Prepare to embark on a culinary journey that will transport your taste buds straight to the charming streets of Italy! These heavenly Zeppole San Giuseppe al Forno are not just a dessert; they're a celebration of tradition, flavor, and pure indulgence. Imagine biting into a pillowy, golden pastry filled with creamy ricotta, kissed with lemon zest, and dusted with a cloud of powdered sugar - it's like a sweet embrace from an Italian grandmother. Whether you're looking to impress your guests or treat yourself to an authentic Italian delicacy, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Zest of 1 lemon
- Oil for frying
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Heat over medium heat until the butter has melted and the mixture comes to a gentle boil.
- Once boiling, remove the saucepan from heat and quickly add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This is your choux pastry base.
- Allow the dough to cool for about 5 minutes. Then, add the 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- In a separate bowl, combine 1/2 cup of ricotta cheese, 1/4 cup of powdered sugar, 1/2 tsp of vanilla extract, and the zest of 1 lemon. Mix until smooth and set aside.
- Using a piping bag fitted with a large round tip, fill the bag with the choux pastry dough. Pipe small mounds (about 2 inches in diameter) onto the prepared baking sheet, leaving space between each mound.
- Using a small spoon or your finger, create a small indentation in the center of each mound of dough. Fill each indentation with the ricotta mixture.
- Bake in the preheated oven for 20 minutes, or until the zeppole are golden brown and puffed up. Avoid opening the oven door during baking to ensure they rise properly.
- Once baked, remove the zeppole from the oven and allow them to cool slightly on a wire rack.
- While the zeppole are cooling, you may optionally dust them with additional powdered sugar for a sweet finish.
- Serve warm or at room temperature, and enjoy your delicious Zeppole San Giuseppe al Forno!
Tips
- Temperature is Key: Ensure your ingredients are at room temperature, especially the eggs, for a smoother choux pastry.
- Mixing Technique: When adding eggs to the choux pastry, mix thoroughly after each addition. The dough should look glossy and smooth.
- Piping Perfection: Use a piping bag with a large round tip for uniform zeppole. Keep the size consistent for even baking.
- Oven Etiquette: Resist the urge to open the oven door while baking. The sudden temperature change can cause your zeppole to deflate.
- Ricotta Tip: Drain your ricotta well before mixing to prevent excess moisture in the filling.
- Serving Suggestion: These zeppole are best enjoyed fresh and warm, but can be stored in an airtight container for 1-2 days.
- Optional Twist: For an extra indulgent version, you can drizzle with honey or chocolate sauce before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 125mg
