Sicilian Sciù Recipe: Easy Cream Puffs with Ricotta Filling

Light and airy like traditional cream puffs, these Italian pastries are filled with a rich, creamy ricotta filling, often with chocolate chips for an extra touch of sweetness.

Known for their delicate texture and irresistible taste, Sicilian Sciù are a classic found in pastry shops throughout Sicily, loved by locals and visitors alike.

Makes about 15-20 Sciù

INGREDIENTS:

For the Choux Pastry (Cream Puffs):

• 2/3 cup water
• 5 1/2 tbsp butter
• 3/4 cup all-purpose flour
• 3 large eggs
• 1 pinch of salt

For the Ricotta Cream:

• 2 cups ricotta cheese (preferably sheep’s milk, or cow’s milk if preferred)
• 1 1/4 cups powdered sugar
• 1/2 cup mini chocolate chips (optional)
• 1 tsp vanilla extract (optional)

For Decorating:

• Powdered sugar, for dusting

METHOD:

Preparing the choux pastry

Prepare the dough: in a saucepan, combine the water, butter and a pinch of salt.

Bring to a boil.

Once it reaches a boil, lower the heat and add the flour all at once, stirring vigorously with a wooden spoon.

The dough should form a ball and begin to pull away from the sides of the pot.

Cool the dough:

Remove the saucepan from the heat and let the dough cool slightly for a few minutes.

Incorporate eggs:

Add eggs one at a time, mixing well after each addition until each egg is completely absorbed before adding the next.

The dough should be smooth and ready to use, but not runny.

Form the cream puffs:

Transfer the dough to a pastry bag fitted with a large, plain round tip.

On a baking sheet lined with parchment paper, form small rounds of dough, leaving a space between each to allow them to puff up.

Bake the cream puffs:

Preheat the oven to 400°.

Bake the cream puffs at 400°F for the first 10 minutes, then reduce the oven temperature to 350°F and bake for another 20 to 25 minutes, until golden brown and puffy.

Once baked, allow them to cool completely.

Preparing the ricotta cream
Drain and smooth the ricotta: if the ricotta is very wet, set it to drain in a colander for about an hour.

Then, pass it through a fine-mesh sieve to get a smoother consistency.

Add the sugar:

Mix the ricotta with the powdered sugar (and vanilla extract, if using) until smooth.

Add the chocolate chips: Add the mini chocolate chips to the cream, stirring gently to combine.

Assembling the Sciù

Fill the cream puffs:

Make a small hole in the bottom of each puff and pour in the ricotta cream using a pastry bag with a small round tip.

Decorate: Dust the filled Sciùs with powdered sugar before serving.

Tips

Sciù should be enjoyed fresh, but can be stored in the refrigerator for 1 to 2 days.

For a Sicilian twist, try adding a little orange zest to the ricotta cream for a citrusy flavor.