The pistachio zeppole are a tasty alternative to the classic cream-filled zeppole traditionally made for St. Joseph.
I made the zeppole with the classic choux pastry and baked them in the oven (but you can also cook them in an air fryer).
I then filled the zeppole with a pistachio custard. With a bit of effort and patience, you’ll create delightful treats with a captivating flavor that will win over the whole family!
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop, Oven
Ingredients
- 5 eggs
- 1 1/4 cups all-purpose flour
- 3 1/2 oz butter
- 1 cup water
- 3 egg yolks
- 1 1/4 cups milk
- 1/4 cup sugar
- 3 tbsp all-purpose flour
- 1/2 cup heavy cream
- 5 1/4 oz pistachio cream
- to taste chopped pistachios
- to taste pistachio cream
Tools
- Piping Bag
- Whisk
- Spatula
Steps
To make the pistachio zeppole, melt the butter in a double boiler, then pour it into a pot and add the water. Place on the stove over low heat and bring to a boil.
Add the flour and mix until the mixture detaches from the sides of the pot. Transfer the mixture to a bowl and let it cool to room temperature.
Add the eggs, one at a time until each is absorbed, and mix until you obtain a smooth and creamy mixture.
Put the dough in a piping bag and, on a slightly greased baking sheet, form the zeppole in a ring shape (making 3 or 4 rounds).
Preheat the oven to 482°F, bake and lower to 356°F, cook for 15-20 minutes. Then lower to 248°F and cook for another 20 minutes, without ever opening the oven door.
When the cooking is finished, leave the zeppole in the turned-off oven with the door ajar for 10 minutes, then remove and let cool completely.
To make the custard, pour the milk into a pot, place on the stove over low heat and bring close to a boil.
In a bowl, beat the egg yolks with the sugar and incorporate the flour, mix well to avoid lumps.
Pour a little hot milk into the bowl with the egg mixture and stir. Add the remaining milk and mix quickly, pour everything back into the pot, place back on the stove and let thicken while continuing to stir.
When the cream thickens, pour it into a bowl and cover with cling film in contact with the surface and let cool.
When the custard has cooled, incorporate the pistachio cream, stirring with a spatula.
Whip the cream and add it to the custard, mixing with an upward motion, until you obtain a compact and foamy cream. Transfer it into a piping bag.
Once the zeppole are cooked and cooled, cut them in half and fill them with the cream.
Decorate the surface of the zeppole with the remaining cream, chopped pistachios, and pistachio spread. Enjoy!
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