Zeppole with strawberries and cream light and delicious. Even though spring is still far away during this unusual and warm winter, with the first strawberries already appearing on market stalls and in supermarkets, I’ve prepared a special treat. I made light and delicious baked Zeppole and then filled them with lots of sweet strawberries and whipped cream. A perfect combination of aromas and flavors for a very tasty treat. Zeppole with strawberries and cream. I recommend you don’t miss the recipe for my Zeppole di San Giuseppe with cream and sour cherries. You can also prepare the zeppole in advance and store them in a closed container for 1-2 days. Then, fill them just before serving, and they will be perfect. Needless to say, even this version was a huge success at my house and disappeared very quickly. So, let’s run to the kitchen and prepare together some delicious baked Zeppole with strawberries and cream
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: For 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 200.35 (Kcal)
- Carbohydrates 18.53 (g) of which sugars 8.40 (g)
- Proteins 3.44 (g)
- Fat 12.99 (g) of which saturated 1.91 (g)of which unsaturated 1.57 (g)
- Fibers 2.16 (g)
- Sodium 67.12 (mg)
Indicative values for a portion of 100 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 for Zeppole with cream and strawberries
- 3 eggs
- 1.5 oz butter
- 1 cup flour
- 3/4 cup water
- 1/2 lemon zest (untreated)
- 1 to taste salt
- 14 oz strawberries
- 1 cup fresh whipping cream
- 1/2 cup powdered sugar
- to taste powdered sugar (for decorating)
What you need to prepare the Zeppole
- Pastry bag
- Whisk
How to prepare Choux pastry
Pour the water into a saucepan, add the butter and a pinch of salt. Bring to a boil. Once it boils, remove from heat and pour in the previously sifted flour. Stir well and put back on heat, continuing to stir until the mixture comes away from the sides.
Turn off the heat and let it cool slightly. Add the grated lemon zest and the eggs, one at a time, allowing each one to incorporate before adding another. Stir well until you have a smooth and glossy mixture.
Preheat the oven to 390°F. Transfer the mixture to a pastry bag with a large star nozzle. Line a large baking tray with parchment paper and form the Zeppole. Make two overlapping circles about 2.5-2.75 inches in diameter. Prepare them all in the same way, positioning them slightly apart.
Bake the Zeppole in the preheated oven in static mode for 18 minutes, then lower the temperature to 320°F and continue baking for another 10 minutes. Turn off the oven, open the door, and let the Zeppole cool inside the oven. This way, they won’t deflate.
Wash the strawberries in water with a tablespoon of vinegar, clean them, and cut them into pieces, keeping some for decoration. Whip the cream, adding 70 grams of powdered sugar if it is not already sweetened. Let the Zeppole cool and then fill them.
Cut them in two parts and fill them generously with whipped cream using a pastry bag and strawberry pieces. Reassemble the Zeppola, dust with powdered sugar, and finish with a dollop of whipped cream and a piece of strawberry, even whole if it’s small. The Zeppole with strawberries and cream are ready to win your heart!
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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If you don’t eat them immediately, I recommend filling them little by little
If you prefer, you can substitute the whipped cream with custard
Also read the recipe for my Strawberry Pancakes
