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pastry Traditional Sf. Joseph's Ricotta Cream Puffs


Zeppole di San Giuseppe

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pastry Traditional Sf. Joseph's Ricotta Cream Puffs 0 Picture


  • For the Filling
  • 3 cups fresh ricotta, (preferably water buffalo)
  • Y:z cup confectioners' sugar
  • 'l4 cup candied orange peel, fmely diced
  • 'l4 cup candied lemon peel, fmely diced
  • 'l4 cup chocolate chips, or bittersweet chocolate chopped in small pieces
  • 3 tablespoons Grand Mamier, or other orange flavored liquor
  • For the Zeppole
  • 1 cup water
  • 4 tablespoons unsalted butter
  • 1 tablespoon sugar
  • Y:z teaspoon salt
  • 1 cup unbleached flour, sifted
  • 4 large eggs
  • 1 teaspoon orange peel, grated
  • 1 teaspoon lemon peel, grated
  • 6 cups vegetable oil, (if frying the zeppole)
  • confectioners' sugar



Step 1

A day before preparing the filling: Line a sieve with a double thickness of cheesecloth or a
basket-type coffee filter. Place the ricotta over the cheesecloth and the sieve over a bowl. Cover with
plastic wrap and refrigerate overnight or up to one day. Discard the liquid that drains into the bowl.
Combine the drained ricotta and 112 cup confectioners' sugar in a food processor. Process until
creamy. Add Gran Mamier and process until incorporated. Scrape the ricotta mixture into a bowl and
stir in the candied fruits and chocolate chips. Store covered in the refrigerator until needed, up to 2
In a large, heavy saucepan, bring the water, butter, sugar and salt to a boil. Add the flour all at once,
and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the
pan and forms a ball around the spoon. Remove from heat and quickly beat in 1 egg at a time, beating
until batter is smooth after each addition. Add the orange and lemon zest and continue beating until
mixture is smooth and glossy.

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