Tag: cheese

Zeppole di San Giuseppe di Poppella, the king of the Neapolitan snowflake, the secret? This is where I melt the butter – Gordon Ramsay’s version

Saint Joseph's Zeppole


For them Zeppole Of San Joseph which is very popular in Campania and is also appreciated by the little ones for its abundance of cream yellow and fullness, we will need few ingredients and a few steps, although slightly elaborate, but ultimately simple if you are a little familiar with cooking. There recipe that we propose is that of a pastry chef who has become very popular in Naples in recent years. Poppella he is the creator of a dessert that has become and continues to become very popular in Campania. Tourists go crazy for the “flakes Of snow“. Small brioches filled with buffalo ricotta cream. Sweet, full and very soft. A delicacy.

However, the recipe that we propose this time is different, more common, older, traditional. The Zeppole of San Giuseppe, are a “must” and must remain so in Naples and the Province. So let’s see how they are prepared and what the ingredients are.

Zeppole from San Giuseppe di Poppella

Ingredients

  • 500g of flour
  • 400g of butter
  • 500ml of water
  • 12 eggs
  • 10g salt

Ingredients for the cream

  • 500ml of milk
  • 250g of sugar
  • 4 eggs (yolks)
  • 100g of corn starch

How to prepare zeppole

Let’s take a saucepan and let’s lower the water. We light the flame and also add the butter. Let it melt and once the butter has melted we incorporate the flour. Mix everything together and let the flour absorb everything. Once we have a dough raw, broken into piecesbut solidwhen it is still hot we put it in one planetary or a mixer or if you help yourself with a ladle.

Drop both the salt and the egg and mix everything. In this case the consistency must be one cream solid, but not too much. The dough will then have to go into a piping bag. Then take a sheet of paper oven and make some donuts.

Now, the last step, cooking. You have two options: either fried or baked. For the first one, simply turn it upside down zeppola (placed on paper) in hot oil. The second way is the lighter one, of oven. Bake in a static oven for 20 minutes at 200 degrees and for another 15 at 180 degrees. Once cooked, let them cool.

The preparation of the cream

Take a saucepan and a bowl. In the saucepan 3/4 of milkwhile in the bowl the other quarter. Put it in the saucepan sugar and let it melt. Place the eggs in the bowl starch Of corn and incorporate well with a whisk. Turn on the flame under the saucepan and let it simmer (you can choose whether to simmer it with a vanilla pod or with a lemon or orange peel).

Once you see the bubbles around the edge of the saucepan, add the egg and cornstarch mixture and mix until it solidifies and becomes a cream. Let the cream cool in the refrigerator covered with a sheet of cling film and once cold stuffed your zeppole.

Saint Joseph's Zeppole

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Sfinci di San Giuseppe (Original Sicilian recipe) by Tavolartegusto – Gordon Ramsay’s version

sfinci di san giuseppe recipe - Recipe by Tavolartegusto


The Sfinci of San Giuseppe (Sfince) are gods fried desserts typical of Sicilian pastry shop (particularly from Palermo) who prepare for the Father’s Day, March 19th! It’s about very soft pancakes (in fact the name derives from the Latin ‘spongia’ which means ‘soft’) made with a choux dough of flour, butter and eggs very similar to Zeppole di San Giuseppe. First cooked in boiling oil, then filled with ricotta cream And chocolate chips finally decorated with grains of pistachios, cherry and zest of candied orange. An immense delicacy, you’ll be amazed at how much it is simple to prepare at home with all my step by step advice!

sfinci di san giuseppe recipe - Recipe by Tavolartegusto

Although there are different regional variations; what they propose is the Original recipe of the Sfinci of San Giuseppe taken from my manual traditional Sicilian sweets confirmed by my Palermo native friend! In short, one guarantee of success. THE secrets for a perfect result there are 2. First of all get the right ingredients: sheep’s ricottaperfectly drained for a stuffed dense and not humid. For candied fruit, prefer fragrant and consistent pastry ones, even better if home-made. Secondly, when you bake, make a slow and constant fryingso that the Sfince yes colors gradually golden and become alveolated inside and spongy! Just like Bignè di San Giuseppe, I find them perfect not only for serve and give as gifts for our dads, but also as a Sunday dessert for the whole family spring. Try them and let me know if they aren’t amazing!

