Zeppole are traditional Italian fried pastries with roots tracing back to southern Italy, particularly Naples and Sicily. Their exact origin is somewhat debated, but they are widely believed to have been created centuries ago as a simple, celebratory treat for Saint Joseph’s Day (Festa di San Giuseppe) on March 19th. The name “zeppole” may derive from the Latin word zeppulus, meaning a type of fried dough. Typically made from a light dough of flour, eggs, sugar, and butter, zeppole are deep-fried until golden and crispy, then filled or topped with sweet ingredients like ricotta, custard, or jelly, and dusted with powdered sugar. Over time, zeppole have become a beloved festive dessert across Italy, especially in southern regions, enjoyed year-round for their comforting texture and sweet flavor.
Ingredients
Equipment
Method
- Preheat the oven to 190°C (375°F). Place a piece of parchment paper on a baking tray.
- In a large saucepan, blend the water and sugar and heat the mixture until the sugar is completely dissolved. Once the sugar has dissolved, add the butter and a pinch of salt to the mixture, and bring it to a boil. Lower the heat to a gentle simmer and add the flour to the butter mixture. Stir the mixture with a wooden spoon until a unified dough takes shape and no longer adheres to the sides of the pan. While continuing to stir, make certain that the dough cooks for at least 5 minutes.
- Transfer the cooked mixture to a spacious mixing bowl. Gradually incorporate the egg into the dough, ensuring that the egg is thoroughly absorbed. The resulting dough should possess a smooth and sticky consistency.
- Place the dough into a piping bag equipped with a star-shaped nozzle. Proceed to pipe the zeppole in a circular shape, allowing them to overlap in the center, creating a size of approximately 3 inches. Ensure that you pipe them with a distance of 2 inches between each zeppole.
- Place the piped zeppole in the preheated oven at 380°F (193°C) and bake them for 15 minutes. Following this, lower the oven temperature to 350°F (177°C) and continue baking for an additional 20 minutes. Then, open the oven slightly and continue cooking for an extra 5 minutes.Once the baking is complete, remove the zeppole from the oven and let them cool down entirely.
- In a spacious bowl, combine the egg yolks and sugar, ensuring they are thoroughly mixed. Next, incorporate the cornstarch into the mixture. Gradually pour the milk into the egg mixture, adding a small amount at a time while whisking continuously until well blended. Afterward, transfer the combined mixture back into the saucepan and heat it over medium-low heat.
- Continuously stir the mixture until it thickens. If any lumps form, reduce the heat and utilize a whisk to smoothen it out. The consistency should be thick enough to adhere to the back of a wooden spoon. Once the desired thickness is achieved, transfer the mixture to a fresh bowl and cover it with plastic wrap. Make sure the plastic wrap is in direct contact with the custard's surface to prevent the formation of a skin. Allow the custard to cool down completely.
- After the custard has cooled, transfer it into a piping bag. You can use a star-shaped nozzle, or any other type that you prefer. Cut the zeppole in half and proceed to fill them with the custard. Add a bit more custard on top of each zeppole, dust with powdered sugar and then crown each one with a cherry.
