PISTACHIO ZEPPOLE, an easy-to-make St. Joseph’s sweet recipe, fried and super delicious, perfect idea for Father’s Day or Sunday.
The recipe for pistachio zeppole is very simple; they are prepared quickly with a simple choux pastry, baked and then fried for a few minutes before being filled.
They are super delicious, the pistachio zeppole were very popular, they are very soft and delicious, hollow inside, just perfect, then filled with simple whipped cream and pistachio paste.
A real treat, they are enjoyable to eat, very soft and truly delicious, the quintessential Father’s Day dessert that can be filled in many ways.
Follow me in the kitchen today, there are pistachio zeppole!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 7
- Cooking methods: Fry
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 2 cups water
- 12 eggs
- 2 tsp salt
- 7 tbsp butter
- 2 cups whipping cream
- 3 tbsp pistachio paste
Steps
Prepare the base dough, heat the milk with the salt in a saucepan until it boils, then pour in the flour all at once and stir with the spoon until it detaches from the sides of the saucepan.
Pour the mixture into the bowl of the mixer and add the eggs one at a time; as soon as the first is absorbed, add the second, and so on until the last.
Put the dough in a pastry bag with a smooth or star nozzle and draw a circle on the baking sheet lined with paper, then make another on top without detaching the nozzle.
Bake in the hot oven at 356°F for 10-12 minutes, then fry in hot oil for a few minutes, turning them.
Drain on kitchen paper, then whip the cream with the pistachio cream, cut the zeppole in half and fill them, add some pistachio crumbs and sprinkle with powdered sugar.
Bon appétit
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