RICOTTA CREAM PUFFS: A SICILIAN DELIGHTFUL

These fried ricotta cream puffs are the perfect treat!

The light and airy pastry is fried to perfection and filled with a soft and sweet ricotta cream.

This traditional Italian dessert is easy to make at home and brings the flavor of Sicily right into your kitchen.

Why You’ll Love This Recipe

• Golden Perfection: Crispy choux pastry fried to golden brown.
• Creamy and Sweet: Filled with smooth, sweet ricotta cream.
• Authentically Italian: A nod to the culinary tradition of Sicily.
• Easy to Prepare: Simple ingredients and straightforward steps.

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Makes: About 20–25 cream puffs

Ingredients

For the Cream Puffs (Choux Pastry):

• ⅔ cup water
• 7 tablespoons unsalted butter, cubed
• Pinch of salt
• 1 cup all-purpose flour
• 4 medium eggs
• Vegetable oil for frying

For the Ricotta Filling:

• 2 cups fresh ricotta cheese (preferably sheep’s milk)
• 1 ¼ cups powdered sugar (plus more for dusting)
• 1 teaspoon vanilla extract (optional)
• Zest of 1 lemon (optional)

Step-by-Step Method

1. Prepare the Choux Pastry

1. In a medium saucepan, combine water, butter, and a pinch of salt. Heat over medium heat until the butter melts and the water begins to boil.
2. Remove the saucepan from heat and add the flour all at once, stirring vigorously with a wooden spoon until a dough forms.
3. Return the saucepan to low heat and cook, stirring constantly, for 2–3 minutes, until the dough forms a smooth ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool for 10 minutes.
5. Add eggs one at a time, mixing thoroughly after each addition, until the dough is smooth, glossy, and sticky.

2. Fry the Cream Puffs

1. Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Ensure there is enough oil for the puffs to float.
2. Using two spoons or a small ice cream scoop, drop small balls of dough (about 1–2 inches in diameter) into the hot oil. Do not overcrowd the pan.
3. Fry the puffs for 5–6 minutes, turning occasionally, until they are golden brown and puffed up.
4. Use a slotted spoon to remove the puffs and drain them on paper towels.

3. Prepare the Ricotta Filling

1. Drain the ricotta by placing it in a fine-mesh strainer over a bowl for at least 30 minutes in the refrigerator.
2. In a bowl, combine the drained ricotta with powdered sugar. Beat until smooth and creamy.
3. Add vanilla extract and lemon zest, if desired, for extra flavor.

4. Fill the Puffs

1. Once the fried puffs are cool enough to handle, make a small slit in the side or use a piping bag with a plain or star tip to fill them with ricotta cream.
2. Inject the cream into each puff until they are generously filled.

5. Dust and Serve

1. Dust the filled cream puffs generously with powdered sugar.
2. Serve immediately, either warm or at room temperature.

Tips for Success

• Oil Temperature: Keep the oil consistently at 350°F for even cooking.
• Prevent Overcrowding: Fry in small batches to allow the puffs to expand fully.
• Drain the Ricotta: Properly drained ricotta ensures a creamy, non-watery filling.
• Serve Fresh: These puffs are best enjoyed the same day for optimal crispiness and flavor.

Nutritional Facts (Per Cream Puff)

A Sweet Sicilian Delight

These Fried Ricotta Cream Puffs are a perfect blend of textures and flavors, embodying the essence of Italian dessert-making. Serve them at gatherings, holidays, or as a special treat for yourself. Buon appetito! 🎉

Ricotta Cream Puffs Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Calories 120 kcal

Ingredients

  

For the Cream Puffs (Choux Pastry):

• ⅔ cup water
• 7 tablespoons unsalted butter cubed
• Pinch of salt
• 1 cup all-purpose flour
• 4 medium eggs
• Vegetable oil for frying

For the Ricotta Filling:

• 2 cups fresh ricotta cheese preferably sheep’s milk
• 1 ¼ cups powdered sugar plus more for dusting
• 1 teaspoon vanilla extract optional
• Zest of 1 lemon optional

Instructions

 

Prepare the Choux Pastry

• In a medium saucepan, combine water, butter, and a pinch of salt. Heat over medium heat until the butter melts and the water begins to boil.
• Remove the saucepan from heat and add the flour all at once, stirring vigorously with a wooden spoon until a dough forms.
• Return the saucepan to low heat and cook, stirring constantly, for 2–3 minutes, until the dough forms a smooth ball and pulls away from the sides of the pan.
• Transfer the dough to a mixing bowl and let it cool for 10 minutes.
• Add eggs one at a time, mixing thoroughly after each addition, until the dough is smooth, glossy, and sticky.

Fry the Cream Puffs

• Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Ensure there is enough oil for the puffs to float.
• Using two spoons or a small ice cream scoop, drop small balls of dough (about 1–2 inches in diameter) into the hot oil. Do not overcrowd the pan.
• Fry the puffs for 5–6 minutes, turning occasionally, until they are golden brown and puffed up.
• Use a slotted spoon to remove the puffs and drain them on paper towels.

Prepare the Ricotta Filling

• Drain the ricotta by placing it in a fine-mesh strainer over a bowl for at least 30 minutes in the refrigerator.
• In a bowl, combine the drained ricotta with powdered sugar. Beat until smooth and creamy.
• Add vanilla extract and lemon zest, if desired, for extra flavor.

Fill the Puffs

• Once the fried puffs are cool enough to handle, make a small slit in the side or use a piping bag with a plain or star tip to fill them with ricotta cream.
• Inject the cream into each puff until they are generously filled.

Dust and Serve

• Dust the filled cream puffs generously with powdered sugar.
• Serve immediately, either warm or at room temperature.
• Tips for Success
• Oil Temperature: Keep the oil consistently at 350°F for even cooking.
• Prevent Overcrowding: Fry in small batches to allow the puffs to expand fully.
• Drain the Ricotta: Properly drained ricotta ensures a creamy, non-watery filling.
• Serve Fresh: These puffs are best enjoyed the same day for optimal crispiness and flavor.

Notes

Makes about 20–25 cream puffs
Oil Temperature: Keep the oil consistently at 350°F for even cooking.
Prevent Overcrowding: Fry in small batches to allow the puffs to expand fully.
Drain the Ricotta: Properly drained ricotta ensures a creamy, non-watery filling.
Serve Fresh: These puffs are best enjoyed the same day for optimal crispiness and flavor.