Sfince di San Giuseppe for Father’s Day

Sfinci di San Giuseppe for Father's Day in Italy

What dessert do you think I am talking about?

In Italy the father’s day is celebrated on the 19th of March which is Saint Joseph’s day, the father of Jesus Christ.

The tradition that we do in my town, Alcamo, is to eat “Sfinci di San Giuseppe“. But in other parts of Italy they are called: Zeppole di San Giuseppe, Raviole di San Giuseppe, Maritozzi.

They are big and delicious, a dive right into ricotta served with the soft texture of the fried Bigne`dough.

Sfinci di San Giuseppe for Father's Day in Italy


Sfinci di San Giuseppe for Father’s Day in Italy

Prep Time15 mins
Cook Time25 mins
Resting Time8 hrs
Course: Dessert
Keyword: dessert, father day, pastry, sicilian dessert
Servings: 8



  • 250 ml water 1 cup
  • 100 g butter 3.5 oz
  • 250 g flour 00 1 ⅔ cup
  • 5 eggs
  • 1 pinch of salt
  • 1 tbsp sugar

Ricotta Cream

  • 800 g ricotta 3 cups
  • 300 g sugar 1 ¼ cup
  • 100 g candied orange 3.5 oz
  • 100 g dark chocolate drops 3.5 oz



  • When the mixture of bigne`dough will become smooth and creamy,  broil 3-4 tablespoons at a time in plenty hot oil at 165°C (330°F) until the sfince  become puffed and golden brown (10-20 minutes). Heat the oil in a pan with high sides, so that the sfinci can float ….
  • Warning: the oil must not be too hot, if you have a thermometer, make sure that does not exceed 165 °C.
  • Put them to cool on paper towels so that it lose the excess oil. The
    original frying of the sfince occurred in lard, I used peanut oil.

Ricotta cream

  • Put the ricotta in a colander to drain overnight and store in the
    refrigerator, then sift it, mix it thoroughly in a bowl with the sugar and add
    the chocolate chips and candied orange.


  • Fill a piping bag fitted with a smooth and wide nozzle with ricotta.
  • Stuff the sfinci and cover them with the remaining ricotta the surface.
  • Sprinkle with dark chocolate chips, and decorated with a
    thread of candied orange.
  • Let them sit for about a hour if you can resist tasting them.😀


The ingredients and the method for the Sfinci are similar to the Bigne` with the difference that the sfinci are fried.
Did you make a recipe?
I can’t wait to see your wonderful creations!
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