Kitchen

[faeriemoon]

Since I am homebound these days, and since we always have these pastries on St Joseph Day, this loves-to-cook-but-baking-not-so-much faerie is going to attempt to make zeppole.

If they turn out well I will post the recipe; if it's a bust, well, let's just forget I mentioned anything about it....

[Group 5 minus 1]

 Are those the fried pastries that are shaped in to knots and sprinkled w/10x sugar? I am Italian and remember my family making those.

[faeriemoon]

@Group 5 minus 1  They look like this (or a variation of this depending on who is making them.)

The recipe I am using doesn't slice them in half like these pictured, although when I buy them at the bakery they look more like this picture.  I may slice them anyway because it's what we're used to.

Wish me luck; never worked with a choux before.

[Group 5 minus 1]

Those look so tasty!!

[Lucky Charm]

I'm sure you'll do fine!

I love to cook, too.  But baking, I try.

Usually my first attempt at baking anything is successful, but many times that's the only time I'm successful.  I don't understand why!

If it turns out, please post a pic.

If it doesn't turn out, post a pic with a *Nailed it!* caption.

[tobes]

@faeriemoon here's a link from cooking with nonna....

https://cookingwithnonna.com/italian-cuisine/st-josephs-zeppole-and-sfingi.html

[faeriemoon]

Ta daaaah!!  Not bad for a first try.  Didn't have cherries in the pantry so they're naked on top:

I made a few changes in construction, but for the most part followed the recipe precicely.  This recipe was from "Christina's Cucina."

https://www.christinascucina.com/zeppole-di-san-giuseppe-st-josephs-day-traditional-italian-pastries...

[faeriemoon]

@tobes   Saw that one when I was searching this morning.  Was deciding between the two, and almost went with that one.

Thank you!

[sabatini]

Wow, @faeriemoon ! They're beautiful!! Good job.

p.s. How did they taste? Please tell.

[faeriemoon]

@sabatini   They got great reviews from the fam, but I think the ones from the bakery are better.  However, I prefer the ones made from ricotta, so I may not be the best judge.  

And thank you for the compliment.