Zeppole recipes for St Joseph's Day

Anginetti® Cream Puffs

This is an easy recipe for cream puffs that can be substituted for the traditional zeppoli recipe. It uses store bought Stella D'Oro Anginetti® cookies by Nabisco. This website changes often, so if the link doesn't work the recipe can be found on the back of the Anginetti® bag.

Fried zeppole recipe

From the rec.cooking.recipes archives.

Zeppole di San Giuseppe (St. Joseph's Day Cream Puffs)

This recipe is the one my mother always made. They aren't the fried, custard filled zeppole you get at a bakery but I think they taste better.

1 cup hot water
1/2 cup butter
1 Tbsp sugar
1/2 tsp salt
1 cup sifted all-purpose flour
4 eggs
1 tsp grated orange peel
1 tsp grated lemon peel

Lightly grease a baking sheet and preheat oven to 450º

1. Bring water, butter sugar and salt to boil in a medium saucepan.
2. Add flour, all at once and beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 minutes) Remove from heat
3. Quickly beat in eggs, one at a time, beating until smooth after each addition. Continue beating until mixture is smooth and glossy.
4. Add orange and lemon peel and mix thoroughly
5. Drop by tablespoonfuls 2-in apart on the baking sheet.
6. Bake at 450º 15 minutes. Lower heat to 350º. Bake 15-20 minutes or until golden in color.
7. Remove to rack and cool completely. Cut slit in side of each puff and fill with whipped cream, vanilla pudding or ricotta filling (below).

Ricotta Filling
3 cups ricotta cheese (about 1.5lbs)
1 ¼ cups sugar
2 tsp vanilla extract
2 Tsbp grated orange peel
2 Tbsp grated lemon peel

Combine all ingredients and beat with electric mixer about 10 minutes. Chill in refrigerator until ready to use.