part of the recipe is the frying temperature. Sfince require a lower temperature than many conventional fried pastries so the dough can expand gradually and develop its characteristic sponge-like interior. The ricotta must be extremely well drained. Any excess whey will make the filling loose and eventually soften the fried dough. Allow the sfince to cool before adding the ricotta. Warm pastry will melt the filling and destroy its structure. The citrus sauce is intentionally acidic and only moderately sweet, providing contrast to the richness of the ricotta and fried dough.

Chef Tips

Use sheep’s milk ricotta whenever available for the most authentic Sicilian flavor. Do not make perfectly shaped fritters. Their irregular surface is part of the traditional character of the dessert. Use a thermometer for the frying oil. Pass the ricotta through a sieve rather than processing it in a blender, which can make it too loose. Toast the pistachios shortly before service for stronger aroma. Assemble only when ready to serve.

Common Mistakes

Do not fry at temperatures above 340°F. Do not overcrowd the fryer. Do not add all the eggs to the dough at once. Do not use wet ricotta. Do not fill the sfince while they are still hot. Do not cover the entire plate with sauces or garnishes.

Wine Pairing

Marsala Superiore Dolce – Caramel, dried fruit, and nutty notes pair naturally with the fried dough and ricotta.

Passito di Pantelleria – Apricot, candied citrus, and honey reinforce the orange component.

Malvasia delle Lipari Passito – Floral sweetness complements ricotta and pistachio.

Moscato di Noto – Fresh aromatics keep the dessert from feeling heavy.

Zibibbo Dolce Sicilia DOC – Orange blossom and dried fruit echo the classic Sicilian flavors of the sfincia.

Storage and Reheating

Sfince are best eaten the same day. Store unfilled sfince at room temperature in an airtight container for up to 1 day. Ricotta cream can be refrigerated for up to 2 days. Orange sauce can be refrigerated for 3 days. Pistachio crumble keeps for approximately 4 days in an airtight container. Never refrigerate assembled sfince for extended periods because the fried pastry will soften. To refresh unfilled sfince, warm them at 300°F for 4–5 minutes, then cool before filling.