How to Make a Classic Italian Zeppole (Cream-Filled Pastry)

How to Make a Classic Italian Zeppole (Cream-Filled Pastry)

Zeppole are a traditional Italian pastry, particularly popular during holidays like Saint Joseph’s Day (La Festa di San Giuseppe) and Easter. These delicious cream-filled pastries consist of a fluffy, deep-fried dough topped with a dollop of sweet cream. The perfect balance of light dough and rich, velvety filling makes them a favorite treat across Italy and beyond. In this guide, we’ll walk you through making authentic zeppole, from the dough to the cream filling.

Ingredients

For the Dough:

• 1 cup of water
• 1/2 cup unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Vegetable oil, for frying

For the Cream Filling:

• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1 tablespoon unsalted butter

For Garnish:

• Powdered sugar
• A maraschino cherry (optional)

Step-by-Step Instructions

Step 1: Prepare the Choux Pastry Dough

To make the dough for zeppole, you’ll start by preparing a choux pastry, which is key to achieving that light, airy texture.

1. In a medium-sized saucepan, add the water, butter, sugar, and salt. Place the pan over medium heat and bring it to a boil, allowing the butter to melt completely.
2. Once the mixture reaches a boil, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan. This step ensures that the dough forms a smooth ball.
3. Let the dough rest for about 5 minutes. This allows it to cool slightly before adding the eggs.
4. Gradually add the eggs, one at a time, beating the mixture after each addition. The dough should become smooth and glossy. You can use an electric mixer or a hand whisk for this step, but make sure each egg is fully incorporated before adding the next.
5. Once all the eggs are mixed in, the dough should be thick but smooth and able to hold its shape.

Step 2: Fry the Zeppole

Now that you have the dough ready, it’s time to fry the zeppole.

1. Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). You can check the oil temperature with a thermometer or drop a small amount of dough into the oil. If it sizzles immediately, the oil is ready.
2. Fill a pastry bag fitted with a large star tip (or use a plastic sandwich bag with the tip cut off) with the choux dough.
3. Pipe the dough into the hot oil, forming small round shapes about 2 to 3 inches in diameter. You can also pipe dough into a ring shape, which is more traditional for zeppole. Be sure not to overcrowd the oil, as this will lower the temperature and result in greasy pastries.
4. Fry the dough for about 3-4 minutes, turning them occasionally to ensure they cook evenly. The zeppole should become golden brown on all sides.
5. Once fried, use a slotted spoon to remove the zeppole from the oil and place them on a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before filling.

Step 3: Make the Cream Filling

Zeppole are traditionally filled with a creamy custard filling, which is simple to prepare.

1. In a medium saucepan, combine the milk, sugar, and cornstarch. Whisk them together until smooth and free of lumps.
2. Heat the mixture over medium heat, stirring constantly, until it begins to thicken. This will take about 5-7 minutes.
3. In a separate bowl, whisk the egg yolks. Gradually add a bit of the hot milk mixture into the yolks to temper them, whisking continuously to avoid curdling.
4. Slowly pour the egg yolk mixture back into the saucepan with the remaining milk. Continue to cook and whisk the mixture for another 2-3 minutes until it becomes thick and smooth.
5. Remove the saucepan from the heat and stir in the vanilla extract and butter. The butter will make the cream smooth and glossy.
6. Let the cream cool completely before using it to fill the zeppole.

Step 4: Assemble the Zeppole

Once the zeppole shells have cooled and the cream is ready, you can start filling the pastries.

1. Use a small knife to create a slit in the side of each zeppole or use a pastry bag with a small tip to inject the cream directly into the center of the dough.
2. Fill each zeppole with the custard cream until it is well-packed but not overflowing.
3. Arrange the filled zeppole on a serving platter.

Step 5: Garnish and Serve

To finish your zeppole, you can garnish them with powdered sugar and a maraschino cherry for a traditional touch. The sweetness of the powdered sugar complements the rich custard cream, creating the perfect balance.

Tips for Perfect Zeppole

• Consistency of the dough: If your dough feels too thick, you can add a small amount of water to achieve the right consistency. If it’s too thin, add a little extra flour.
• Frying temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the zeppole will become greasy.
• Filling variations: While classic zeppole are filled with a custard cream, you can also use whipped cream, ricotta, or even chocolate ganache as a filling. Some variations also include a layer of fruit preserves or a dusting of cinnamon.

Enjoy Your Zeppole

Zeppole are best served the same day they are made, while the dough is still light and crisp, and the filling is fresh and creamy. These pastries are a perfect treat for any special occasion or as a sweet indulgence any time of year. Whether you’re celebrating Saint Joseph’s Day or simply craving a classic Italian dessert, zeppole will surely satisfy your sweet tooth.