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1
Combine water, butter, salt, and sugar in heavy saucepan; bring to rolling boil, then remove from heat and stir in flour until dough forms ball.
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2
Return to low heat and cook, stirring constantly, for 2 minutes to dry out dough; transfer to bowl, cool 5 minutes, then beat in egg until fully incorporated and dough is glossy.
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3
Combine drained ricotta, honey, candied peel, chocolate, pistachio, cinnamon, and salt in separate bowl; mix gently with wooden spoon until just combined.
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4
Heat 5cm oil in heavy pot to 175°C, checking with instant-read thermometer; line plate with paper towels.
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5
Transfer warm choux dough to piping bag fitted with 12mm plain nozzle; pipe 6cm lengths directly into hot oil, using scissors or second spoon to cut dough cleanly.
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6
Fry 3 minutes until golden and puffed, turning occasionally; remove with slotted spoon and drain on paper towels.
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7
Cool sfinci slightly, 2 minutes, then use small sharp knife to slit side of each and pipe or spoon ricotta filling into cavity; dust generously with cinnamon-sugar mixture.
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8
Serve warm or at room temperature; best eaten within 4 hours of preparation.