Discover also:

Sicilian Cannoli (the true original recipe, explained step by step)

Sfinci recipes from San Giuseppe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 15 pieces

dough :

  • 250 g of ’00 flour
  • 250g of water
  • 50 g of butter
  • 5 medium eggs
  • 5 g of salt
  • 1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard)

filling:

  • 400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining
  • 150g of granulated sugar
  • 60 g of chocolate chips

decoration:

  • 1 candied cherry for each slice
  • 1 candied orange peel for each slice
  • 2 tablespoons of chopped pistachios

Method

How to make St. Joseph’s Suffici

First of all, drain the ricotta by squeezing it very well in a cloth and sieve it with a sieve to eliminate any lumps, work it with the sugar and leave it aside in the refrigerator so that it mixes perfectly:

ricotta cream for sfinci di san giuseppe - Recipe by Tavolartegusto

Then dedicate yourself to the dough of the sfinci: in a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for sfinci di san giuseppe - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and only when it has cooled (be careful not before) can you add the eggs one at a time, adding the second only when the first is perfectly mixed.

The final dough must be soft and firm:

how to make sfinci di san giuseppe - Recipe by Tavolartegusto

How to fry swollen, golden and dry dumplings!

First of all, use a rather large saucepan with high edges, the swells will swell and need space.

Then melt the lard (or heat the oil) at a temperature of 165 – 170°, over medium heat, the oil must be hot but not excessive, otherwise it will brown too much.

If you don’t have a thermometer, every now and then move the saucepan away from the heat to lower the temperature, this trick will help you have golden and not burnt dumplings!

Furthermore, before starting cooking, test with a small piece first, if it floats and fills with bubbles it is ready, otherwise, if it sinks, it means that the oil is still cold.

Finally, with the help of a spoon, take the dough and immerse it in boiling oil and fry only 1 – 2 puffs at a time so that they have the necessary space to swell.

Use two forks to turn them often and cook in this world for 6 – 8 minutes, occasionally moving the saucepan away from the heat.

When they are nice and swollen, golden and light, drain them onto a serving plate previously lined with kitchen paper, without crushing them.

Complete the cooking in this way for all the pancakes, then transfer them to a plate without kitchen paper, without placing them on top!

Stuff and decorate the San Giuseppe sfinci

When all the sfinci have cooled, add the ricotta cream, add the chocolate chips and mix well:

stuff the sfinci di san giuseppe - Recipe by Tavolartegusto

then add a generous spoonful of filling on each filling.

Finally decorate with a teaspoon of chopped pistachios, a candied cherry and a slice of candied orange peel.

Here are yours ready Sfinci di San Giuseppe ready to serve

sfinci di san giuseppe - Recipe by Tavolartegusto

Sfinci variant of baked San Giuseppe

For those who don’t want to fry, there is a solution, you can also make these like Zeppole di San Giuseppe in the oven, the dough remains the same as does the procedure.

place the spoonfuls on a sheet of baking paper well spaced at least 10 – 12 cm apart and cook at 200 for the first 10 minutes, then lower to 180° and complete cooking for another 20 minutes. Finally stuff as indicated.

storage

They can be kept for 2 days, but be aware that they should be enjoyed fresh immediately, like all fried desserts!

Don’t miss the entire collection of sweets for Father’s Day

Zeppole di San Giuseppe in the air fryer – Gordon Ramsay’s version

San Giuseppe zeppole in the air fryer - Recipe by Tavolartegusto


The Zeppole di San Giuseppe in the air fryer can they be cooked? Absolutely yes! And I’m one new version of the classic dessert for the father’s Daywhich is celebrated on March 19th! Lighter of the fried ones and faster the baked ones! Because once thedough with choux pastry it gives the typical shape, yes They cook in just a few minutes directly into the basket of the appropriate tool and are ready to be filled with custard And black cherries in syrup!

