Recipe - I Sfinge Di San Giuseppe

SPHINX CREAMPUFF SHELL
1 cup Pastry flour
1 tablespoon Sugar
One half cup Butter
4 Eggs
1 cup Water
Grated orange peel
Salt
Grated lemon peel

FILLING
1 pound Ricotta
2 tablespoon Sugar
Orange peel
2 tablespoon 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.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 19, 1998