Zeppole Di San Giuseppe
By: Maria Boyer
Published: Thursday, March 18, 2010 - 5:27pm

Ingredients




1 cup water
4 tablespoons butter
1 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon white sugar
4 eggs
1 pound ricotta
1/4 cup white sugar
1/4 cup mini semi-sweet chocolate chips
powdered sugar

Preparation

1 In a small pot over medium-high heat, bring the water and butter to gentle boil. Mix the flour with the salt and 1 tablespoon sugar, and add to the boiling water mixture, beating well until a ball is formed and the mixture pulls from the sides of the pot. 2 Remove the pot from the heat and cool slightly, then with an electric mixer, beat in one egg at a time until the mixture is smooth and creamy. 3 Spoon the mixture into a pastry bag fitted with a large fluted tube. Pipe the mixture onto a greased baking sheet into doughnut shapes, about two inches in diameter. 4 Bake in a pre-heated 400-degree oven for 20-25 minutes, until brown. Remove from oven and allow to cool completely. 5 In a large bowl, combine the ricotta, chocolate chips, and 1/4 cup sugar; mix well with a wooden spoon. 6 To prepare the pastries, split the cream puffs and place 1 1/2 tablespoons of the ricotta mixture on the bottom half. Replace the top, dust with powdered sugar, and serve immediately.

About


For even more flavor, add 1 tablespoon of orange zest to the ricotta mixture before filling the cream puffs.
Adapted from "Sweets for San Giuseppe," by Craig Claiborne for The New York Times, March 13, 1966,