Cookie Memories - St. Joseph Cream Puffs

Linda Cardillo

Cookie Memories

On my father’s side of the family it was my Aunt Susie who was the renowned baker. She had a separate kitchen in the basement of her house where she produced her confections. For my wedding, which was held at home, she prepared an elegant platter with dozens of different cookies and pastries, bursting with the flavors of anise and hazelnuts and almonds and pignoli. Her repertoire was extensive and imaginative and grew to incorporate "American" sweets such as chocolate chip cookies. But one of the traditional pastries that she made on special occasions—and always on March 19, the Feast of St. Joseph—was her light-as-air cream puffs, just as Giulia made them for Salvatore when he came to court her.

St. Joseph Cream Puffs

Sfingi di San Giuseppe

Pastry

1 cup water
½ cup butter
Pinch of salt
1 cup sifted flour
4 eggs

Filling

15-ounce container of ricotta cheese
¼ cup confectioner’s sugar
1-2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon grated orange rind

Bring water, butter and salt to a rolling boil in a saucepan. Lower heat and add flour all at once, stirring vigorously until mixture pulls away from sides of pan (about 1 minute). Remove from heat and cool until mixture is lukewarm (about 10 minutes).

Beat in eggs one at a time, beating well after each addition until dough is smooth. Drop by the teaspoonful on lightly greased cookie sheet about 2 inches apart.

Bake at 450° for 10 minutes. Lower heat to 300° and bake for 15 to 20 minutes more until puffed and golden.

Blend together filling ingredients. When puffs are cool, make a slit on one side of each puff and fill with ricotta mixture. Makes about 4 dozen.

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