Perfect baked zeppole to fill as you like. The recipe I want to tell you about today is that of very light and delicious baked Zeppole. They are perfect to fill as you like. You can choose the classic pastry cream, but also whipped cream, chantilly cream, or mascarpone and ricotta cream. Actually, the classic Zeppole for San Giuseppe are strictly fried and filled with cream, but these are just as special even in a definitely lighter version. The dough is the same as for classic choux pastries and baking them allows for advance preparation; in fact, you can make them 1-2 days ahead and fill them just before enjoying or serving them to your guests. Don’t miss the recipe for Sfinci di San Giuseppe and the recipe for Crispelle di riso. Let’s get into the kitchen and make some irresistible Baked Zeppole
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Choux Pastries
- 3 eggs
- 200 ml water
- 2.5 oz butter
- 1.5 cups flour
- 2 tablespoons sugar
- 1 pinch salt
What you need to prepare the very light Zeppole
- Piping bag
How to prepare perfect baked Zeppole
Pour the water, cubed butter, a pinch of salt, and sugar into a saucepan. Bring to a boil. Lower the heat and dump all the flour into the saucepan.
Stir on low heat with a wooden spoon until a compact dough forms that detaches from the saucepan’s sides. Transfer the dough to a bowl and let it cool.
Add one egg and mix to incorporate it into the dough. Then add another egg and mix well before adding the third egg. You will end up with a smooth and glossy dough.
Transfer the dough into a piping bag with a large star nozzle. Preheat the oven to 392°F. Form the Zeppole by making two circles, one on top of the other, on a baking sheet lined with parchment paper. Space them apart as they will swell up and increase in volume while baking. With these quantities, I made 12 small ones, but it depends on how large you make them.
Let the Zeppole bake in a static oven at 392°F for 15 minutes. Lower the temperature to 356°F and continue baking for another 10 minutes. Turn off the oven while keeping the oven door slightly open by positioning the handle of a wooden spoon. Let them cool before taking them out of the oven.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prepare them in advance, you can store them in a container or a food storage bag for 2-3 days
Don’t miss also my recipe for Quick Soft Donuts
Your Questions
Can I cook zeppole in an air fryer?
Yes, at 374°F for the first 12-14 minutes, then lower the temperature to 338°F and let them cook for another 10 minutes
