Zeppole St Josephs Day Fritter Recipes
ZEPPOLE (ST. JOSEPH'S DAY FRITTER)
Zeppole are traditionally consumed on La Festa di San Giuseppe (Saint Joseph's Day), March 19. The day is a day of generosity and kindness. Some say that the tradition of St. Joseph's Day began in Sicily, during the Middle Ages. There was a severe drought. The people prayed for St. Joseph, their patron saint, to intervene. They...
Provided by star pooley
Categories Other Desserts
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In a large saucepan, combine the water and butter, and bring to a boil. Add the salt and flour, stirring constantly until the mixture leaves the sides of the pan to form a ball in the center. Remove from heat and allow to cool.
- 3. Add the eggs, one at a time, beating them in completely. Add the sugar, lemon rind, and orange rind. Mix well.
- 4. Drop by the tablespoon onto a baking sheet, placing the puffs three inches apart, or use muffin cups. Bake for ten minutes, then reduce the heat to 350 degrees and bake for thirty minutes or until light brown.
- 5. Remove the puffs from the oven. Open the puffs immediately to allow steam to escape. Cool.
- 6. In a bowl combine all ingredients, adding only enough of the milk to make a smooth custardlike mixture. Refrigerate until needed.
- 7. Fill the puffs with Ricotta cream, custard cream, or whipped cream. Top with a cherry.
- 8. NOTE: Any leftover filling will keep in the refrigerator for two or three days, or it can be used as a filling when making crepes, pancakes, or French toast.
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- First prepare the choux pastry, by placing the butter, sugar and water in a medium sized saucepan over medium heat, until it comes to a rolling boil. Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
- Remove from heat, add an egg, and beat well, until well incorporated, before adding the next egg. Repeat with remaining eggs, until. the batter is smooth and satiny.
- Place in piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper into small puffs, about 3" apart. Pipe the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.
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