Perfect for Father’s Day, Sicilian Sfince is an irresistible dessert that combines the deliciousness of sweet fried dough with the simplicity of a ricotta and chocolate filling. It’s a little sweet treat that’ll make everyone happy.
“Sfince di San Giuseppe” are one of the most beloved Sicilian desserts, traditionally prepared for St. Joseph’s Day on March 19, which is also celebrated as Father’s Day in Italy.
These light and airy fried pastries are topped with a generous layer of sweet ricotta cream and decorated with candied fruit and chopped pistachios. Their texture is soft and slightly irregular, almost like a cross between a cream puff and a doughnut.
This traditional recipe comes from the Sicilian pastry tradition, where sfince are prepared every year to celebrate the feast of San Giuseppe. Each pastry is fried until golden, then topped with a rich ricotta filling flavored with citrus zest and chocolate. This occasion sees the creation of various sweet treats across Italy; the Neapolitan Zeppole or Raviole from Emilia, for example.
Everyday Indulgence
While they are associated with specific occasions, these fritters are so delicious that they deserve to be enjoyed throughout the year. The lively period of Carnival, with its colorful parades and joyful celebrations, is another great time to prepare St. Joseph’s Sfince. Their sweet, airy goodness perfectly complements the festive spirit. So don’t wait for a particular holiday—whip up a batch any time you want to enjoy a taste of Sicily!
In this recipe, I’ll show you how to make authentic Sicilian sfince at home, with simple ingredients and step-by-step instructions.
What Are Sfince di San Giuseppe? The Origins of the Name “Sfince”
If you’ve never heard of Sfince di San Giuseppe, don’t worry — you’re not alone!
Sfince (pronounced sfeen-che) are traditional Sicilian pastries that are fried until golden and then filled with a sweet, creamy ricotta mixture. They are typically decorated with candied fruit, chocolate chips, and chopped pistachios, making them festive and colorful.
The name “sfince” comes from the Arabic word “isfang,” meaning sponge, which reflects Sicily’s rich culinary history and centuries of cultural influence.
These pastries are most commonly prepared for St. Joseph’s Day on March 19 — a feast day honoring St. Joseph — which also coincides with Father’s Day in Italy. In Palermo and other Sicilian towns, bakeries fill their displays with trays of sfince, each pastry light, airy, and slightly irregular in shape, making them instantly recognizable.
Whether you are celebrating the feast, Father’s Day, or just love Italian pastries, Sfince di San Giuseppe are a must-try dessert that bring a little bit of Sicily into your kitchen.
The Story Behind Sicilian Sfince
While the exact origins of Sicilian Sfince remain a bit of a mystery, we do have some fascinating historical tidbits that shed light on their presence in Sicily. By the 1300s, these delightful treats were already making a mark in the bustling streets of Palermo. During this time, “sfingiari,” or sfinci sellers, were a common sight in the city, peddling their delicious, airy fritters to eager locals and travelers alike.
The city of Palermo, with its rich tapestry of cultural influences, provided the perfect backdrop for the evolution of Sfinci di San Giuseppe. The bustling markets and vibrant street life created an ideal environment for these sweet fritters to gain popularity. As people gathered to celebrate local festivals and feasts, Sfinci di San Giuseppe became a cherished part of these community celebrations.
Over the centuries, the recipe and tradition of making St. Joseph’s Sfince have been passed down through generations. Each family might add their unique twist, but the essence of this Sicilian delicacy remains the same. The fritters are enjoyed not just for their taste but also for their cultural significance, particularly during the Father’s Day, where they hold a special place in the hearts and homes of many Sicilians.
So, while we may not know precisely where Sfinci di San Giuseppe originated, we do know they’ve been a beloved part of Sicilian culinary tradition for centuries, bringing joy and sweetness to those who indulge in them.
Why You’ll Love This Recipe
• Authentic Sicilian dessert tradition
• Perfect for Father’s Day or St. Joseph’s Day
• Light fried dough similar to choux pastry
• Creamy ricotta filling with citrus flavor
• Beautiful and festive presentation
Sicilian Sfince Video Recipe on my YouTube Channel
Ingredients for Sicilian Sfince
Sfince di San Giuseppe are made with simple ingredients, but choosing the right ones makes a big difference in flavor and texture. Below you’ll find a quick guide to the key ingredients used in this traditional Sicilian dessert.
Exact quantities are listed in the recipe card below.
Ricotta
Ricotta is the star of this dessert. Traditionally, Sicilian sfince are filled with sheep’s milk ricotta, which has a richer and slightly more complex flavor than cow’s milk ricotta.
If sheep’s ricotta is not available, you can absolutely use good-quality cow’s milk ricotta. The most important step is to drain it well, preferably overnight in the refrigerator, so the cream becomes thick and smooth.
