St. Joseph's Day Zeppole

Traditionally eaten on the feast of St. Joseph, March 17th, the concept of Zeppole has many variations. The version eaten on this feast day is usually a larger fried dough filled with ricotta or different kinds of creams and topped with powdered sugar and a cherry. One of the beauties of Italy are the different treats we eat on certain feast days. This fried dough is a perfect example of that tradition. Another version of the zeppole includes a smaller fried dough, about the size of a donut hole, not filled with cream, but just eaten plain. If you travel down to Sicily, they have savory zeppole usually filled with anchovy. Nonetheless, the St. Joseph's day zeppole is one of my favorites and is perfect for a post meal, sweet treat.




Recipe


Ingredients

For the pate a choux:

1/2 cup unsalted butter
1 cup water
1 cup flour
1/8 tsp. salt
2 tsp. granulated sugar
4 large eggs

For the ricotta filling:

5 cups whole milk ricotta
1 1/4 cup powdered sugar


Instructions

1. Preheat the oven to 425 degrees Fahrenheit. In a medium sized pan, combine butter and water. Bring to a boil. Meanwhile, sift together the flour, salt and sugar.

2. When the butter and water come to a rapid boil, remove the pan from the heat and dump the flour mixture in all at once, stirring with a wooden spoon until all incorporated.

3. Return the pan to the heat and cool while stirring for one minute. The mixture will form a ball and coat the pan with a thin film.

4. Transfer the mixture to a stand mixer equipped with the paddle attachment. Let it cool for a few minutes.

5. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough is smooth.

6. Transfer the dough to a pastry bag fitted with a star tip. Alternately, place in a medium sized freezer bag with the tip cut off.

7. Line two baking sheets with parchment paper and anchor to the tray by dabbing a little bit of the dough in each corner. Pipe a 3-inch diameter circle onto the parchment paper and go over the circle with a second layer of dough.

8. Bake for about 15 minutes, until golden and puffed. Reduce the heat to 350 degrees Fahrenheit and bake for another 10 minutes. Turn off the oven and leave the choux to dry for another 10 minutes with the oven door ajar. Let cool.


Fill the choux:

1. To prepare the filling, whisk ricotta with powdered sugar until smooth. Set aside.

2. When the choux are cooled, use a sharp knife and carefully slice in half. Pipe with the ricotta mixture, place the top half over the filling and, if desired, pipe more ricotta mixture in the center. 

3. Dust with powdered sugar before serving and place a maraschino cherry or Amarena cherry on top.


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