Sfineġ ta’ San Ġużepp

This are traditional sweet which is made in Malta on the 19th March, to celebrate St. Joseph’s day.

In Sicily, we have a very similar recipe and it is called Sfinci di San Giuseppe. In Sicily, though, they are decorated with candied-orange peel. They are also prepared for St. Joseph’s Day which is also Father’s Day.

In the rest of Italy, they make Zeppole di San Giuseppe: the cream puff has a more flat shape and it is topped with custard and glazed black cherries.

This sweets are truly amazing, and I am sure you will love them too!

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Servingmakes around 10 sfineġ
  • Cooking methodFrying
  • CuisineMediterranea


For the Choux Pastry

  • 150 gplain flour (type 0)
  • 150 mlwater
  • 100 gbutter
  • 5 gtable salt
  • 3eggs

For the filling

  • 250 gricotta cheese
  • 50 gicing sugar
  • 50 gdark chocolate chips
  • 50 gcandied-peel fruit

For the glaze

  • 250 ghoney
  • 250 gcrushed pistachios or almonds


For the choux pastry

  1. – put the water, salt and the butter cut into small pieces onto a saucepan with high sides;

    – transfer the saucepan onto the stove and bring the mixture to boil, then immediately remove the saucepan from the heat;

    – sift the flour onto the pan all at once, then stir vigorously with a wooden spoon to avoid lumps, till you get a smooth mixture;

    – put the saucepan back on the stove on a very low heat, stir again for a couple of minutes to let the dough to ry. When you notice a white patina on the bottom of the saucepan, it is a sign that the dough has dried to the right point: you can now remove the saucepan from the stove;

    – without waiting for the mixture to cool, incorporate the eggs at room temperature. Add them one at a time, do not proceed with the next egg until the previous one is completely incorporated into the mixture. The dough must be soft and velvety, but not liquid.

    – take another saucepan with high sides and pour the oil onto it;

    – bring the oil to 170 degrees;

    – use two spoons to shape your cream puff them deep fry them till very golden;

    – drain well the fried cream puff and allow them to cool down onto a plate folded with kitchen paper;

For the filling

  1. – sift the ricotta onto a bowl;

    – add the remaining ingredients for the filling an mix well till you get a smooth cream;

To assemble the sweets

  1. – cut each cream puff into half;

    – spread each half with honey, then roll them onto the crushed pistachio;

    – put a spoonful of filling on one side, then put the other half on top;

3.7 / 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *