Italian Pastries


These can be served for dessert, tea, or brunch. Mascarpone, an Italian cream cheese, is sold at many supermarkets and at Italian markets.


YIELD:Makes 3 dozen

TOTAL TIME:50 Minutes


  • 3/4 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 1 tablespoon sugar
  • Pinch of salt
  • 3/4 cup all purpose flour
  • 4 large eggs
  • Vegetable oil (for frying)
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup mascarpone cheese
  • 3/4 cup powdered sugar, divided
  • 1/2 teaspoon finely grated lemon peel



Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts.

Add flour; stir until batter is smooth and forms ball, about 1 minute.

Remove from heat and whisk in eggs, 1 at a time.

Add enough oil to heavy large saucepan to reach depth of 2 inches.

Attach deep-fry thermometer to side of pan and heat oil to 350°F.

Working in batches, drop 1 tablespoon batter into oil for each cream puff.

Fry until golden brown and puffed, about 5 minutes per batch.

Using slotted spoon, transfer cream puffs to paper towels to drain.

(Can be made 6 hours ahead. Let stand at room temperature.)

Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling.

Cut cream puffs in half horizontally.

Spoon 1 rounded teaspoon filling into bottoms; cover with tops.

Arrange on platter. Sprinkle with remaining 1/2 cup powdered sugar.







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