Zeppole di San Giuseppe, a delicious sweet dedicated to all fathers

Zeppole are fantastic and not as difficult to make as you think: here is the recipe for preparing them both in the oven and fried according to tradition!

Today we prepare some fantastic zeppole di San Giuseppe, a typical dessert of the Neapolitan tradition that has now spread like wildfire throughout Italy! These are delicious sweet pancakes that are garnished with custard and cherries in syrup , and that are usually prepared on March 19 for Father's Day . However, nothing prevents you from enjoying them also during the rest of the year.

What do you say, shall we immediately dive into the recipe for this delicious dessert ? Let's go see how zeppole are made!

How to make zeppole: the original recipe

1. First of all, let's start with the custard: mix four egg yolks with 100 g of sugar in a saucepan, then add the flour (about 20 g) gradually and keep mixing.
2. At this point, heat the milk with a piece of untreated lemon zest until it simmers.
3. When the milk is hot, pour it into the container with the yolks, put everything on the heat and simmer for about 3 minutes, until it thickens. Once the cream is ready, cover it with plastic wrap and let it cool.
4. Now let's move on to the choux pastry dough: in a saucepan, boil the water with the butter, sugar and salt, and then remove from the heat, add the sifted flour (the remaining 150 g), stirring constantly to avoid the formation of lumps .
5. Return everything to the heat and stir well with a wooden spoon to mix the mixture. When it starts to detach from the edges it will be ready.
6. Remove the dough from the heat again and add 4 lightly beaten eggs , a little at a time and mixing well, so that they are incorporated into the dough, becoming thick and creamy.
7. Now comes the fun part: fill a sac-à-few with a star nozzle of about 12 mm and then shape the donuts (double-turned circles closed at the ends) on a baking sheet lined with parchment paper .
8. Heat the oil and when it is hot dip the sweets. To do this more easily, you can cut out squares and slide them directly into the pot. Cook them two at a time to obtain a homogeneous browning for about 5/6 minutes.
9. Once ready, dry the grease with kitchen paper and fill them with icing sugar, custard in the center and a sour cherry in syrup for each pancake.
10. Your fried zeppole are ready , enjoy your meal!

storage

If you have prepared them in abundance, we advise you not to stuff them all but to do it on the spot, just before enjoying. This way you can keep the donuts for a couple of days (the cream goes in the fridge, while the cream puffs in a container in a dry place) without the cream giving up its moisture and ruining the choux pastry .

Riproduzione riservata © - WT