For best results, let the ricotta sit at room temperature for a few minutes before mixing, which will help you achieve a creamier filling.
Sugar
Granulated sugar is mixed with the ricotta to create the traditional sweet cream topping. Some pastry chefs prefer using powdered sugar for an even smoother texture, but classic Sicilian recipes typically call for regular granulated sugar.
Marsala Wine
A small amount of Marsala wine gives the ricotta cream a delicate aromatic note that is typical of many Sicilian desserts.
If you’re curious about this ingredient, you can read more in my article about Marsala wine and how to make it at home.
If you prefer an alcohol-free version, you can simply omit Marsala or replace it with a few drops of vanilla extract.
Citrus Zest
Fresh citrus zest adds brightness to the ricotta cream.
Use the zest of an organic orange and lemon, making sure to grate only the colored outer peel. Avoid the white inner layer (the pith), which can taste bitter.
Citrus zest is a very common flavoring in Sicilian pastries and pairs beautifully with ricotta.
Flour
For the sfince dough you can use either:
- Italian 00 flour
- All-purpose flour
Both work well, but 00 flour produces a slightly lighter texture.
Milk, Water and Butter
The dough used for sfince is very similar to choux pastry.
It is made with a mixture of:
- milk
- water
- butter
Milk adds flavor and softness, while water helps create the light, airy texture that makes sfince puff up beautifully when fried.
Eggs
Eggs are essential for creating the soft, airy structure of the dough. They are added one at a time to the cooked dough mixture, helping the sfince become light and hollow inside.
Oil for Frying
Use a neutral vegetable oil with a high smoke point, such as:
- sunflower oil
- peanut oil
- vegetable oil
This ensures the sfince fry evenly and develop their characteristic golden exterior.
Traditional Toppings
Once filled with ricotta cream, sfince are usually decorated with a mix of classic Sicilian toppings, such as:
- chopped pistachios
- chocolate chips
- candied cherries
- candied orange peel
These toppings add both color and texture to the finished dessert.
How to Make Sicilian Sfince
Like all traditional recipes, the recipe for St. Joseph’s Day Sfince is prepared a little differently in every family. This particular recipe was taught to me by my Sicilian friend. Here’s how you can make them at home:
St. Joseph’s Sfince: step-by-step guide
Prepare the Ricotta Filling:
The night before you plan to make the Sfinci, place the ricotta in a fine mesh sieve or cheesecloth to drain excess water. This step is crucial for achieving a creamy filling.
The next day, combine the drained ricotta with sugar, Marsala, and citrus zests, and mix with a spatula until creamy and smooth. Refrigerate until you are ready to use the filling.
Make the Fritters:
In a saucepan, bring the butter, milk, and water to a boil. This mixture forms the base of your dough. Once boiling, add the salt and the flour all at once. Stir vigorously to prevent lumps from forming. Cook the mixture for about 1-2 minutes until it forms a smooth, compact dough and a white film appears at the bottom of the pan (1).
Allow the dough to cool slightly before adding the eggs one at a time (2). This prevents the eggs from cooking prematurely. Use an electric mixer to work the dough until it is creamy and smooth (3).
Let the dough rest in the refrigerator for about 30 minutes. This helps it firm up, making it easier to handle.
Fry the Fritters:
Using an immersion thermometer, heat oil in a deep fryer or heavy pot to a maximum of 165°C (329°F). This temperature ensures the Sfinci cook thoroughly without burning.
NOTE – If you don’t have a cooking thermometer, check out our tutorial on how to check the temperature of oil without a cooking thermometer.
Scoop about 30 g of dough with a spoon, using another spoon to help drop it into the hot oil (4). Carefully spoon some hot oil over the tops of the dough to help them expand (5). Fry a few pieces at a time for about 2-3 minutes, turning them frequently so they triple in size and cook evenly. Occasionally tap them gently with a slotted spoon to encourage expansion (6).
Once golden brown, remove them from the oil and place them on paper towels to absorb excess oil. Allow them to cool before filling.
Fill and Decorate the Sfinci:
Once cooled, cover the Sfincia with the ricotta filling. Sprinkle with chopped pistachios, candied orange zest, chocolate chips and a candied cherry for a touch of elegance. For an extra indulgent treat, make a small incision in the top and fill the inside with more ricotta cream.
How to Serve St. Joseph’s Sfinci
Sicilian Sfince are incredibly versatile, making them a delightful addition to any occasion. Here’s a closer look at when and how you can enjoy these scrumptious Sicilian fritters
- Serve a Sicilian Sfincia as a delightful dessert to conclude a meal.
- These Sicilian fritters are perfect for a quick and satisfying snack between meals. They provide just the right amount of sweetness to curb your cravings without spoiling your appetite.
