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I Sfinge Di San Giuseppe

Yield: 1 Servings

Ingredients and directions for this recipe

SPHINX CREAM-PUFF SHELL
1 c Pastry flour
1 tb Sugar
1/2 c Butter
4 Eggs
1 c Water
Grated orange peel
Salt
Grated lemon peel

FILLING
1 lb Ricotta
2 tb Sugar
Orange peel
2 tb Chocolate
Generous dash of creme de
-cacao

Puff pastry shell: Combine flour, butter, water, salt, and sugar in a
saucepan and bring to a boil. Cook and stir until the mass leaves the side
of the pan. Add eggs one at a time, beating well after each addition. Add a
little grated orange & lemon peel. Drop by tablespoon on a baking sheet;
bake at 400 degrees F. for 10 minutes. Reduce heat to 350 degrees F. for
another 25 minutes.

Cream Filling: Stir until smooth: ricotta, chocolate, sugar, a little
grated orange peel, and a generous dash of creme de cacao. Fill puffs when
they have cooled.

See also:
Previous recipe I Say "cheesecake"
Next recipe I Told You I Could Cook, But I Was Only Cod-ding

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