Have you ever tried the savory version of zeppole!!
I did, on the occasion of Father’s Day, and they were a big hit.
Baked Savory Zeppole with Mortadella Mousse and pistachios are a tasty appetizer perfect for an important lunch or dinner; they are really good, flavorful, and also very nice to look at.
You can also make them smaller like cream puffs and fill them with whatever you like best or maybe make different fillings; they can be served both as appetizers and buffet in large convivial moments.
A tasty idea to replicate more often not just for Father’s Day but as an appetizer for holidays or special occasions.
The taste of the zeppole is neutral so its filling can be either sweet or savory, therefore the recipe will be the same regardless of the flavor you decide to fill them with.
YOU MIGHT BE INTERESTED IN THESE RECIPES
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 15
- Cuisine: Italian
Ingredients for Baked Savory Zeppole with Mortadella Mousse
- 1 cup water
- 5.6 tbsp butter
- 1.25 cups all-purpose flour
- eggs (medium 4-5)
- 1 pinch salt
- 8.8 oz mortadella
- 8.8 oz cream cheese
- as needed chopped pistachios
Tools
- 1 Small pot
- 1 Cooktop
- 1 spatula
- 1 Piping bag
- 1 smooth piping nozzle
- 1 Baking pan
- 1 Oven
Steps for Baked Savory Zeppole with Mortadella Mousse
In a small pot bring the water to a boil with the butter cut into small pieces, and the pinch of salt.
Do not let it boil too much otherwise the liquid will evaporate and the quantities will not be correct, for this reason, it is advisable to cut the butter into small pieces so it melts faster.
As soon as it boils, you can see it from the bubbles, remove it from the heat and add the flour all at once, otherwise the boiling will create lumps, return to the heat and stir well until the dough absorbs, forms a ball, and comes away from the sides.
Use a small and narrow pot so the flour’s starches cook better.
Remove the dough from the pot, place it in a container, spread it out, let all the steam escape, and cool the dough well.
When the dough has cooled you can incorporate the eggs, this operation can be done in a bowl with a whisk or a spoon by hand or better yet with a planetary mixer with a K or leaf whisk.
Add the eggs one at a time, do not add the next one if the previous one has not been absorbed, the number of eggs can vary based on weight, sometimes it absorbs 4, sometimes 5, sometimes it’s better to beat them and maybe remove a few grams if the eggs are too large, it’s advisable they are all the same weight.
Work well until the dough forms bubbles and should be smooth and silky, neither too thick nor too runny.
If the dough is too firm, it will not rise, if it’s too soft it will flatten and melt on the baking pan.
If you prefer a sweet taste add a teaspoon of sugar and some flavorings at the end and mix well.
When the dough is ready transfer it to a piping bag (with the nozzle you prefer, depending on the thickness you want to achieve, I used a medium star) make two rounds of tufts on a baking pan or tray (non-stick) without parchment paper or butter.
To avoid a hard crust, just a bit of humidity in the oven is enough, with a little water sprayed on the baking pan, or put a separate pan with water in the lower part of the oven.
Bake the zeppole in an already preheated oven at 392°F for 10 minutes and at 356°F for another 15 minutes, without opening the oven, adjust according to your oven, when they are nicely puffed and golden turn off the oven and leave the zeppole for another 5 minutes before opening with the oven off and then take them out, they should be puffed and dry inside.
Meanwhile, while the zeppole cool, prepare the mousse, in a mixer blend the slices of mortadella well with the creamy cheese, transfer to a piping bag with a star tip, cut the zeppole in half, fill the inside, close them, complete with tufts and chopped pistachios.
There you have it, now the savory zeppole are ready to be served, arrange them on a nice plate, and success will be guaranteed.FIND ALL THE TIPS FOR A GOOD DOUGH HERE (CHOUX PASTRY)
FOR SWEET ZEPPOLE CLICK HERE.
Storage, tips, and variations
The filled zeppole can be stored for about 2 days in the fridge.
You can prepare the zeppole even a day before and once cooled put them empty in food bags or a container with a lid and fill them when needed.
If you want to create flavor variations for savory zeppole, you can replace the mortadella with cooked ham or canned tuna, the cheese with mascarpone or ricotta.
Notes
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FAQ (Frequently Asked Questions)
What can I substitute mortadella with?
With cooked ham or tuna or smoked salmon
