- Get Inspired
- Recipes
- St. Joseph's Day Pastry
St. Joseph's Day Pastry

St. Joseph's Day Pastry
Directions
- 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.
- Place the dough on a mixer and stir in eggs 1 or 2 at a time.
- Pipe the pate choux dough in a donut sized ring on baking paper with a French tip.
- Bake in a 400ºF oven until golden and firm.
- Remove and let cool to room temperature. Slice and fill with cannoli filling. Garnish with powdered sugar.
Ingredients
- 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
Explore More
Savory Insights
Bowled Over
Savory Insights
Experiment with Spice
Savory Insights
Give French Fries the Spotlight
Savory Insights
Increase Sales With Pepperoni
Savory Insights
Lobster for the Masses
Savory Insights
Perfect Pasta for Non-Italian Restaurants
Savory Insights
Bowled Over
Savory Insights
Experiment with Spice
Savory Insights
Give French Fries the Spotlight
Savory Insights
Increase Sales With Pepperoni
Savory Insights
Lobster for the Masses
Savory Insights
Perfect Pasta for Non-Italian Restaurants
Savory Insights
Bowled Over
Savory Insights
Experiment with Spice
Savory Insights
Give French Fries the Spotlight
Savory Insights
Increase Sales With Pepperoni
Savory Insights
Lobster for the Masses
Savory Insights