Festa del papa' in Rome: Father's day pastries in Rome

Bigne' di San Giuseppe

In Italy we celebrate Father's Day on March 19th, when for the Roman religious calendar is Saint Joseph, Rome celebrates this festivity with the Bigne' di San Giuseppe. 

Here a simple recipe for you:

Ingredients

• 1 1/4 cups water
• 5 Tbs butter
• 3/4 cup flour
• 4 eggs
• 1 tsp limoncello (lemon liquor)
• 1 Tbs vanilla
• confectioners sugar
• oil for baking sheet

Direction


In a medium pot, bring the water to a boil over high heat. When the water comes to a boil remove the pan from the heat and add all the flour at once. Stir immediately until smooth. Add the butter and return the pan to medium heat and keep stirring. The flour and water will form a ball. You will need to stir until the ball no longer sticks to the sides or bottom of the pan.


Remove from the heat and allow to cool and then add one egg at the time. Stir each egg completely into the pastry before adding the next. Stir in the limoncello and vanilla. 


Let the batter rest for at least 15 minutes. Using a soup spoon, place spoon size pieces of batter on a greased cookie sheet. Leave at least 2" between the drops of batter. 


Bake at around 200 degrees Celsius for 10 minutes, then reduce the heat to 185 degrees Celsius. Bake for another 15-20 minutes, until golden brown. They will be approximately double in size. Turn the oven off and let the pastries "dry" in the oven. 


Don't remove until they are completely cool. Gently open and fill with pastry cream or custard. 


Dust the tops with confectioner's sugar.


Tanti auguri papino!!!