"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zeppole Recipe

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This recipe for Zeppole, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Zarli-Bloomquist
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 cup water
3/4 stick butter
1 T sugar
1/8 tsp salt
1 cup flour
5 egg (1 cup)

Filling:
2 pkg. vanilla pudding mix
1 1/2 cups cold milk
1/8 cup Galiano
or
2 pkg. chocolate pudding
1 1/2 cups cold milk
1/8 cup Baileys Irish Cream

Directions:
Directions:
Dough:
Heat water, butter, sugar and salt until water comes to a boil and butter has melted. Remove from heat and add flour until a dough ball is formed. Return to heat until bottom of pan is coated, about 1 min. Place mixture in bowl and incorporate 1 egg at a time until well blended.
Put mixture in pastry bag and pipe out into 2 1/2 inch diameters.
Bake in a preheated 425F oven for 20-25 min until golden brown.
Let cool.
Filling:
Make pudding according to package except using the liquid amounts above. Chill pudding for 2-3 hours.
Put pudding into pastry bag and fill each zeppole. Top with cherry.บบบ

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Zeppoles are served traditionally on St. Josephs Day-March 19th. You can get them at every bakery in the Rhode Island pretty much the whole month of March.

 

 

 

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