Recipe for Cream Filled Italian Pastries or Italian Zeppole

Italy has delicious dishes and recipes for every special day, event, holiday, and celebration. The Zeppole of St. Joseph Is a typical treat from the Neapolitans pastry. They are cream-filled pastries, baked or fried, topped with black cherry, and sprinkled with icing sugar. The Zeppole are typical for the day of St Joseph, which is the19 March. St. Joseph is the father of the fathers; that’s why we celebrate Father’s Day on the same day in Italy.

Here is Giovanna’s recipe for the most delicious Zeppole

Ingredients:

For the Pastry Cream:

12 Tbsp. Sugar
6 Tbsp. Flour
1 Lt. Whole milk
Four egg yolks
Lemon zest.

Directions:

  • In a small saucepan, combine the sugar and the flour. Next, add the milk, then egg yolks, and mix to combine.

  • Cook at low heat, stirring until the mixture comes to a boil and thickens. It should take 3-5 minutes.

  • Remove from heat and stir; add the shredded lemon zest. Pour into a bowl and chill.

 

For the Choux dough:

150 ml. Of Water

100g of Butter

150 g of Flour

5 Eggs

500 ml. Pastry Cream

Pinch of Salt

Icing sugar

Frying oil

Black cherry for the decoration or cherry marmalade

 

Directions:

  • In a large pot, pour the water, the butter, and a pinch of salt.

  • Bring the water and the butter to a boil.

  • After they melt, add the flour and stir vigorously until the mixture forms a compact and smooth ball.

 

  • Take it off from the fire and leave to cool for 5 min.

 

  • Then add the eggs, one at a time, and incorporate them well into the mixer until the dough becomes creamy and smooth.

 

  • Transfer the dough to a pastry bag, and pipe little nests on a piece of baking paper, leaving the center empty.

 

  • Heat the oil and put the zeppola together with the paper. Frying, the dough will separate from the baking paper, and you can reuse it for the next.

 

  • The fried Saint Giuseppe’s Zeppole are tastier, but if you prefer more light, you can perfectly bake them in a preheated oven (180°C).

  • They are ready when the Zeppole turns into a nice golden color and crispy shell.

 

  • Leave the Zeppole di San Giuseppe aside to cool.

  • Once cooled, they are ready to be covered with pastry cream and black cherry and sprinkled with icing sugar.

Buon Appetito😊

 

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