Sfingi with Hazelnut Ricotta Filling

Welcome Christmas with warmth, citrus and the scent of roasted nuts! These golden Sfingi, filled with hazelnut ricotta cream, bring festive indulgence to menus with a nod to tradition and a touch of seasonal joy!

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

20 minutes, plus cooling

Cook

35 minutes, plus cooling

Portions

30-35 @ 20g each

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Sfingi

(Prep: 10 min Cook: 30 – 35 min, plus cooling)

250g plain flour
8g baking powder
4g salt
250g Ricotta, fresh and drained
2 eggs, room temperature
50g caster sugar
5g cinnamon powder
230g milk
1 tbsp Queen Pro Organic Vanilla Bean Paste
20g Frangelico

Hazelnut Ricotta Filling

(Prep: 5 min Cook: -)
250g Ricotta, fresh and drained
100 icing sugar, sifted
2tbsp Frangelico
1 tbsp Queen Pro Organic Vanilla Bean Paste

Garnish (Optional)

(Prep: – Cook: 10 minutes, plus cooling)
12-15 hazelnuts

  1. Heat a large saucepan with canola oil to 160 degrees. Sift the flour, baking powder and salt together in a bowl and set aside. Whisk together, the ricotta, eggs, sugar and vanilla bean paste in a bowl until smooth. Whisk in the milk and Frangelico to the ricotta mixture, do not overmix. Add half of the flour mixture to the ricotta mixture and folder together until just combined. Repeat with remaining flour.
  2. Spray your hands with some spray oil and form a ball with a small portion of dough and drop into the oil carefully. Alternatively, you can use two spoons to create a ball and drop into the fryer- do not overcrowd the pot. Cook the balls for 4-5 minutes until they are browned all over- give them a turn during their cook, to cover all sides of the dough ball. Using a slotted spoon, remove the fried dough balls from the oil and place onto a plate with a paper towel to drain excess oil. Once cooled slightly, roll in a mixture of cinnamon powder and caster sugar.
  3. Place all the ingredients for the ricotta filling together in a bowl and mix using a spoon until smooth. Place into piping bags, poke a hole into the Sfingi and pipe in the ricotta filling.
  4. Roast the hazelnuts in an oven at 160 degrees for 5-8 minutes until golden. Allow to cool completely, and then blend these into a chunky crumb and sprinkle over Sfingi before serving.

Products used in this recipe

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

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