Zepolle (sfinge to San Guzepp)

    1 hour

    A popular pastry that can be found in the cuisine throughout the Italian peninsula is the zeppole. Other names it has include 'St. Joseph's Day Cake', 'sfinge', and 'Bigne di S. Giuseppe', a name particular to Rome. The zeppole is also found in Sicily and the island of Malta. It is a doughnut; a light, deep-fried ball of dough that is topped with powdered sugar and often filled with either custard, jelly, a butter-honey mixture or a pastry cream done in cannoli.

    Malta Island, Malta
    6 people made this

    Serves: 10 

    • For the sweet choux pastry
    • 100g butter
    • 250ml water
    • 2 teaspoons fine caster sugar
    • 1 pinch salt
    • 125g plain flour
    • 2 large eggs
    • zest of 1 lemon, finely chopped
    • zest of 1 orange, finely chopped
    • 1 teaspoon honey
    • 1 teaspoon marmalade
    • oil for deep frying
    • For the ricotta mixture
    • 600g ricotta cheese
    • 100g icing sugar
    • 3 teaspoons anisette liqueur
    • 60g dark chocolate, finely chopped
    • 80g chopped almonds
    • 60g chopped candied peel
    • honey as needed

    Prep:30min  ›  Cook:20min  ›  Extra time:10min setting  ›  Ready in:1hr 

    1. For the sweet choux pastry: In a pan, melt the butter in water together with sugar and salt, on low heat. When butter is melted, bring mixture to the boil.
    2. Remove from heat and add the flour, mixing just enough to incorporate into the liquid.
    3. Return the pan to a low heat and stir gently until the mixture leaves the side of the pan (about 1 minute).
    4. Once again, remove the mixture from heat and allow to cool.
    5. In the meantime, lightly beat the egg and add the finely chopped lemon and orange zest.
    6. When mixture is cool enough, slowly incorporate the eggs into the mixture, beating with a wooden spoon.
    7. Add enough eggs for the mixture to be glossy and flow back when pushed.
    8. Heat the oil in a frying pan or deep fryer over medium high heat, and deep fry spoonfuls of the mixture until evenly browned all over. Remove to drain on kitchen paper.
    9. For the ricotta mixture: Beat the ricotta with the icing sugar and anisette liqueur until you have a light creamy mixture.
    10. Add the dark chocolate, 60g of the almonds and candied peel and mix well. Reserve the rest of the almonds.
    11. For the assembly: Slit the deep fried pastries and coat with honey, then dip in the reserved almonds. Pipe or spoon the ricotta mixture into the pastries and serve while crispy.


    Serve cold.

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