Italian Cream Puffs for St. Joseph’s Day

Italian Cream Puffs are always made around this time of year and especially on the day, March 19th to celebrate the Feast of San Giuseppe, St. Joseph’s Day.  If you’ve never had a San Giuseppe cream puff before, you’re in for a real treat!  These cream puffs are light buttery pastries baked then filled with luscious cream and topped with a cherry and some powdered sugar. Yum!

Italian Cream Puffs for St. Joseph’s Day can be filled with 2 different types of cream fillings.

1. Vanilla Custard: Cream puffs can be filled with a traditional vanilla custard, which is the Neapolitan version, known as the zeppola or zeppoli. 

2. Cannoli Cream: Cream puffs filled with a rich-cannoli cream is known as the Sicilian version, traditionally called the Sfinge. 

Each one is topped with a cherry and some powdered sugar, making these look as if a professional baker made them.  And, they are SO amazingly delicious!! 

We always look forward to these wonderful treats every year!

What is a Sfinge? 

• The Sfinge is a very popular Sicilian treat, always made on March 19th, the Feast of San Giuseppe. The feast honors the patron saint of all fathers.

• The Sfinge is traditionally a deep-fried pastry filled with candied citrus and rich ricotta cream.

• While they are consumed primarily on St. Joseph’s Day, they are now made all year round in Sicily and can be found in every pastry shop all over Italy and here too in the States as well.

And since my husband’s name is Joseph (and born near Palermo, Sicily), I wanted to surprise him with his childhood favorite pastry – the Sfinge.

My sister and I also grew up with these gems, but they have a special meaning to my husband.  They were always consumed on his Name Day, St. Joseph’s Day; which in Italy, it is a celebration that is larger than one’s own birthday.

Italian Cream Puffs for St. Joseph’s Day are relatively easy to make. You only need a little time and patience.

1.  First, staple ingredients are used to make these delicious pastries:

• butter
• eggs
• flour 

Then, I decided to bake them … instead of deep-frying. 

Yes, of course… *Baked = easier, healthier, and a lighter texture in the pastry!!

2.  Next, I also wanted to make both cream fillings (recipes for cream fillings are included in our recipe card). One cream filling for my husband and the other for my family.

• The Cannoli-Cream Filling:  is made with whole milk ricotta, confectioners’ sugar, vanilla extract, lemon zest, cinnamon, and mini chocolate chips. 

• The Vanilla Custard Cream:  is filled with a simple mixture of vanilla pudding mixed with whipped cream.

… both cream fillings are Super Easy!

 

How to Make Italian Cream Puffs for St. Joseph’s Day?

*Follow our Step-by-Step Directions, or jump down to the bottom for our full recipe card.

Ingredients Needed to Make the Pastry:

• 6 Tbsp. (3/4 of a stick, or 85grams) unsalted butter
• 3/4 cup (177ml) water
• 1/4 tsp. salt
• 3/4 cup (96g) of sifted all-purpose flour
• 3 large eggs

Directions to Make and Bake the Pastries:

1.  Preheat oven to 425 degrees F (218C).
Prepare 2 cooking sheets for baking.  Lightly spray with cooking spray, or use silicone mats for baking or parchment paper.   Sift the flour onto a sheet of wax paper. 

2.  In a medium saucepot, heat butter with water and salt over high heat.  Stirring until butter is completely melted.

3.  Reduce the heat to low, add sifted flour – all at once – and with a fork or wooden spoon, stir vigorously, until the mixture leaves the sides of the pan and forms a smooth ball.

4.  Remove from heat, and transfer the dough into a mixing bowl to cool, for about 1 to 2 minutes.  Add the eggs, one at a time, stirring vigorously (with a wooden spoon) after each addition until it comes to a smooth and creamy texture.  The soft mixture should have a satin-like sheen to it.

 

 

5.  Drop by tablespoon (I used 2 spoons to help me scoop and drop the dough onto the baking sheet), about 3-inches apart onto each baking sheet. Shaping each round with points up in the center.

 

6.  BAKE for 18 to 20 minutes for 18 medium size pastries.

7.  Remove and poke each pastry on top with a skewer.  This will allow the steam inside to escape. Then return them to the oven to bake for an additional 2 to 3 minutes.  Pastries should be firm to the touch.

 

8.  Remove and set aside to cool completely before filling.  Once they are completely cooled, fill them with either cream, top each with a cherry and refrigerate for at least 1 to 2 hours before serving.

