I sfinge di san giuseppe

1 Servings

Ingredients

Quantity Ingredient
1 cup Pastry flour
1 tablespoon Sugar
½ cup Butter
4 Eggs
1 cup Water
Grated orange peel
Salt
Grated lemon peel
1 pounds Ricotta
2 tablespoons Sugar
Orange peel
2 tablespoons Chocolate
Generous dash of creme de cacao

Directions

SPHINX CREAM-PUFF SHELL

FILLING

Puff pastry shell: Combine flour, butter, water, salt, and sugar in a saucepan and bring to a boil. Cook and stir until the mass leaves the side of the pan. Add eggs one at a time, beating well after each addition. Add a little grated orange & lemon peel. Drop by tablespoon on a baking sheet; bake at 400 degrees F. for 10 minutes. Reduce heat to 350 degrees F. for another 25 minutes.

Cream Filling: Stir until smooth: ricotta, chocolate, sugar, a little grated orange peel, and a generous dash of creme de cacao. Fill puffs when they have cooled.

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 19, 1998

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