Sicilian San Giuseppe Day Zeppole

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Cooking with Love, Family Traditions

Күн бұрын

St. Josephs Day is an important feast day in Sicily and is widely celebrated. Sicilians consider St. Joseph to be their patron saint since he saved them from a famine back in the middle ages. The fried puff pastry, Zeppole, is one of the foods that is commonly used to celebrate this day. This will become a favorite dessert for you and your family.
Homemade Sicilian Cannoli Dessert • Homemade Sicilian Cann...
Sicilian St. Joseph’s (San Giuseppe) Day Zeppole
(Makes 1½ dozen zeppole)
INGREDIENTS
2 cup water½ cup shortening
¼ tsp of salt2 cups all-purpose flour
8 large eggs
Maraschino cherries
Powdered sugar for dusting or tomato sauce for dipping
Oil for frying
Directions
Add the water, salt and shortening to a large pot.
Turn on medium-high heat and bring it to a boil, then add the flour all at once and stir continually for about 2 minutes until all ingredients are incorporated.
Remove from the heat and allow it to cool for 10 minutes.
Add the cooled dough to a bowl of a stand mixer with the paddle attachment.
Add the eggs one at a time, beating well after each one to have a very smooth mixture.
Put 2 inches of oil in a pot and heat on medium.
Using a piping bag and star tip, pipe a circle of the dough onto a 4-inch parchment square.
Place the dough with the parchment paper into the oil.
Fry 3 or 4 at a time until golden. As the Zeppole fry, they will expand in volume.
Remove the Zeppole onto a paper towel to drain.
Slice them in half and fill them with custard or cannoli cream.
Top with a cherry and powdered sugar.
Cannoli Cream Filling
(Enough to fill one dozen Zeppole)
Ingredients
4 cups Impastata (or dried Ricotta Cheese)
2 teaspoon vanilla
2 cups powdered sugar
Directions
Place all ingredients in a stand mixer bowl and beat on medium with a flat blade until creamy.
Refrigerate until it is time to fill the cannoli shells. Always fill right before serving to prevent the cannoli from getting soggy. Dust with powdered sugar.
Optionally, can use chocolate chips, pistachios or citron to compliment the cannoli.
Vanilla Pastry Custard Cream
(Enough to fill one dozen Zeppole)
Ingredients
4 large egg yolks2 cups whole milk
1 cup heavy cream
½ cup sugar (granulated)
⅓ cup cornstarch
¼ teaspoon salt
1½ teaspoons vanilla extract
Directions
In a large bowl, whisk the egg yolks until smooth. Gradually add the milk and cream, whisking constantly, until well blended.
In a saucepan, combine the granulated sugar, cornstarch, and salt. Stir together until combined. Whisk in about 1 cup of the milk mixture and stir until smooth. Gradually whisk in the remaining milk mixture until thoroughly blended.
Turn the heat on medium and cook, stirring constantly until the mixture thickens and it begins to boil. Let it boil for 1 minute, continuing to stir constantly.
Remove from the heat and continue stirring as the mixture cools.
Stir in the vanilla extract.
Transfer to a bowl and press a sheet of plastic wrap onto the surface of the custard to prevent a skin from forming. Place in the refrigerator to chill thoroughly.
N.B.
To make Chocolate Custard Cream - Add ¼ cup of unsweetened cocoa powder to the sugar and cornstarch mixture.
To make Lemon Custard Cream - Add the juice and zest of 1 small lemon along with the vanilla extract.

Пікірлер: 6

@toddbower7906 2 жыл бұрын

They look awesome! Love the outtakes at the end of the video!

@cookingwithlovefamilytradi8809 2 жыл бұрын

Thanks so much, Todd! These are really good and worth the effort. We put outtakes in most of the videos for two reasons. First, we make a lot of mistakes and second, we like to laugh at ourselves. We have a great time doing this.