San Giuseppe zeppole in the air fryer - Recipe by Tavolartegusto

I have to admit this time I was a little skepticalthe success of the potatoes was clear, the legendary apple pie was also very good, but even the Zeppole in the air fryer I did not expect! Instead they were an incredible surprise: soft, ventilated, alveolate just like the originals! but without a gram of oil ! AND they swell wonderful without the risk of deflating! Why the ventilated power of the air fryer allows powerful and uniform cooking! For the easy making I relied on mine super tested bases : my classic choux pastry with the traditional infallible method and the custard in 5 minutes without the long cooking! Unique Pay attention to cooking at two temperatures initial at 180° then at 200° this to favor theinternal drying some zeppola! Follow all the steps and you will be amazed at the result!

Zeppole di San Giuseppe recipe in the air fryer

PREPARATION TIMES




Preparation Cooking Total
40 minutes 15 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 356 Kcal

Ingredients





Quantity for 16 pieces

Choux base:

  • 250 g of ’00 flour
  • 250g of water
  • 50 g of butter
  • 5 medium eggs
  • 5 g of salt

Custard:

  • 400 g of fresh whole milk
  • 100g of fresh liquid cream
  • 6 very fresh medium egg yolks
  • 150 g of sugar
  • 30 g of ’00 flour
  • 20 g of potato starch
  • 1 tablespoon vanilla extract

To season:


Equipment

Method

How to make Zeppole in an air fryer

First of all, make the dough following the step-by-step procedure in ZEPPOLE di SAN GIUSEPPE

Please remember, once you have obtained the mixture of butter, water and flour, add the eggs one at a time, mix as indicated in the link, until you obtain a dense and full-bodied mixture:

zeppole dough in the air fryer - Recipe by Tavolartegusto

Then, only when the mixture is fresh, you can place it in a piping bag with a 1.5 cm – 1.8 cm wide nozzle.

Then prepare some baking paper, fold it on itself so that it is double and thick

This trick helps you have a more solid base on which to place the donuts in the air fryer. Naturally, make it to the size of your basket

Directly on the baking paper, which you will have held still by attaching weights to the 4 sides, make 4 zeppole

doing 2 rounds, one on the other : the base round of the zeppola has a diameter of 6 cm. Make the second round further towards the inside of the zeppola, so as to almost close (but without closing) the central hole.

Then lift the baking paper and place it inside the basket

how to make zeppole di san giuseppe in the air fryer - Recipe by Tavolartegusto

If you want to make several zeppole together, make them smaller, 4 cm in diameter, even 6 will fit

How to cook San Giuseppe zeppole in an air fryer

First of all, set gentle modes and preheat your instrument at 180° for 1 minute,

Then decide whether to spray flaxseed or peanut oil with a nebulizer to make them even tastier. Of course you can skip this step for a super lightweight version.

Then cook the first 8 – 10 minutes. until the zeppole take on an initial golden colour.

Finally raise to 200°C and complete cooking for another 5 – 6 minutes. Attention, you may have to extend cooking by 2 minutes depending on your fryer, always test so as not to burn them

Then cook all the other remaining zeppole in this way.

Finally, fill with a dollop of my very cold CUSTOM CREAM, which you will have previously prepared with the ingredients listed and 1 black cherry in syrup on each piece! If you like, you can also add a dollop of cream inside by cutting your zeppola in half and closing it perfectly

Here are yours ready Zeppole in the air fryer

zeppole di san giuseppe recipe in air fryer - Recipe by Tavolartegusto

storage

Without filling, I recommend sealing them in cling film, this way they will last up to 5 days.

With filling, keep in the fridge for 3 days.

Do you have a fryer? discover my air fryer recipes

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