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Zeppole; an Italian sweet delicacy; eaten with Eastern

Zeppole an Italian Easter delicacy

Zeppole is an Italian delicacy eaten in the period of Easter. Traditionally they were made on St. Joseph’s Day which falls on March 19th. Saint Joseph was the husband of the Virgin Mary, the mother of Jesus Christ. Making Joseph the foster-father. Probably because Zeppole is so nice they are eaten up until Eastern. Around Christmas Zeppole is eaten often as well, although the filling is different then.

The legend goes that after escaping from Egypt with Mary and Jesus Saint Joseph started selling fried breads and delicacies to earn some money to feed his family. The Romans started to honor this with making fried delicacies on the 19th of March, the day that is dedicated to Saint Joseph. Fried delicacies slowly became Zeppole. This sweet is in Sicily called Sfingi.

There are different varieties of Zeppole: without cream, filled with custard, ricotta or any other cream.

I prefer healthy food, but I make a exception for this delicacy.

Ingredients Zeppole

  • Cream:
  • 4  cups of milk
  • 6 -egg yolks
  • 10 table spoons of raw cane sugar
  • 6 table spoons of flour (I use rice flour)
  • the peel of 1/2 orange
  • the peel of 1 lemon
  • Pastry:
  • 6 eggs
  • 2 cups of water
  • 120 grams of salted butter
  • 1/2 cup of raw cane sugar
  • 2 cups or flour
  • peel of 1 lemon
  • Frying oil
  • Powdered sugar
  • Strawberries (or any other berry to garnish)

Preparation Zeppole

  • Start with the cream:
  • Mix the flour and sugar in a bowl. Add the milk and mix thoroughly
  • Add the egg yolks. Keep mixing up until everything is smooth
  • Pour the mixture in a pan and heat on low fire
  • Add orange and lemon peel
  • Keep stirring until the cream is thick
  • Remove the peels from the cream
  • Take the pan with cream of the fire and let the cream cool of
  • Now lets make the pastry:
  • Add the lemon peel and mix
  • Add the flour bit by bit. It will absorb the liquid and form a thick dough in the beginning. Keep on stirring till you have a firm ball
  • Take the pan of the fire and add the cane sugar. Mix thoroughly till all the sugar spread equally in the dough
  • Take the dough out of the pan and let it cool off
  • When your dough is really cooled off put it in a bowl and with the help of a mixer mix the eggs through the dough: one by one
  • Place the dough in a pastry bag (if you have one). Otherwise you have to make little balls from the dough, flatten them and hollow them out in the middle till you have a kind of bird’s nest
  • Now the hard part comes: place a piece of baking paper on a tray. Squeeze the dough on the paper; forming a bird’s nest: a little ball/disc with a hollow space in the middle. This is your Zeppola
  • Heat a pan with the frying oil. Slide the Zeppola with the paper stuck to it into the oil.  The paper will loosen and you can remove it
  • Turn the Zeppole several times around up until it is golden-brown on both sides
  • Take it out of the oil and drain it
  • Put the cream in the pastry bag and squeeze in in the hole of the Zeppola. It should overflow a bit
  • Place the strawberry on top of the ‘overflowing cream’ and add powdered sugar


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