Zeppole di San Giuseppe
https://easyhomemaderecipes.caZeppole di San Giuseppe have always been a traditional Italian pastry in my household for the feast of St Joseph's Day.Also known as St Joseph's day pastries these cream puff desserts filled with pastry cream are absolutely to die for and a popular tradition in the beginning of spring and father's day.A less complicated dessert also known as Zeppole Italian Doughnuts made with ricotta or beignets can also be a quick and easy dessert for St Joseph's Day or any day of the month!
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Equipment
- Piping Set Highly Recommended
Ingredients
Pastry
- ½ cup butter
- 1 tsp sugar
- 1 cup water
- 1 cup all purpose flour
- 4 eggs room temperature
Quick Pastry Cream
- 1.5 oz KRAFT Dream Whip Dessert Topping Mix 1 small packet, 43 g
- 5 tbsp instant Vanilla Jello
- ½ cup milk
Other
- 4 oz Amarena Fabbri Wild Cherries
- ¼ cup icing sugar
Instructions
- Preheat oven to 400℉
- Prepare the choux pastry mixture by placing the butter, sugar and water in a medium pot. Heat medium heat until it boils and add the flour all at once. Stir constantly with a wooden spoon until it forms a ball. About one minute. The whole process can take 10 to 15 minutes.½ cup butter, 1 tsp sugar, 1 cup water, 1 cup all purpose flour
- Remove the pastry from the stove and continue to stir until the dough, scraping the sides of the pan until the dough has cooled enough to add the eggs. Add one egg at a time and mix until well combined, then add the next egg and continue until you have added all the eggs. (The whole process can take 10 to 15 minutes.)4 eggs
- Put the pastry in a piping bag fitted with a start attachment and make pastry rings on a baking sheet lined with parchment paper. Leave a small hole in the middle. (Use a food safe pen to trace circles on the parchment paper). If you don't like the shape, you can always return the dough back to the bowl and reuse to re-pipe out the pastry until you are happy with the shape.
- Bake at 400℉ for 10 minutes, then lower the oven and bake at 340℉ for 30 to 35 minutes. Do not open the oven for 30 minutes or the pastry will deflate.
- Once cooked, turn off oven, open oven door and let stand in oven for 10 minutes. Then remove from oven to cool on a cooling rack. Let cool completely before filling with pastry cream.
- Once cooled, make the quick pastry cream by combining 1 packet of Dream Whip topping mix, milk and 1 tsp of the instant vanilla pudding at a time until you have the flavor and consistency you want. (If preferred you can make traditional pastry filling see notes for recipe)1.5 oz KRAFT Dream Whip Dessert Topping Mix, 5 tbsp instant Vanilla Jello, ½ cup milk
- Using a piping bag to pipe the pastry cream on the pastries, add Fabbri cherries on the pastry cream. Put the top pastry top on and decorate with a dollop of pastry cream topped with more Fabbri cherries.4 oz Amarena Fabbri Wild Cherries
- Let set in the refrigerator for 1 hour. Dust with powdered sugar. Serve the same day for best experience.¼ cup icing sugar
Notes
Using edible ink, trace circles on parchment paper so that you can pipe out uniform pastries.
Add eggs gradually to achieve the right consistency.
To avoid the choux pastry deflating, avoid opening the oven door for the first 30 minutes.
Make your own Italian pastry cream for an authentic treat.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled. The custard will have "set" after chilling. So it is important to whisk the pastry cream to make it smooth before using.
For frying:
Use Canola oil, not olive oil because canola oil has a high smoking point which means the oil won't burn making it a much better choice to use when deep frying.
Use a neutral oil like canola oil or vegetable oil as well and make sure to transfer them to a baking sheet lined with paper towel to absorb any excess oil.
Make sure to use about 2 inches of oil depending on the size of your pot.
Make Pastry Cream from Scratch
Nutrition
Serving: 1Calories: 484kcalCarbohydrates: 60gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 184mgSodium: 308mgPotassium: 130mgFiber: 1gSugar: 32gVitamin A: 812IUCalcium: 70mgIron: 2mg
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