Zeppole di San Giuseppe
History: Zeppole di San Giuseppe is a traditional Italian pastry that is popularly enjoyed on the feast day of Saint Joseph, celebrated on March 19th. These deep-fried pastries are filled with sweet ricotta cream and adorned with a cherry on top.
Ingredients
Method
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Reduce the heat to low and add the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Remove the pan from the heat and let the dough cool slightly.
- Gradually add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
- Heat vegetable oil in a deep pot or fryer to 375°F (190°C).
- Using a pastry bag fitted with a large star tip, pipe the dough into small rounds onto a baking sheet lined with parchment paper.
- Carefully drop the dough rounds into the hot oil, a few at a time, and fry until golden brown and puffed up.
- Remove the zeppole with a slotted spoon and drain on paper towels.
- In a bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix well until smooth and creamy.
- Once the zeppole are cool enough to handle, fill a pastry bag fitted with a small round tip with the ricotta filling.
- Insert the tip into the side of each zeppola and pipe a generous amount of ricotta filling inside.
- Dust the zeppole with powdered sugar and top each one with a maraschino cherry.
- Serve Zeppole di San Giuseppe as a delightful and symbolic dessert. Serves 6-8.
Buon appetito!