Zeppole di San Giuseppe

Preparation Time: 2 hours

Start to Finish Time: 6 hours

• Ingredients

  Cream:

  • 4 cups whole milk

  • 1 lemon, only the rind

  • 1 vanilla bean, split down the center

  • 8 egg yolks

  • 1 1/3 cups sugar

  • 1/2 cup Molini Pizzuti type "0" flour

  • 1/4 cup cornstarch

  Pastry:

  • 1 cup water

  • 1/2 cup unsalted butter

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 1 1/4 cups Molini Pizzuti type "0" flour

  • 5 eggs

  • 1 jar Frantoi Cutrera Nero D'Avola Wine Jelly

  • icing sugar

  Serving Ideas: Zeppole di San Giuseppe are best enjoyed right after being filled with cream and wine jelly. Store pastries in an airtight container for 2-3 days after cooling. Keep cream and jelly in a piping bag in the fridge for 2-3 days.

• Directions

  Pastry Cream:

  Place milk, lemon zest, and vanilla bean in a medium saucepan over medium heat. Stir frequently until small bubbles form around the edges, do not let it boil.

  Beat egg yolks and sugar in a large bowl until fluffy. Add flour and cornstarch, whisking until fully incorporated. The batter will be thick, so a spatula may help.

  Remove lemon rinds and vanilla bean from the milk. Slowly pour hot milk into the batter, whisking constantly. Return to the pot and heat on medium, whisking until thickened and bubbles start to rise. Use a spatula to scrape the sides and bottom of the pot.

  Sieve cream into a bowl to remove lumps. Cover with plastic wrap and let cool on the counter for 30 minutes, then refrigerate for at least 4 hours.

  Pastry:

  Pre heat oven to 450 degrees.

  In a medium pot, heat water, butter, sugar, and salt over medium heat. Once butter melts, add flour, stirring with a whisk, then switch to a spatula until a dough forms. Continue cooking and stirring for a few minutes.

  Place dough in a stand mixer with the paddle attachment. Let cool slightly, then add eggs one at a time on medium speed. The dough will be glossy and sticky.

  Use a spatula to transfer dough into a pipping bag with large tip.

  Line a baking sheet with parchment paper and draw 3-inch circles, leaving 1 inch between them. Turn the paper over and pipe circles using the lines as a guide.

  Bake on the center rack for 13-15 minutes, or until puffed, hollow, and golden. Transfer to a cooling rack.

  Zeppole assembly:

  Fill a piping bag with pastry cream using the same tip. Cut Zeppole in half, spread wine jelly on the bottom, then pipe cream on top. Place the top half back on, pipe three stars of cream, add a dot of wine jelly, dust with icing sugar, and serve immediately. Enjoy!

  Yield: 16 Zeppole