This traditional Neopolitan pastry is irresistable. Filled with delicious cream and and flavored with lemony zest, this will be one of your favorite desserts to make.
Zep Pole Di San Ciuseppe
SERVING: 3 People
TIME: 1 hr 5 min
COOKING TIME: 50 min
- 【 Dough 】
- 8 oz. Water
- 4 oz. Butter
- ¼ tsp Salt
- 5 oz. All-purpose flour
- ½ large Lemon zest
- 4 medium Egg
- 【 Cream Filling 】
- 17 oz. Milk
- 5 oz. Heavy cream
- 1½ tsp Vanilla extract
- 5 medium Egg yolk
- 5 oz. Granulated sugar
- 2 oz. Corn starch
In a pot bring to light boil the water with the butter and salt.
Add in all the flour and keep cooking while stirring with a wooden spoon for about 4 to 5 minutes on low heat.
Let chill for 2 minutes and transfer in a bowl.
Add lemon zest and egg at this time and knit the dough with the wooden spoon. Add the next egg only when the previous egg is totally combined in the dough.
Transfer the whole content in a pastry bag with a large star tip.
On a baking sheet with parchment paper make circles with the dough of 2 to 2.5 inches in diameter overlapping 1 time on the lower circle.
Cook in the oven at 350°F/177°C for 10-12 minutes then lower to 360°F/182°C and cook for another 25 minutes circa.
Heat up the milk, cream, and vanilla extract in a pot for 5 minutes. Do not boil.
In a bowl whisk the egg yolk with the sugar, and corn starch.
Transfer the hot milk to the egg bowl and whisk.
Transfer the content of the bowl back in the pot and cook while whisking until it reaches a creamy consistency.
Let it cool and put it all into a pastry bag. Fill the cooked zeppola with the cream.