ItalianNeapolitan
Zeppole Napoletane
by Fabrizio Sepe · 119K subscribers on YouTube
Traditional Neapolitan zeppole filled with custard cream and topped with sour cherries and powdered sugar. Baked version for a lighter treat.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
4 items- Pasta AsciuttaRefer to separate recipe for pasta asciu dough.
- Pastry CreamClassic Italian custard cream.
- Sour Cherries in SyrupSyrupy sour cherries.
- Powdered SugarPowdered sugar for dusting.
Method
- Prepare the pasta asciu dough (see separate recipe).
- Transfer the dough into a piping bag fitted with a star tip.
- Pipe the dough onto a baking sheet lined with parchment paper, forming ring shapes.
- Bake in a preheated static oven at 200°C (390°F) for about 20 minutes until golden and puffed.
- Remove from oven and let cool completely.
- Cut each zeppola horizontally and fill with custard cream (crema pasticcera).
- Place an amarena cherry on top with some syrup.
- Dust with powdered sugar before serving.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
