Sfineg ta' San Guzepp (Maltese St Joseph's ricotta puffs)
Light fried choux puffs filled with orange-scented ricotta and rolled in cinnamon sugar, made for St Joseph's Day.
- Time50 min
- LevelMedium
- Costabout £0.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the water, butter and salt in a pan and heat until the butter melts and the water just boils. Tip in the flour all at once and beat hard with a wooden spoon for 1 to 2 minutes until it forms a smooth ball that leaves the pan clean.
- 2
Cool the paste for 5 minutes, then beat in the eggs a little at a time until smooth, glossy and thick enough to fall slowly off the spoon.
5 min - 3
Beat the ricotta with the icing sugar and orange zest until smooth. Chill. Mix the caster sugar and cinnamon on a plate.
- 4
Heat the oil in a deep pan to 170 C. Drop in heaped teaspoons of the batter, 5 or 6 at a time, and fry for 4 to 5 minutes, turning, until puffed, golden and cooked through.
4 min 30 s - 5
Lift out with a slotted spoon onto kitchen paper, then roll in the cinnamon sugar while still warm.
- 6
Cut each puff open or pipe the ricotta in through a small hole. Serve the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.