PISTACHIO PARADISE ZEPPOLE, sweet recipe with choux pastry, St. Joseph’s zeppole for Father’s Day filled with paradise cream, super delicious.
The pistachio paradise zeppole are really good, an easy-to-make choux pastry dessert with a no-bake cold cream ready in 5 minutes, soft and tasty, baked or fried they are super.
The recipe for making the pistachio paradise zeppole is very simple, the choux pastry is made quickly either by hand or with a mixer, cut and filled with cream.
These are baked, but you can fry them if you prefer, baked they are lighter, of course, let’s not talk about the cream which is quite caloric.
The sweet for Father’s Day par excellence but there are also others like rice fritters for example or the zeppolone.
They can be filled in many ways, the classic ones are with cream topped with a black cherry, fried or baked, or they are excellent with coffee, Nutella or with chocolate cream or strawberries or lemon.
I love them with lemon cream and Nutella, who can resist such goodness.
Follow me in the kitchen today there are pistachio paradise zeppole!
- Difficulty: Easy
- Cost: Very cheap
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 378.17 (Kcal)
- Carbohydrates 30.91 (g) of which sugars 8.60 (g)
- Proteins 10.72 (g)
- Fat 24.40 (g) of which saturated 5.36 (g)of which unsaturated 3.89 (g)
- Fibers 1.14 (g)
- Sodium 80.32 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1.76 oz butter
- 3 eggs
- 2/3 cup heavy cream, 35% fat
- 1 tbsp pistachio paste
- 1.76 oz condensed milk
Preparation
Bring the water to a boil with the butter and a pinch of salt.
Pour in the flour all at once and stir with a spoon until the dough detaches from the sides of the pan.
Remove from the heat and let cool, then pour the dough into the mixer and add an egg, mix until absorbed.
Then move on to the second egg and finally the third, of course, you can do everything by hand with a spoon, if lumps form, blend it all with a hand blender.
Put the mixture in a piping bag and form the zeppole on a baking sheet lined with parchment paper.
Draw a circle, then another around it and one on top.
Bake in a preheated oven at 355°F (180°C) fan-forced for about 20 minutes, they should puff and color, if you touch them they are very light.
Whip the cream with the condensed milk and pistachio paste.
Cut the zeppole in half horizontally and fill with the cream.
Decorate with pistachio granules and topping.
Bon appétit
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