GOLDEN PISTACHIO DROPS, Carnival and St. Joseph’s mini doughnuts, Neapolitan recipe, easy and fast, filled choux pastry puffs, very delicious.

The golden pistachio drops are a marvel, a real delight that I adore, they are prepared in a short time with a simple choux pastry, they are first baked and then fried.

The recipe for the golden pistachio drops is very simple, the choux pastry is prepared, the puffs are made and filled with pistachio paste, but the peculiarity of this dessert is that they have a double, quick cooking method.

Of course, you can avoid frying if you want a less caloric dessert, they are very delicious, the typical sweets of Pompeii that you can enjoy one after the other with real pleasure.

Follow me in the kitchen today for the golden pistachio drops!

Golden Drops with Pistachio Small Zeppole

Difficulty: Very easy
Cost: Very cheap
Preparation time: 20 Minutes
Portions: 25
Cooking methods: Frying
Cuisine: Italian

Ingredients

2 cups all-purpose flour
6 eggs
1 teaspoon salt
3.5 tablespoons butter
1 cup milk

Steps

Heat the milk with the salt in a saucepan, bring it almost to a boil, then quickly pour in the flour and stir with a wooden spoon until the mixture comes away from the sides.
Put the dough into the bowl of the mixer and let it cool, then add the eggs one at a time, incorporate the first and then add the second, and so on.
If the dough seems too soft, you can add a little more flour, and if there are lumps, blend it with an immersion blender.
Pour the mixture into a piping bag with a plain nozzle and form a sort of puff by swirling the dough onto the oven tray lined with parchment paper.
Bake in the preheated oven at 350°F for 5 minutes, then fry in hot oil for a few minutes, turning them over.
Drain on kitchen paper and fill by piercing from below with a piping bag and plain nozzle.
Bon appétit
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