Thursday, June 20 2024

These heavenly pastries, filled with a delicious pistachio cream, promise a symphony of textures and flavors that will transport your taste buds to a realm of pure bliss.

The light and airy, golden and crispy choux pastry encloses a rich pistachio filling that is nothing short of perfection.



Makes about 20 zeppole


  • 1 cup water
  • 1/2 cup unsalted butter
  • Pinch of salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs
  • 1 cup finely chopped pistachios
  • Cooking oil for frying
  • Powdered sugar for dusting

For the pistachio cream:

  • 2 cups whole milk
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 cup finely chopped pistachios



    • In a saucepan, bring water, butter, and salt to a boil.
    • Add the flour all at once and stir vigorously until a smooth dough forms that pulls away from the sides of the pan.
    • Transfer the dough to a bowl and let it cool slightly.
    • Add the eggs one at a time, beating well after each addition.
    • Fold in the finely chopped pistachios.
  1. Shape the zeppole:

    • Transfer the pastry dough to a pastry bag fitted with a star tip.
    • Heat the oil in a pot to a temperature of about 340-360°F.
    • Pipe small balls of dough directly into the hot oil, using scissors to cut the dough from the bag.
    • Fry the zeppole until they are uniformly golden brown. Remove and drain on paper towels.
  2. Prepare the pistachio cream:

    • In a saucepan, heat the milk without boiling.
    • In a bowl, whisk together egg yolks and sugar until creamy. Add flour and mix well.
    • Pour the warm milk into the bowl with the egg mixture and whisk quickly.
    • Transfer everything back to the saucepan and cook over medium-low heat, stirring continuously, until the cream thickens.
    • Add the chopped pistachios and mix well. Let it cool.
  3. Assembly:

    • Use a piping bag to fill the zeppole with the pistachio cream.

    • Dust the zeppole with powdered sugar and pistachio granules before serving.

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