Yields: 18 to 20 Italian pastries/cream puffs

How to Make Ricotta Cream Filling?

To make the ricotta cream filling, you will need the following ingredients:

• 3 + 1/2 cups (875g) whole milk ricotta cheese (I used Galbani), drain any liquid
• 1 cup (130g) confectioners sugar, and extra for garnish
• 1/2 tsp. vanilla extract
• 1 tsp. lemon zest
• 1/8 tsp. ground cinnamon
• 2 to 3 Tbsp. mini semi-sweet chocolate chips
• small jar of maraschino cherries, rinse and pat dry
• Optional: candied citrus to garnish

Directions to Make Ricotta Cream Filling:

1. In a mixing bowl, gently stir ricotta, powdered sugar, vanilla, lemon zest, and cinnamon until well combined. 

2. Stir in mini chocolate chips or more to your liking.  Refrigerate for about 2 hours, or chill overnight before filling the pastries.

3. When ready, slice each pastry in half.  Fill each one with ricotta cream and close the tops.  Garnish with an extra teaspoon of ricotta cream on top, and add one maraschino cherry on top.  Optional: also add a piece of candied citrus on top.  Then just before you serve, lightly sprinkle powdered sugar over them and serve.

Yields: 3.5 cups of ricotta cream

How To Make Vanilla Custard Filling?

For the vanilla custard filling, you will need the following ingredients:

• 1 box (3.4 ounces) instant vanilla pudding
• 1 cup (244ml) milk
• 1/2 tsp. vanilla extract
• 1 cup (231g) heavy cream
• 2 Tbsp. confectioners sugar, and extra to garnish
• maraschino cherries, to garnish

Directions to Make Vanilla Custard Filling:

1. In a blender, blend on low speed, 1 cup of milk with 1 package of instant vanilla pudding. Set aside.

2. In a small bowl, beat heavy cream and vanilla extract for 2 to 3 minutes, until it forms peaks, add in powdered sugar and beat for 1 to 2 minutes more.  Fold in the vanilla pudding. Chill for 2 hours or overnight.

3. When ready to serve, fill cream puffs, and close with tops.  Add a teaspoon more of vanilla custard on top. Top each with a maraschino cherry and sprinkle with some powdered sugar.  Serve.

Yields: 3.5 cups of custard

Make Ahead, Storing and Serving…

• The pastry shells can be baked one day ahead and kept in a dry area, uncovered. Plus, both cream fillings also can be prepared and kept chilled in the refrigerator for up to 2 days before.
• Do not fill the pastries with the cream filling until you are ready to serve.
• Best to add the cream filling the day you plan to serve them, and up to 2 hours before serving. Then chill, uncovered.
• Cream puffs will stay fresh for up to 24 hours, kept chilled. After 24 hours, their pastry shell will start to soften.

These Italian Cream Puffs for St. Joseph’s Day are very light, airy, and filled with a luscious creamy filling. 

So luscious, everyone will want to taste both cream puffs.

This recipe makes about 20 cream puffs, enough to share with everyone.

Whether you choose the Neapolitan or Sicilian version of this recipe, the recipe won’t disappoint!!  Plus, you will honor St. Joseph’s Day!

To all our family, friends, and loyal followers who are named Joseph and Josephine, we wish you a Happy Name Day on St. Joseph’s Day!!

Enjoy!

Don’t forget to PIN it!!

More Delicious and Festive Desserts! 

• Chocolate Chip Cannoli Dip
• Bakery-Style Lemon Raspberry Cake
• Best Tiramisu
• 5 Minute Mixed Berry Pie
• Gluten-Free French Chocolate Cake
• Silky Chocolate Cream Pie (No-Bake & Dairy-Free)

 

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Happy Baking!  🙂 

Thanks for stopping by!

 xo Anna and Liz

Nutrition Facts
Serving size: 1 cream puff
Servings: 20
Amount per serving
Calories	108
% Daily Value*
Total Fat 5.8g	7%
Saturated Fat 3.4g	17%
Cholesterol 43mg	14%
Sodium 90mg	4%
Total Carbohydrate 10.7g	4%
Dietary Fiber 0.1g	1%
Total Sugars 6.1g
Protein 3.6g
Vitamin D 5mcg	25%
Calcium 57mg	4%
Iron 0mg	2%
Potassium 40mg	1%
*The % Daily Value (DV) tells you how much a