ZEPPOLE DI SAN GIUSEPPE
These are so good and the second version of the Zeppole. Except this is more of a cream puff. Italians traditionally eat this on Saint Joseph's day, March 19th. We have 2 versions, the fried dough zeppole and these. Another name for them by Sicilians are Sfinge or some say Sfingi. Either way you call them, they are both...
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven at 400 F.
- 2. Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil.
- 3. Remove the pan from the heat and dump the flour in all at once, whisking it all in.
- 4. Return to the burner start stirring with a wooden spoon.
- 5. Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes.
- 6. Remove from the heat and stir until tepid, 6 to 8 minutes.
- 7. Add the eggs, one at a time, stirring in each one completely before adding the next.
- 8. Stir in the vanilla. Cool completely.
- 9. Line two cookie sheets with parchment paper. Place the dough into a pastry bag with a 1-inch star tip and pipe 2-inch rings onto the trays, as many as can fit.
- 10. Bake at 400 F for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool.
- 11. When cool, carefully slice rings in half and scoop out eggy wet dough. Fill with custard and place cap of pastry on top.
- 12. Top each zeppole with custard in middle and top with cherry. Sprinkle Powdered sugar on top.
- 13. NOTE: You can also fry this dough in oil after you pipe them until golden brown and then just fill the middle of the rings with custard and top with a cherry filling, preserved wild cherries or a maraschino cherry.
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sanin hassan123
[email protected]I would not recommend this recipe to anyone.
Qasim qasim saeed
[email protected]This recipe is a waste of time. The zeppole were bland and flavorless.
Lindiwe Ndhlovu
[email protected]I'm not sure what I did wrong, but my zeppole didn't turn out at all. They were flat and dense.
sintayehu getu
[email protected]These zeppole were a disaster! The dough was too dry and the custard filling was too runny. I don't recommend this recipe.
Thandiwe Sibiya
[email protected]Overall, I thought this was a good recipe. The zeppole were tasty, but they were a little more work than I expected.
Charlene Magwaza
[email protected]The dough was a little too sticky for me to work with. I had to add more flour to get it to the right consistency.
Md Belal Howlader
[email protected]The zeppole were delicious, but they were a little too sweet for my taste. Next time I'll use less sugar.
Laura Nowaczynski
[email protected]These zeppole were a hit at my party! Everyone loved them. I will definitely be making them again.
Majarul Islam
[email protected]I was a little hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The instructions were easy to follow and the zeppole were delicious.
Muyanja Shakirah
[email protected]I've tried this recipe twice now, and both times the zeppole turned out perfectly. They're so delicious and easy to make. I love that I can make them ahead of time and then just reheat them when I'm ready to serve.
yasen
[email protected]These zeppole di San Giuseppe were amazing! The dough was light and fluffy, and the custard filling was rich and creamy. I will definitely be making these again.