Zeppole
Zeppole are a traditional Italian dessert featuring light, fluffy fried dough, a sweet pastry cream filling, and a candied sour cherry garnish.
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Instructions
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Combine water, butter, and salt in a saucepan, bring to a boil while stirring constantly.
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Whisk in flour and stir until the batter is smooth and detaches from the pan.
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Remove from heat, transfer the dough to a bowl, and allow it to cool to room temperature.
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Once cooled, incorporate eggs one at a time, mixing well after each addition, then refrigerate for 20 to 30 minutes.
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Separately, beat egg yolks with sugar until combined, then whisk in flour.
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Heat milk and lemon zest in a saucepan until boiling, then remove from heat.
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Gradually add the egg mixture to the hot milk, whisking continuously until smooth.
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Return to medium heat, whisking until the cream thickens.
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Transfer the cream to a bowl, cover the surface with parchment paper, and let it cool.
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Prepare 8 (3-inch) squares of parchment paper.
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Pipe 2-inch diameter dough rings onto each parchment square using a pastry bag with a star tip.
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Heat frying oil to 320 F (160 C) in a large pot.
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Carefully drop zeppole (with parchment) into the hot oil, removing the parchment once it detaches.
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Fry until puffy and golden brown, then remove with a slotted spoon and drain on paper towels.
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When cool enough, slice each zeppole in half.
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Fill a pastry bag with cooled pastry cream, pipe a ring onto the bottom half, replace the top, and fill the center hole with more cream.
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Garnish each zeppole with an amarena cherry and a light dusting of powdered sugar; serve warm.