Enrico Alaggia

34 RECIPES

A true Roman Chef that brings the Italian family ancestors’ culinary tradition passed on from generation to generation to the rest of the world.

Zep Pole Di San Ciuseppe

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.

CUISINES: Italian
LEVEL: MEDIUM
SERVING: 3 People
TIME: 1 hr 5 min
COOKING TIME: 50 min
INGREDIENTS:
  • 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
  • tsp Vanilla extract
  • 5 medium Egg yolk
  • 5 oz. Granulated sugar
  • 2 oz. Corn starch
DIRECTIONS:
Step 1
Step 1
Step 1
In a pot bring to light boil the water with the butter and salt.
Step 2
Step 2
Step 2
Add in all the flour and keep cooking while stirring with a wooden spoon for about 4 to 5 minutes on low heat.
Step 3
Step 3
Step 3
Let chill for 2 minutes and transfer in a bowl.
Step 4
Step 4
Step 4
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.
Step 5
Step 5
Step 5
Transfer the whole content in a pastry bag with a large star tip.
Step 6
Step 6
Step 6
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.
Step 7
Step 7
Step 7
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.
Step 8
Step 8
Step 8
Heat up the milk, cream, and vanilla extract in a pot for 5 minutes. Do not boil.
Step 9
Step 9
Step 9
In a bowl whisk the egg yolk with the sugar, and corn starch.
Step 10
Step 10
Step 10
Transfer the hot milk to the egg bowl and whisk.
Step 11
Step 11
Step 11
Transfer the content of the bowl back in the pot and cook while whisking until it reaches a creamy consistency.
Step 12
Step 12
Step 12
Let it cool and put it all into a pastry bag. Fill the cooked zeppola with the cream.
Step 13
Step 13
Step 13
Enjoy!