Wednesday, March 21, 2012

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp or Valentine's Day Cream Puff Heart - Margaret Ullrich

It's official!
It's Spring!
Really Spring for us in Manitoba, where we've been having 
record breaking warm days!!
Hurrah for Spring!!


I wasn't surprised to see that my post on Carmela Soprano's Sfingi, Anna Sultana's Zfineg ta San Guzepp was the week's top post.

Hurrah for Saint Joseph!!
Hope everyone had a wonderful time.


One thing that bloggers do, besides writing, is check what people are searching for when they find one's blog. 
Really, we care.
So I just checked my Search Keywords. 
And I was saddened to see a couple of searches for "sfingi +baked".


I'm so sorry that I didn't think of this sooner.

Doughnuts can be a bother.
And many wish to avoid them, for health or other reasons.

But everyone does want to celebrate.
So here's something you can use instead of doughnuts.
This recipe makes 10 large puffs.
If you're having company, increase ingredients.
It's a really easy recipe.


Honest, St. Joseph won't mind.


                        Cream Puffs
          
grease a large cookie pan         
preheat oven to 425Âș           
bake 45 minutes 

In a medium saucepan place
1 Cup water
1/2 Cup butter (or margarine)
Heat to boiling.
When the butter has melted, reduce heat.

Stir in
1 Cup flour
Stir until the mixture forms a ball.
Remove from heat.

Beat in, one at a time
4 eggs
Beat until smooth.
Drop mixture by spoonfuls onto pan.
Bake.
Cool.
Slice before serving and fill.

St. Joseph Sfingi filling
ricotta and candied citron 
or 
Zeppoli ta San Guzepp
fill with sweet ricotta, then close and dip in honey and chopped nuts


So much for St. Joseph's Day.


Cream puffs can also be filled with ice cream, custard or whipped cream.
They can be topped with fudge sauce, butterscotch sauce or sweetened berries.


If you want to make a fancy shape, like a heart for Valentine's Day,
Drop the spoonfuls of mixture close to each other so they'll touch.
They'll bake as one.
Just before serving, slice as you would a large cake, fill and serve.


Happy Holidays... or any days!!

No comments:

Post a Comment