Zeppoli


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For the choux paste:150ml water , 150ml milk , 240g plain flour , 120g butter , 10g sugar , pinch of salt and 6 to 8 eggs.
For the filling: 500g ricotta , 100g icing sugar , zest of an orange , vanilla ,cinnamon and some chocolate chips.
Method for the choux paste: Melt together butter, sugar , salt , milk and water in a saucepan .remove from heat add the flour and mix in with a wooden spoon , return to heat and stir until the mixture leaves the side of the pan. Allow to cool then beat eggs one by one mixing well. The paste should be of dropping consistency .Heat the oil in a saucepan and drop spoonfuls of the choux paste into the oil and fry until golden brown. When cool split put some jam and fill in with sweet ricotta , put some honey and chopped nuts on top.

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