ZEPPOLE - Stefano Faita

Name: ZEPPOLE - Stefano Faita
Total time: 75 min
Ingredients: 500 ml (2 cups) milk; 160 ml (⅔ cup) unsalted butter; 5 ml (1 tsp) salt; 30 ml (2 tbsp) granulated sugar; 560 ml (2¼ cups) all-purpose flour; 6 large eggs; Parchment paper, cut into 12 5-inch squares; Vegetable oil, for frying; 907 g (about 3½ cups) ricotta, drained; 430 ml (1¾ cups) granulated sugar; ½ lemon, zest; 1 vanilla bean, scraped and seeded; 125 ml (½ cup) Stefano cocoa hazelnut spread (optional); 125 ml (½ cup) mini chocolate chips; 12 Amarena cherries (for garnish); Icing sugar (for garnish)

www.stefanofaita.com

This legendary pastry was born around 1840 in Naples, the zeppole di San Giuseppe is an airy crumb pastry, stuffed with ricotta cream.

View full recipe on www.stefanofaita.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.

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