Zeppola recipe...Thanks, Donna!

[Rokinronda]

Does anyone know if they are available anywhere in TV?? Thanks!

[Donna]

I think we need a recipe section, so we can exchange all the good recipes we have..http://www.millan.net/minimations/smileys/fridgesmiley.gif (http://www.millan.net)http://www.millan.net/minimations/smileys/grillsmile1.gif (http://www.millan.net)

[Rokinronda]

I would love that!! :clap2:

[Donna]

Ronda,
I have a zeppoli recipe from grandma..I will post it later... :bigthumbsup:

[Taltarzac]

These are Italian cookies?? Some of the neighbors seem to make these.

Looks like Donna is one of those neighbors. :bigthumbsup:

[Rokinronda]

It is more a pastry than a cookie. With a yummy cooked custard filling and a cherry on top....like the picture I used for my avatar.

[Taltarzac]

It is more a pastry than a cookie. With a yummy cooked custard filling and a cherry on top....like the picture I used for my avatar.


Do not think I have ever had any of those.

[Donna]

There are actually two kinds..One is St Joseph's Pastry like the pic..The other one is Zeppoli, that is fried dough with powered sugar..They always have them at the Italian Feasts..http://www.millan.net/minimations/toolminis/semla.gif (http://www.millan.net)

Tal, if I were there I would make some for you to taste...http://www.millan.net/minimations/smileys/bullarsmile.gif (http://www.millan.net)

Bigné di San Giuseppe - St. Joseph's Day Pastries

These cream filled pastries are traditionally eaten on March 19th. They make a great dessert anytime of the year.

Bigné di San Giuseppe
St. Joseph's Day Pastries

Ingredients


1 1/4 cups water
5 Tbs butter
3/4 cup flour
4 eggs
1 tsp limoncello (lemon liquor)
1 Tbs vanilla
confectioners sugar
oil for baking sheet

Directions

In a medium pot, bring the water to a boil over high heat.
The second the water comes to a boil remove the pan from the heat and add all the flour at once.
Stir immediately until smooth.
Add the butter and return the pan to medium heat and keep stirring. The flour and water will form a ball. You will need to stir until the ball no longer sticks to the sides or bottom of the pan.
Remove from the heat and allow to cool.
Add eggs one at a time. Stir each egg completely into the pastry before adding the next.
Stir in the limoncello and vanilla.
Let the batter rest for at least 15 minutes.
Using a soup spoon, place spoon size pieces of batter on a greased cookie sheet. Leave at least 2" between the drops of batter.
Bake at 400F for 10 minutes, then reduce the heat to 375F. Bake for another 15-20 minutes, until golden brown. They will be approximately double in size.
Turn the oven off and let the pastries "dry" in the oven. Don't remove until they are completely cool.
Gently open and fill with pastry cream, chocolate pastry cream, or custard.
Dust the tops with confectioner's sugar.

[KathieI]

Donna, my mouth is watering!!
http://www.millan.net/minimations/toolminis/semla.gif (http://www.millan.net)
Invite me over for coffee and a zeppola !!
http://www.millan.net/minimations/smileys/bullarsmile.gif

I love limoncello!! I think it will be delicious in this recipe.

Thanks for sharing, 040

Your pal (and smiley stealer) Kathie

[Donna]

A zeppola (plural zeppole, in southern dialects zeppoli) or St. Joseph's Day cake, also called sfinge and in Rome Bignè di S. Giuseppe is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine.

Commonly light, deep-fried dough balls about 2 inches in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy, to bread or pasta-like.

Zeppoli can also be savory, and consist of fried bread dough often filled with anchovy.

The terms zeppoli and sfingi also are sometimes used refer to baked cream puffs made from choux pastry.

Zeppoli are traditionally consumed on La Festa di San Giuseppe (Saint Joseph's Day), (March 19). In Rome, Naples and Sicily, these little pastries are sold on many streets and are sometimes gifts on this day.

In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day.

Some Zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey.

[KathieI]

Didn't I tell ya she's a good Italiana... We even get a lesson on Italy from her.

What a gal!!!

Kathie

no smiley's to steal on this one yet.

[Rokinronda]

Donna, thanks!! Great grandma always made the St Joseph style w/ vanilla egg custard filling. They were a special treat. Now to order a pizzelle iron for those delicious anisette flavored crisp light cookies. Do you make wandies? mmmmmmmmmmmm Also looking for a good rice pie! Always an Easter treat!

[Just Susan]

Here I am dieting and I come across this thread. My will power has deserted me and I have cut and pasted this recipe into my file. Only thing stopping me from making it now is it is too late and I am too tired thank goodness. These look really yummy. :bigthumbsup: :bigthumbsup: Thanks, Donna http://www.millan.net/minimations/smileys/thankyou.gif (http://www.millan.net)

Smiley's courtesy of Donna's tutelage. ;)

http://www.millan.net/minimations/toolminis/mermaid3.gif (http://www.millan.net)

[bdevito]

The easiest way to make the Zeppoli is:
Go to Publix and buy some bread dough.
Break off a portion of the dough and fry in your pan with vegetable oil.
Turn the zeppoli after about a minute until the other side is golden brown.
Remove from the pan and drain on a paper towel.

You can either prinkle with powdered sugar or
I prefer to dip in honey.

[chocolata]

They serve the zeppoli at Li'l Joeys Restaurant in Summerfield - in the plaza on the left just over the hill north on Hwy 441/27. Deliciouso!

chocolata

[chocolata]

Zeppoli are available at Little Joey's Italian Restaurant in Baily Plaza.
Deliciouso!! Chocolata