Zeppole di San Giuseppe

Zeppole di San Giuseppe is a delicious Italian pastry that is traditionally made and served on the Feast of St. Joseph, which falls on March 19th each year. The pastry is named after St. Joseph, who is the patron saint of pastry chefs and bakers.

Zeppole is a type of doughnut or fritter that is deep-fried until it is crispy and golden. The pastry is typically made from a simple dough that is flavored with lemon zest, vanilla extract, and sometimes a bit of liquor, such as rum or brandy. After the pastry is fried, it is dusted with powdered sugar and then filled with sweetened ricotta cheese.

The history of zeppole di San Giuseppe can be traced back to Naples, Italy, where it is said to have originated. It was originally made as a special treat for the Feast of St. Joseph, which is celebrated throughout Italy and other parts of the world. In Naples, the pastry is known as “sfinge di San Giuseppe” or “St. Joseph’s cream puffs.”

In addition to being a delicious treat, zeppole di San Giuseppe also has cultural and religious significance. The pastry is an important part of the Feast of St. Joseph, which is a major holiday in the Catholic Church. The feast day is celebrated with parades, processions, and special meals, which often include zeppole di San Giuseppe.

There are many variations of zeppole di San Giuseppe, depending on the region of Italy where it is made. In some parts of the country, the pastry is filled with pastry cream or custard, instead of ricotta cheese. In other regions, it is topped with fruit, such as cherries or strawberries, instead of dusted with powdered sugar.

Making zeppole di San Giuseppe requires some skill and patience, but it is not difficult to do. The key is to make sure that the dough is properly mixed and fried, so that it is light and crispy. Here is a simple recipe that you can use to make your own zeppole di San Giuseppe:

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Vegetable oil, for frying
• Powdered sugar, for dusting
• 1 cup sweetened ricotta cheese
• Maraschino cherries, for garnish

Directions:

1. In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat.
2. Reduce the heat to low and add the flour all at once. Stir the mixture vigorously with a wooden spoon until the dough comes together and forms a ball.
3. Remove the dough from the heat and let it cool for a few minutes.
4. Beat the eggs in a small bowl and then add them to the dough, one at a time, stirring well after each addition.
5. Add the vanilla extract and lemon zest to the dough and stir until well combined.
6. In a large, deep saucepan, heat about 2 inches of vegetable oil over medium-high heat.
7. Use a tablespoon or small ice cream scoop to drop the dough into the hot oil. Fry the dough until it is golden brown on all sides, turning occasionally with a slotted spoon.
8. Remove the fried dough from the oil and drain it on a paper towel-lined plate.
9. Once the dough has cooled, use a pastry bag or small spoon to fill each pastry with sweetened ricotta cheese.
10. Top each pastry with a cherry.