Baked Zeppole di San Giuseppe With Pistachio & Nutella Mascarpone Filling

Love What UEAT
Mar 6
3 min read

Updated: Apr 21

Desserts & Treats#zeppole #zeppoledisangiuseppe #mascarponefilling #zeppolealforno

The Zeppole di San Giuseppe originated in Naples. These delicious choux pastry donuts are prepared on March 19 to celebrate the feast of Saint Joseph and Italian Father’s Day. You can find zeppoles either fried or baked, traditionally filled with custard or ricotta.

Nowadays, there are so many different delicious fillings. In this episode, we will be baking our zeppole & filling some with a creamy delicate pistachio cream, & some with a Nutella (hazelnut spread) cream. Then lightly dusted with powdered sugar before serving. They taste heavenly! 😋😋😋

Their circular shape & the softness of the dough make them irresistible. Preparing them at home is simple and easy. Most of the bakery shops start making the zeppoles around Valentines Day and stop making them on Easter Sunday. However; some bakery shops make zeppoles all year round.

INGREDIENTS: Choux Pastry Dough

1 1/2 cup (375 ml) water

3/4 cup (170 g) unsalted butter

1/3 cup (35 g) sugar

1/2 tsp. (3 g) salt

1 1/2 cup (180 g) A/ P flour

6 large eggs 🥚 (room temperature)

FILLING:

14 ozs. (475 g) mascarpone cheese

2 cups (500 ml) heavy whipping cream

3/4 cup (95 g) powdered sugar

2 tablespoons (30 g) unflavoured gelatine

2-3 tablespoons (70-105 g) pistachio cream

2-3 tablespoons (79-105 g) Nutella or hazelnut spread of your choice

GARNISH: Pistachios & Hazelnuts

DIRECTIONS: Choux Pastry Dough

Oven temperature: 425F (220 C) for 15 minutes then reduce heat to 375F (190 C) for 15 minutes or until lightly golden brown

1) In a saucepan, over medium heat, melt the butter 🧈. Add the water, sugar,& salt. Stir till sugar & salt has dissolved.

2) Add the flour. Using a strong wooden spoon, stir vigorously until the flour is all well incorporated and has formed a dough & it comes away from the sides of the saucepan. This might take 2-3 minutes.

3) Transfer the dough into the bowl of your stand mixer, with a paddle attachment. Mix on low speed for about one minute to slightly cool the dough before adding the eggs.

4) Add one egg at a time, letting each egg fully absorb between each addition. Scrap the sides of the bowl with a spatula if needed. The dough should be smooth and sticky.

5) Add the dough into a star tipped piping bag. Pipe approximately 4” (10cm) circular shapes onto a lined baking sheet.

6) Bake at 425F (220 C) for 15 minutes, then reduce heat to 375 F(190 C) bake additional 15 minutes or until lightly golden brown. Let cool completely before horizontally slicing the zeppoles in half.

Note that you can choose to fry them in neutral oil until golden brown (check out our other zeppole video with vanilla custard cream and ricotta filling)

DIRECTIONS: FILLINGS

1) Using an electric hand mixer, (start on low speed, increase to medium speed) whip the cream until thickened and then add the mascarpone cheese & the powdered sugar till you achieve a smooth texture.

2) Divide evenly into two separate bowls.

3) Add the pistachio cream into one bowl. Stir gently till well incorporated. Set aside.

4) Add the Nutella mixture into the other bowl. Stir gently till well incorporated. Set aside.

5) Time to prepare the unflavoured gelatine. In 2 separate ramekins, pour one tablespoon (15 g) of the gelatine powder in each of the ramekins. Prepare as directed on the package.

Stir and set aside for the gelatine to dissolve & slightly cool.

6) Pour one of the prepared liquid gelatine into the pistachio mixture. Gently stir well. Place in the fridge to set for 1 hr.

7) Pour the 2nd prepared liquid gelatine into the hazelnut mixture. Gently stir well. Place in the fridge to set for 1 hr.

8) Time to slice the zeppoles in half (horizontally). Remove both of the bowls from the fridge. Fill two separate piping bags (fill one with the pistachio filling & the other with the Nutella filling). Star nozzle is best for piping the filling.

9) Pipe the bottom halves with the fillings. Cover with the tops of the zeppoles.Dust with powdered sugar before piping more of the filling in the centre of the zeppoles. Garnish with pistachios & hazelnuts.

The zeppole shells can be baked in advance and kept in the freezer for up to 2 months. Thaw when needed. Pipe with any fresh creamy mixture of your choice.The filled zeppoles with keep well in the fridge for 2-3 days.

To all the Giuseppe, Giuseppina, Pino and Pina, Joe, Joey and Josie we wish you all

Buon Onomastico !