Zeppole are the traditional pastries prepared for Father’s Day on March 19, the Feast of St. Joseph.
Originally from the Campania region but now found throughout Italy, zeppole are small doughnuts made from choux pastry. They can be either fried or baked using the same recipe.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 10-15 zeppole
- Cuisine: Italian
ZEPPOLE
- 1 cup water (about 250 ml (1 cup + 2 tsp))
- 7 oz butter (about 14 tbsp (≈ 7/8 cup, 200 g))
- 2 cups 00 flour (Italian "double zero" flour) (≈ 250 g)
- 7 eggs eggs (about 7 medium eggs (≈ 350 g))
- 1 tsp salt (≈ 5 g)
ZEPPOLE
Let’s prepare the choux pastry for the zeppole together.
In a saucepan, bring the water, salt, and butter to a boil.
When the butter has completely melted, add the flour all at once and stir until the water has evaporated and the dough pulls away from the sides of the pan, forming a ball.
Turn off the heat and let the dough cool in a bowl.
Add the eggs one at a time; it is important to incorporate one egg at a time, stirring with a wooden spoon after each addition.
Transfer the mixture to a piping bag fitted with a star tip and form the zeppole by piping a circle, or better a spiral that closes inward, onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 356°F until they release from the bottom of the baking sheet with a spatula and turn golden brown.
When done, let them cool in the oven with the door slightly open.
Traditionally they are filled with pastry cream and decorated with 1, 2, or 3 sour cherries.
We can, however, make a small variation and fill them with chocolate cream, chantilly cream, whipped cream, or garnish them with fresh strawberries, creating delicious combinations that will still be a success.
