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Italian Pastries


ZEPPOLE: St. Joseph’s Day Cream Puffs

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This old variation of classic gnocchi (Italian dumplings) will surprise you with its plum center.

One of the variants from the original recipe of the cassateddi stuffed with ricotta, honey or sugar and spices, are the cassateddi filled with chickpeas and cocoa cream: the taste is typical and very agreeable to the palate.

Testa di Turco (Moors’ Head) is a Sicilian dessert prepared all over Sicily.

In some town it is made with baked cream-puff pastry in the form of a turban and covered with honey or else filled with ricotta or custard cream and colorfully decorated; in other places, it is made with baked puff-pasty shaped into square and it is spread with ricotta or custard cream.

Graffe Napoletane are special Neapolitan doughnuts which were once prepared only for Carnival.

Nevertheless they became part of the local tradition, especially for breakfast.

The cream cheese in this recipe adds a little extra tang. It will be a little less stiff than the traditional filling, but it’s worth the compromise.

It originated in Naples, centuries ago and since it is time consuming it was usually made in convents.

Croissants are generally thought of as breakfast pastries but can also be used for sandwiches and meal accompaniments.

Sweet fritters, called zeppole, are found all over Italy, from cream-filled pastry puffs in Lazio to pine nut spheres in Emilia-Romagna to brandy-flavored rounds in Abruzzo. Here, a chunk of chocolate and a hazelnut are enclosed in each doughnut-like puff.

Our apples are served with honey and sweet wine, all very Sicilian. OK – so on to the food.