Tortelli di San Giuseppe (choux pastry) - The recipe



  • Combine the water, butter, sugar and salt and heat up to boiling point;
  • Remove from the heat, add the flour and mix it in with a flat spatula;
  • Place back on the heat and stir vigorously until the mixture has started to dry out and stops sticking to the sides of the pan;
  • Remove from the heat again and leave to cool;
  • Add the eggs one at a time while continuing to beat the mixture vigorously.

Cooking (option 1):

  • Use a pastry bag to form the choux buns on an oven tray lined with greaseproof paper;
  • Bake the choux buns in an oven preheated to 180 °C for approx. 20 minutes and then continue cooking for 10 minutes at 100 °C.

Cooking (option 2):

  • Heat the oil in the fryer to 160–170 °C;
  • Use two spoons to shape the mixture into individual buns;
  • Fry the buns for a few minutes until they have turned golden brown.

Plating up:

  • Pat the buns dry with kitchen towel and arrange them on a plate;
  • Dust with icing sugar.

A typical traditional recipe from Ticino reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).


  • Specialties