Cream Puffs (Zeppole or Sfingi) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cream Puffs:
1 cup water
1/4 pound butter
4 to 5 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar (optional)
Pastry Cream Filling:
1 package instant vanilla pudding (prepared per package directions)
1 cup heavy whipping cream, whipped
*Gently fold the pudding into the whipped cream
Ricotta Filling:
1/2 cup heavy whipping cream, whipped
1 pound whole milk ricotta, drained
1/2 cup super fine or powdered sugar
1 tablespoon brandy or vanilla extract (optional)
Cinnamon to taste
1 lemon, zested (optional)
Grated chocolate (optional)
*Whisk all ingredients and gently fold the ricotta mixture into the whipped cream
Honey Coating:
1/2 cup orange blossom honey
Cinnamon
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Directions: |
Directions:Mix the flour, baking powder, and sugar together. Heat water and butter until boiling. Remove from the heat and stir into the flour mixture. Continue stirring until mixture forms a ball. Transfer to a bowl and cool for 1 hour. Beat in the eggs, one at a time. Allow to cool for 30 minutes.
Cream Puffs/Zeppole: (Baked) - drop full teaspoons of dough onto an ungreased baking sheet approximately 2-inches apart. Bake at 425 degrees for 15 minutes. Reduce temperature to 325 degrees and bake for another 15 minutes until golden brown. Do not open the oven during baking. Let cool completely. Fill with the pastry cream and dust with powdered sugar.
Sfingi: (Fried) - heat the corn or vegetable oil in a medium pot. When the oil is hot, drop full teaspoons of dough and fry on low for 10 to 15 minutes until cooked inside. Cool completely. Fill with ricotta and dust with powdered sugar, or coat with warm honey and cinnamon. |
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Personal
Notes: |
Personal
Notes: Zeppole and Sfingi are traditional Italian pastries served on St Joseph's Day (Feast di San Giuseppe).
- Zeppole are baked and filled with pastry cream.
- Sfingi are fried and filled with either ricotta or coated with warm honey and cinnamon.
Additional instructions:
- Do not pack the flour. Fluff the flour first. Spoon loosely into a level measuring cup and sift the flour. The number of eggs will vary based on size.
- Also line the baking sheet with parchment paper, moistened with a little water.
- Place bowl and beaters in the freezer before whipping heavy cream.
- Ricotta must be drained to remove any excess liquid.
- Refrigerate after filling, but do not cover with plastic.
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