Zeppole di San Giuseppe




Pastry dough

200 ml water

200 g flour

4 g salt

160 g butter

6 eggs ( approx. 300g)


For the pastry…

*In a pot -bring water butter and salt to a boil.

*Turn the heat to low and add flour stirring until it all comes together then

Continue over the heat for a minute or two.

*Take off the heat and let cool for a few minutes-but while still warm

*Add the eggs one at a time. Mix fully before adding next egg. The mixture

should slowly fall from the spoon and yet still hold “shape” when in the bowl.


Put dough into a pastry bag with a giant star tip.

Pipe into a circle on parchment paper on a baking sheet if you want to bake them.

180C or 350F for 15-20 min…until they have puffed up and are golden.

OR

Pipe onto cut parchment squares if you want to fry them.

Then you place the dough on the parchment directly into the oil. In about a minute you can pull out the paper and then continue to cook them turning them over until golden on both sides.


You can make minis(about a 2 inch circle) or full size large ones (about

3-4 inch circle)



Creme

250ml whole milk

100g sugar

50g flour

3 egg yolks

Peel of a lemon

1 pod of vanilla bean seeds or 1 tsp vanilla extract

Pinch salt

(this is a base recipe—but I usually double it because I love the creme!


Mix flour, sugar, and eggs together. Add milk a little at a time until mostly mixed. Add the lemon peel. Cook over medium heat until it thickens. When mostly thick add pinch salt and vanilla.

If it looks lumpy… keep stirring… it will break up! (if for some crazy reason it doesn’t … use a stick blender to smooth it out)

Take off the heat remove the lemon peels (it helps if they are big and you count how many you put in so you take the same number out! Haha!) and let cool in the refrigerator. Put it in a different bowl or baking dish where you can spread it out to cool faster if you are in a hurry!

Some people lay plastic over the whole thing to where it is touching the custard to keep if from forming a “skin”… BUT I don’t…. I LOVE the skin. So, I just let it cool and before using it I peel off the “skin” and eat it!!! **there have to be some benefits to being the cook!

Put crème into a pastry bag with a star tip. (not as big as the one for the pastry!)


To Assemble…

You can do this any way you like…

You can poke a hole in the top if the circle closed in cooking and pipe some creme inside and then pipe some in a circle on top of the pastry and top it with a cherry.

You can just put the creme on top with the cherry and leave the inside empty.

OR you can cut them in half… fill with the creme and finish the top as above.


It’s fully up to you. It’s YOUR kitchen.







107 views0 comments

Recent Posts

See All