Zeppole are the traditional sweets prepared on Father’s Day, March 19, St. Joseph’s Day.
Originally from Campania, but now found throughout Italy, zeppole are small doughnuts made with choux pastry. They can be either fried or baked using the same recipe.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 10/15 zeppole
- Cuisine: Italian
ZEPPOLE
- 2 cups water
- 7 tbsp butter
- 4 cups all-purpose flour
- 6 eggs
- 1 tsp salt
ZEPPOLE
Let’s prepare the choux pastry for making the zeppole.
In a pot, bring the water, salt, and butter to a boil.
Once the butter has completely melted, add the flour all at once and stir until all the water is absorbed and the dough comes away from the sides of the pot, forming a ball.
Turn off the heat and let the dough cool in a bowl.
Add the eggs one at a time, making sure to incorporate one egg at a time while mixing with a wooden spoon.
Place the mixture in a piping bag with a star nozzle and shape the zeppole in a circle, or better yet, a spiral that we will close inside, on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F until they come away from the bottom of the tray with a spatula and take on a golden color.
Once baked, let them cool in the oven with the door slightly open.
Traditionally, they are filled with custard and decorated with 1, 2, or 3 candied cherries.
However, we can 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 hit.
