Sicilian Sfince: History, Curiosities and Recipe of the Popular Father’s Day Treat (VIDEO)

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.

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Sicilian Sfince or Sicilian Sfinci, or St. Joseph’s Sfince (Sfince di San Giuseppe in Italian) is a delightful Sicilian dessert, traditionally made to celebrate the Feast of St. Joseph, or Father’s Day, on March 19th. This occasion sees the creation of various sweet treats across Italy; the Neapolitan Zeppole or Raviole from Emilia, for example.

These little fritters start with a batter made from flour, water, butter, and eggs, which is then fried in hot oil until golden and crispy. Once cooked, they are filled or topped with a delicate ricotta cream mixed with chocolate chips. To top it off, they’re decorated with candied cherries or orange peel.

The ingredients used in Sicilian Sfinci are staples in many Sicilian pastry recipes, such as the renowned Sicilian Cannoli and the beloved Cassata. These treats are a true testament to the rich and flavorful tradition of Sicilian desserts.

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!

The origins of the name “Sfince”

The name “Sfince” actually means “sponge,” which perfectly describes these soft and airy treats. The name likely comes from the Latin word “spongia” and the Greek “sponghia,” reflecting their light, fluffy texture achieved through a long, gentle frying process. This method allows the dough to puff up, doubling in size and becoming soft and airy inside. However, some scholars believe that the name “Sfince” might have Arabic roots, deriving from “sfang,” which were small honey fritters introduced to Sicily in the 10th century.

The History of 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.

Sicilian Sfince Video Recipe

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:

Sicilian Sfince Ingredients

For the Filling:

• 500 g of sheep ricotta or cow ricotta (2 cups)
• 150 g of granulated sugar (¾ cup)
• 2 tablespoons of Marsala wine or an aromatic liqueur
• Zest of one organic orange and one organic lemon

For the Dough:

• 50 g of butter (¼ stick plus 1 tbsp)
• 150 g of water (⅔ cup)
• 125 g of milk (½ cup)
• A pinch of salt
• 250 g of all-purpose flour or 00 flour (2 cups plus 1 tbsp)
• 5 eggs
• Chopped pistachios, candied cherries, candied orange zest, and chocolate chips to garnish (optional)

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.

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!