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