Zeppoli
Zeppoli, from the Italian ‘Zeppole’ or ‘Bignè di San Giuseppe’, are made with deep-fried choux pastry filled with sweetened ricotta similar to a cannoli filling. Sometimes it’s also filled with custard and this is eaten to celebrate Saint Joseph’s Day. If you like, you can also add candied peel to your cream.
Ingredients:
Pastry:
100ml Water
100ml Milk
100g Unsalted Butter
125g Plain Flour
4 eggs
Zest of 1 Lemon
A Pinch of Salt
Filling:
500g Ricotta20g Grated Dark or Milk Chocolate
4tbsp Icing Sugar
50g Candied Peel (optional)
Topping
Honey
50g Roasted Chopped Pistachios
Oil For Deep Frying
Directions:
Start with the filling.
In a small bowl combine the ricotta, icing sugar, and grated dark chocolate. Set aside.
For the pastry, melt the butter in the water and milk over medium flame.
When it starts to boil add the flour, lemon zest, and a pinch of salt.
Start to mix until you get a soft dough.
Lower the flame and continue mixing for about 30 seconds.
Turn off the heat and start adding the eggs one by one.
At first, they start to separate but continue mixing until you get a thick batter.
Fry in deep oil in batches. You can make them as big as you wish.
When they become golden brown drain them on a kitchen towel to remove most of the remaining oil.
Allow them to cool, then cut them in half and fill.
Refrigerate them until they are ready to be served.
For serving, drizzle them with honey and roasted pistachios or nuts. Also, some icing sugar if you prefer.
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