ST JOSEPH'S DAY PASTRY RECIPES

Steps:

• Ricotta Filling (for cream puff dough):
• 3 cups Ricotta cheese
• 1/4 cups sugar
• 2 teaspoons vanilla extract
• 2 teaspoons grated orange peel
• 2 tablespoons grated lemon peel
• 1/2 cup miniature chocolate chips
• Combine all ingredients except chips and beat with an electric mixer for about 10 minutes. Fold in chocolate chips. Chill in the refrigerator until ready to use.
• Cafe Cream Style (Photo's Shown Above) filling:
• 4 large egg yolks
• 8 tablespoons (1/2 cup granulated sugar)
• 6 tablespoons unbleached all-purpose flour
• pinch of sea salt
• 2 cups whole milk
• 1/2 teaspoon almond extract
• 2/3 cup Ricotta cheese whole milk
• 2 tablespoons powdered sugar
• In a small heavyweight saucepan, beat the yolks, sugar, salt, and flour all at once until all lumps are gone. Slowly add milk and whisk to make a smooth consistency. Heat slowly over medium heat till this mixture thickens stirring constantly.
• At the very start, whisk slowly and then a little quicker as the cream starts feeling thicker. Wait for a simmering boil to appear.
• At this point lower the heat to very low as you finish getting the perfect creamy consistency. As the whisk leaves a trail as it stirs, this is the indication that the cream is ready.
• When the pudding has thickened remove it from the stove and cover it with wax paper not to form a skin.
• Refrigerate overnight or at least 4 hours.
• The ricotta is added to the filling in the pudding after it has chilled.
• In a bowl add ricotta, sugar, and almond flavoring, stir till completely mixed. Fold in the pudding.
• Fill cream puffs.
• Keep refrigerated.
• These also look nice with a mixture of powdered sugar and water glaze with a cherry on top.
• Ricotta Fried Fritter Puffs (also referred to as fried Zeppole)
• This is the fritter style also if would like the Fried Pizza Dough Version click here
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 heaping tablespoon powdered sugar,
• 1/2 teaspoons baking powder
• 1 pinch salt
• Vegetable oil, for frying
• Garnish Options:
• Drizzle with honey
• Sprinkle with sugar
• Dust with powdered sugar
• In a large bowl, combine the ricotta and eggs, and whisk until smooth.
• Add the flour, sugar, baking powder, and salt; whisk to make a smooth batter.
• Fill a wide and shallow skillet pan with about 3/4- inch of oil.
• Heat over medium-high heat until a bit of test batter sizzles when dropped in.
• Cook in batches, dropping 5 or 6 rounded teaspoons of batter into the pan at a time.
• When the batter puffs up and the undersides turn golden brown, after about 1 minute,
• flip and fry for 1 more minute, or until golden brown.
• Transfer the ricotta balls to a plate with some paper towels just to remove the excess oil, and continue cooking the rest of the batter until all is used.
• On a serving plate, pile the ricotta balls in a rough pyramid. 
• Sprinkle or shake in a brown paper bag the fritters with powdered sugar, regular white sugar, or drizzle with honey.

Steps:

• please see link for directions