St Joseph Zeppole
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Pasticcera Cream
- 1 egg
- 180g sugar
- 60g flour
- 500ml milk
- 0.5g vanilla
- Zest from one lemon
- Salt
Blend egg with sugar, a pinch of salt and vanilla. Add the flour, finally the milk and lemon zest. Cook over a low heat, stirring constantly until boiling. Let it cool.
Zeppole
- 6 eggs
- 250ml water
- 200g butter
- 250g flour
- Pinch of salt
- Cherries in syrup
- Icing sugar
Bring water, pinch of salt and butter to the boil. Once boiled, add the flour and stir. When cooled, add one egg at a time and blend. Form the zeppole on baking paper with a piping bag, making two turns one on top of the other. Bake at 200 degrees (fan-forced) for 15 minutes, later 190 degrees for 10 minutes. Fill zeppole and top with the pasticcera cream and the cherries. Dust with icing sugar.
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