SCIÙ ALLA RICOTTA – Traditional Sicilian Ricotta Cream Puffs

Golden, airy Italian cream puffs filled with sweet, velvety ricotta cream and finished with a generous dusting of powdered sugar.

In Sicily, some of the most irresistible desserts begin with just a handful of simple ingredients.

Sicilian Sciù alla Ricotta, inspired by the French choux, are delicate pastries with a golden, lightly crisp shell and a generous filling of sweetened ricotta.

Each pastry is sliced open and filled with a thick layer of creamy ricotta, then crowned with its golden pastry top and dusted with powdered sugar.

The contrast between the airy choux pastry and the rich, delicate filling makes these little Sicilian treats absolutely unforgettable.

Perfect for Sunday family gatherings, holidays, celebrations, or an afternoon espresso, these homemade ricotta cream puffs bring the charm of a traditional Sicilian pastry shop straight into your kitchen.

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Sicilian_Sciu_alla_Ricotta_Recipe

Total time includes approximately 30 minutes of cooling; allow additional time if the ricotta needs draining or the filling needs chilling.

Ingredients

For the Choux Pastry (Pasta Choux)

• 1 cup (240 ml) water

• 7 tbsp (100 g) unsalted butter

• 1¼ cups (150 g) all-purpose flour

• 4 large eggs, at room temperature

• 1 tbsp (12 g) granulated sugar

• ¼ tsp salt

For the Sweet Ricotta Filling

• 2 cups (500 g) whole-milk ricotta, well drained

• 1 cup plus 2 tbsp (140 g) powdered sugar, or to taste

• 1 tsp pure vanilla extract

• 1 tsp finely grated orange zest (optional)

• ¼ cup (40 g) mini chocolate chips (optional)

For Decorating

– Powdered sugar, for dusting

Step-by-Step Instructions

Step 1 – Prepare the Ricotta Filling

1. Place the ricotta in a fine-mesh strainer over a bowl. Refrigerate for several hours if it contains excess liquid.

2. Transfer the drained ricotta to a mixing bowl.

3. Add the powdered sugar and vanilla extract.

4. Mix until smooth and creamy. For an especially silky texture, press the ricotta through a fine-mesh sieve before mixing.

5. Add the orange zest or mini chocolate chips if desired.

6. Cover and refrigerate until ready to use.

Nonna’s Tip: Traditional Sicilian-style ricotta cream should be thick, smooth, and rich. Avoid adding milk or cream, which would make the filling too soft.

Step 2 – Make the Choux Pastry

1. Preheat your oven to 400°F (200°C), conventional setting. Line a large baking sheet with parchment paper.

2. In a medium saucepan, combine the water, butter, sugar, and salt.

3. Bring to a gentle boil over medium heat, allowing the butter to melt completely.

4. Remove the saucepan from the heat and add all the flour at once.

5. Stir vigorously with a wooden spoon until the mixture comes together into a smooth dough.

6. Return to low heat and stir for 1–2 minutes, until the dough pulls away from the sides and a thin film forms on the bottom of the saucepan.

7. Transfer the dough to a mixing bowl and let it cool for approximately 5 minutes.

8. Add the eggs one at a time, mixing thoroughly after each addition. Beat the final egg separately and add it gradually, stopping when the dough is glossy, thick, and slowly falls from the spatula in a V shape.

Step 3 – Shape and Bake the Sciù

1. Transfer the choux pastry to a piping bag fitted with a large round or star tip.

2. Pipe 12 generous mounds onto the prepared baking sheet, leaving at least 2 inches (5 cm) between them.

3. Smooth any pointed tips with a slightly damp fingertip.

4. Bake at 400°F (200°C) for 15 minutes.

5. Without opening the oven door, reduce the temperature to 350°F (175°C).

6. Continue baking for another 20–25 minutes, until deeply golden, puffed, and firm.

7. Turn off the oven, slightly open the door, and let the pastries dry for 5 minutes.

8. Transfer to a wire rack and allow them to cool completely.

Important: Never open the oven during the initial baking stage. A sudden temperature drop can cause the pastries to collapse.

Step 4 – Fill the Sciù with Ricotta Cream

1. Using a serrated knife, carefully slice each cooled pastry horizontally.

2. Transfer the ricotta filling to a piping bag or use a spoon.

3. Generously fill the bottom half of each pastry with ricotta cream.

4. Replace the pastry tops, pressing down very gently.

5. Arrange the filled Sciù on a serving platter.

6. Dust generously with powdered sugar immediately before serving.

Nonna’s Secrets for Perfect Sicilian Sciù

• Drain your ricotta thoroughly. This is the secret to a thick filling that holds its shape.

• Use whole-milk ricotta. It provides a richer flavor and more authentic pastry-shop texture.

• Bake until golden and dry. Underbaked choux pastry can collapse or become soggy.

• Fill only when completely cool. Warm pastries will soften the ricotta filling.

• Fill close to serving time. The shells stay crisp longer when stored separately from the ricotta cream.

Storage and Make-Ahead Tips

Refrigerator: Store filled Sciù in an airtight container in the refrigerator for up to 2 days. Their shells will gradually soften.

Make ahead: Prepare the choux shells a day in advance and keep them unfilled in an airtight container at room temperature. The ricotta filling can be prepared separately and refrigerated.

Freezer: Unfilled baked choux shells can be frozen for up to 2 months. Refresh them in a 300°F (150°C) oven for approximately 5–8 minutes, then cool completely before filling.

Nutritional Information

Approximate values per pastry, based on 12 servings without optional chocolate chips.

Nutrition values are estimates and vary depending on the ricotta and other ingredients used.