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Cascon's Sfingi di San Giuseppe


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Cascon's Sfingi di San Giuseppe

ZenFoodist | Mar 21, 2007 11:05 AM

I almost feel guilty admitting that I cheated on my beloved D'Aquila Pasticceria, but curiosity got the best of me and on a friend's reccomendation I decided to grab a few sfingi at Whitestone's legendary cheesecake emporium, Cascon. In our home we have sfingi every evening starting March 1st, and so I had had my fair share from D'Aquila and even the newly named "Francis Lewis Bake Shop" (formerly Mario and Sal's which, for the record, I have always abhorred) which were much better than usual- extremely well-filled and not overly sweet, and at 2.50 a pop .50 more than D'Aquilas. But Oh was I surprised at the quality of Cascon's. The cannoli cream was etherally light and creamy ( a tad bit sweeter than I prefer but not cloyingly so) and the dough perfectly tender. I ended up chatting with Andy, the owner since 2004, and he proved to be quite an affable chap even running outside across the street to give my waiting husband a cannoli to eat in the car. Very sweet guy who seemed to know his stuff, and a Sicilian-American to boot which is always good when you're making my sfingi :) . He raved about his red-velvet cake ( a waiting customer added effusive praise as well) which I am eager to try and made it a point to tell me that he brought the former baker from Simone's in Flushing in to expand his baked goods line- he really doesn't want to be known "just for cheescake" anymore. From talking to him I learned that many bakeries have the sfingi shells brought in daily, his included, which I never knew. Whatver the case, my yearly Saint Joseph's sfingi yen, will most certainly have to include a few from Cascon each March...

All Good Things,

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