Baked zeppole


I thought I will try to make baked not deep fried Zeppoli this year, Filled them with sweet ricotta mixed with orange peel and chocolate drops a small dollop of cherry jam
on top and sifted icing sugar . These can also be filled with custard or chocolate cream .
For the Zeppoli pastry : Sift together 1 2/3 cups of all purpose flour,a pinch of salt and 1/2 teaspoon of baking powder.
In a saucepan put a cup of water ,1 tablespoon sugar and 3 tablespoons of butter and bring to a boil. Take off the heat and beat in the flour with a wooden spoon then over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat and let it cool a bit .Put in a bowl and using an electric beater quickly beat in 3 eggs ,one egg at a time, beating until batter is smooth after each addition until it is glossy .
Preheat the oven to 200 C . Put spoonfuls of the mixture on a baking sheet lined with baking paper a bit apart from each other, From this recipe I made 9 good sized (pasta size) Zeppole. Let them bake for 10 minutes at 200 C then turn down to 185 C and bake for another 10 minutes. When you take them out of the oven pierce the top so it will not go soggy inside. They will be nicely puffed and light. While they are cooling make the filling of your choice. Can be served warm or cold.1920594_558074537632825_1708811521_n

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