Zeppole for St. Joseph's Day on March 19th

When I lived in Vaughan, celebrating St Joseph on March 19th was one of my favourite times of year! Typically in the spring you could see bakery windows filled with these delicious cream filled desserts. Perfect to enjoy with an espresso and share with family. You can fry or bake the pastry and although I am a big fan of frying dough, this baked version is delicious and looks spectacular.

 Zeppole 

1 cup (250 mL) water

1/3 cup (75 mL) butter

1 cup (250 mL) all-purpose flour

2 tsp (10 mL) granulated sugar

4 large eggs

Vanilla or Chocolate Cream (or both!) (see recipes below)

Amarena cherries, drained and halved or quartered

Icing sugar

Preheat oven to 425 F (220 C) and line 2 baking sheets with parchment paper; set aside.

Bring water and butter to boil in a saucepan. Stir together flour and sugar in a bowl. Add to water mixture and stir all at once with a wooden spoon to combine and form a ball. Cook, stirring over medium heat for about 1 minute or until mixture has a smooth mashed potato like consistency. Remove from heat and scrape into a large bowl. Let cool slightly.

Beat in eggs, one at a time using an electric mixer until stretchy, sticky dough forms. Scrape into piping bag or using spoon, pipe or spoon into 12 round wreaths about 2 inches (5 cm) apart on prepared baking sheets. Using wet finger smooth tops.

Bake in top and bottom third of preheated oven for 20 minutes alternating pans halfway through. Reduce oven temperature to 350°F (180°C) and using small paring knife poke small hole on side of each puff. Bake for about 5 minutes or until light golden. Let cool completely and slice in half.

Fill each wreath with lemon cream and return top to each. With some of the custard dollop small amounts around the top and top each dollop with cherries. Refrigerate for up to 1 day and sprinkle with icing sugar before serving.

Makes 12 servings.

Vanilla Custard:

2 cups (500 mL) milk

1/3 cup (75 mL) all-purpose flour

1/2 cup (125 mL) sugar

Pinch of salt

2 large eggs

2 tsp (10 mL) pure vanilla

In a saucepan, whisk together milk and flour and cook over medium heat until smooth. Whisk in sugar and salt and cook, whisking, for about 5 minutes or until mixture comes to a boil. Remove from heat.

In a small bowl, whisk eggs and pour in about half of the mixture and whisk to combine. Return egg mixture into saucepan and whisk over medium heat until it returns to just boiling. Remove from heat and whisk in vanilla. Pour into a bowl and cover surface with plastic wrap; refrigerate until ready to use.

Chocolate Custard:

2 cups (500 mL) milk

1/3 cup (75 mL) all-purpose flour

1/3 cup (75 mL) sugar

Pinch of salt

2 large eggs

2 tsp (10 mL) vanilla

1/2 cup (125 mL) finely chopped semi-sweet chocolate

In a saucepan, whisk together milk and flour and cook over medium heat until smooth. Whisk in sugar and salt and cook, whisking, for about 5 minutes or until mixture comes to a boil. Remove from heat.

In a small bowl, whisk eggs and pour in about half of the milk mixture and whisk to combine. Return egg mixture into saucepan and whisk over medium heat until it returns to just boiling. Remove from heat and whisk in chocolate and vanilla until smooth. Pour into a bowl and cover surface with plastic wrap; refrigerate until ready to use.