Sweets / RICETTI
Maltese St Joseph’s ricotta puffs
Fried choux puffs filled with sweet ricotta.
◷ 90 min / 12 servings
Method
- Boil water and butter. Add flour all at once and stir over low heat for 2 minutes until it pulls away from the pan.
- Cool 5 minutes. Beat in eggs one at a time until glossy and slowly dropping from a spoon.
- Heat oil to 170°C. Fry 12 portions in batches for 7–9 minutes, turning, until puffed and cooked through. Drain and cool.
- Mix ricotta with icing sugar, peel and zest. Split puffs and fill just before serving. Dust with icing sugar.
✳ From the kitchen
Oil that is too hot browns the outside before the centre cooks.
Tradition reference
Corinthia · Maltese sweets and fillings ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.