The zeppole di San Giuseppe are the traditional Italian dessert ideal for sweetening March 19, Father's Day. The classic Neapolitan recipe includes fried and sour cherry decorations.

What Valentina di Occhi Ovunque offers us today is an alternative to the oven, embellished with our chestnuts in syrup and the aromatic notes of chestnut flour.

Ingredients for 10 medium zeppole

100 g 00 flour

30 g chestnut flour

200 ml warm water

4 tablespoons of seed oil

2 eggs

fine salt

9 chestnuts in syrup

custard

Method

In a saucepan, combine oil, water and salt and cook over medium heat. At the first boil, add the flour and stir on the heat until the dough comes off the pan.

Pour the mixture into a large, clean bowl and allow to cool. Once the dough is cold, add the eggs one at a time.

Then transfer the dough into a pastry bag with a star-shaped spout and form the zeppole on a baking tray lined with parchment paper. Bake in a preheated static oven at 220 ° for 15 minutes and then at 180 ° for another 20 minutes.

Cut the cake out of the oven and after letting it cool in half and stuff it in the middle and on the surface with custard. Finish by decorating with our refined browns in syrup .