St. Joseph's Day Pastry


  1. For the pate choux dough, bring the water and butter to a boil. Add the flour all at once and stir until the dough is free from the sides of the pan.
  2. Place the dough on a mixer and stir in eggs 1 or 2 at a time.
  3. Pipe the pate choux dough in a donut sized ring on baking paper with a French tip.
  4. Bake in a 400ºF oven until golden and firm.
  5. Remove and let cool to room temperature. Slice and fill with cannoli filling. Garnish with powdered sugar.


  • 1/2 lb. Nature's Best Dairy® Butter
  • Roma® Cannoli Filling, as needed
  • 1/2 lb. Roma® Flour
  • sugar, powdered, as needed
  • 1/2 qt. water
  • 1-1/4 lb. West Creek® Egg(s), Medium