It’s currently Zeppole season in Montreal! 😀 I honestly didn’t know what it was until I kept seeing these delicious donut-like pastries popping up on my feed and wondered why everyone was indulging in these yummy-looking treats all of a sudden. So, apparently zeppole comes from an Italian tradition and is commonly made to celebrate St. Joseph’s Day. Traditionally they are made with a fried dough, but for the sake of making this simple I decided to use up my puff pastry instead and, it’s amazing! In the words of my husband they are “like fluffy cannoli”. Okay, enjoy! (And try not to eat them all yourself)
Ingredients
- 2 sheets puff pastry, defrosted
- flour (for dusting surface)
- 6 Tbsp melted butter
- 1 cup ricotta
- 8 oz cream cheese, room temperature
- 1 1/2 cups powdered sugar
- melted chocolate, for drizzling, if desired
Directions
- Preheat oven to 375 degrees. Line a baking tray with parchment paper. Lay puff pastry out on floured surface and use donut cutter (or a donut-sized glass and a shot glass;)) to cut rounds into the pastry dough. Place the donuts on the baking tray and brush lightly with melted butter. Bake for about 12-15 minutes, or until a light golden brown.
- Meanwhile, in a stand mixer with paddle attachment, mix together the ricotta and cream cheese, slowly incorporating the powdered sugar until a creamy, thick consistency. (If the filling remains a bit too runny, place in fridge to chill)
- Remove donuts from oven and cool. Then, slice each in half (as you would a bagel)
- Place ricotta filling in a piping bag with large star tip attached. Pipe the bottom halves of each donut, then close the donut up and pipe the centre closed with filling, as well. Dust generously with powdered sugar and drizzle with melted chocolate (optional). Serve! 🙂