- Wrap up a batch of Sfinci in a decorative box and give them as a thoughtful gift. Their delicious taste and cultural significance make them a cherished present for friends and family.
Whether it’s a family gathering, a festive party, or a holiday celebration, these fritters are sure to be a hit. Their delightful flavor and charming presentation make them a crowd-pleaser at any event.
Tips and Tricks for Perfect Sicilian Sfinci
Ricotta variations: While sheep’s ricotta is traditional, you can use cow’s milk ricotta as well. Just make sure it’s very dry to avoid a watery filling. Draining it overnight will help achieve the right consistency.
Chocolate variations: Consider adding coarsely chopped chocolate to the ricotta filling instead of using chocolate chips.
Replace butter: While butter is commonly used in the dough, you can substitute it with an equal amount of lard. Lard can give the Sfinci a slightly different flavor and texture, so feel free to experiment to find your preferred taste.
Frying tips: To prevent the dough from sticking to your spoons, dip them in hot oil before scooping the dough. This will make the spoons slippery enough to easily release the dough into the frying oil, ensuring nicely shaped fritters.
The size: Aim for regular-sized portions of dough, about the size of a fist, to ensure even frying. This helps the Sfinci cook uniformly, giving you a batch of perfectly golden and delicious fritters.
Common Mistakes When Making Sfince
Sfince di San Giuseppe are not difficult to make, but a few small mistakes can affect their texture.
Here are some common issues to avoid.
Using ricotta that is too wet – If the ricotta has not been drained properly, the cream will be too soft and may slide off the sfince. Always drain ricotta well before using it.
Frying at the wrong temperature – Sfince need medium-hot oil to puff up correctly. If the oil is too hot, they will brown too quickly on the outside and remain raw inside. If the oil is too cold, they will absorb too much oil.
Adding eggs too quickly to the dough – The eggs should be added one at a time, mixing well after each addition. This helps create the airy texture typical of sfince.
Making them too large – Traditional sfince are slightly irregular and medium in size. Smaller portions fry more evenly and develop the classic light interior.
Storage Instructions for Sfinci di San Giuseppe
Once you’ve filled the Sfinci with the ricotta cream, it’s best to enjoy them right away, ideally on the same day. The fresh ricotta filling is quite delicate and may not hold up well over time.
If you want to prepare the Sfince a bit ahead of time, you can fry them in advance but wait to fill them with the ricotta cream until just before serving. This way, the fritters remain fresh, and the filling is at its best.
If you have extra Sfinci, you can freeze the cooked, unfilled fritters. When you’re ready to serve them, simply let them thaw at room temperature before filling with the ricotta cream and serving.
If you’re looking for more Father’s Day ideas, check out our recipes below!
Sicilian Sfince: History, Curiosities and Recipe of the Popular Father’s Day Treat
Ingredients
- 500 g sheep ricotta or cow ricotta
- 2 tablespoons Marsala wine or an aromatic liqueur
- 150 g granulated sugar
- Zest of one orange and one lemon
- 50 g butter
- 125 g milk
- 150 g water
- A pinch of salt
- 250 g all-purpose flour or 00 flour
- 5 eggs
- Chopped pistachios, candied cherries, candied orange zest, and chocolate chips to garnish
Method
- The night before you plan to make the Sfinci, place the ricotta in a fine mesh sieve or cheesecloth to drain excess water. This step is crucial for achieving a creamy filling.
- The next day, combine the drained ricotta with sugar, Marsala, and citrus zests and mix with a spatula until creamy and smooth. Refrigerate until you are ready to use the filling.
- In a saucepan, bring the butter, milk, and water to a boil.
- Once boiling, add a pinch of salt and the flour all at once. Stir vigorously to prevent lumps from forming. Cook the mixture for about 1–2 minutes until it forms a smooth, compact dough and a white film appears at the bottom of the pan.
- Allow the dough to cool slightly before adding the eggs one at a time. Use an electric mixer to work the dough until it is creamy and smooth.
- Let the dough rest in the refrigerator for about 30 minutes.
- Using a cooking thermometer, heat oil in a deep fryer or heavy pot to a maximum of 165 °C (329 °F). This temperature ensures the Sfinci cook thoroughly without burning.
- Scoop about 30 g of dough with a spoon, using another spoon to help drop it into the hot oil. Carefully spoon some hot oil over the tops of the dough to help them expand.
- Fry a few pieces at a time for about 2–3 minutes, turning them frequently so they triple in size and cook evenly. Occasionally tap them gently with a slotted spoon to encourage expansion.
- Once golden brown, remove them from the oil and place them on paper towels to absorb excess oil. Allow them to cool before filling.
- Once cooled, cover each Sfincia with the ricotta filling.
- Sprinkle with chopped pistachios, candied orange zest, chocolate chips and a candied cherry for a touch of elegance. Enjoy your Sicilian Sfinci!
