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Zeppole di San Guiseppe Three Ways

A zeppola, similar to a beignet, is an Italian fried pastry often filled with jelly or custard. For this recipe, we’re making zeppole known specifically for their role during the celebrations around the feast of San Giuseppe, which are made with ricotta in the dough. These light and airy doughnuts are stuffed with three different fillings: a homemade chocolate mascarpone, raspberry jam, and a pistachio cream. Perfect for breakfast or dessert, they’re the ultimate sweet treat.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 1/2 cups all purpose flour

pinch of salt

4-5 cups canola or vegetable oil

1 100-g. bar Chocolatier Tablette Melissa

4 tsp. baking powder

6 Tbsp. granulated sugar

4 eggs

Powdered sugar

16 oz. Calabro Fresh Ricotta

1/2 cup Sidehill Farm Raspberry Jam 9oz.

1/2 cup Pistachio Cream Spread 8.1oz.

1 ea. Murray’s Mascarpone 8.8oz.

Prepare the chocolate mascarpone filling by melting the Pralus tablet over a double boiler or in a microwave safe bowl at 30 second intervals. Fold the melted chocolate into the mascarpone and set aside.
Gather three separate pastry bags fitted with a ¼-inch tip or three heavy duty plastic bags with one corner cut. Fill one with the cooled chocolate mascarpone, one with the raspberry jam, and the last with the pistachio cream spread. Set aside.
Prepare the zeppole dough. In a large bowl, sift together the flour, baking powder, and salt. Add the sugar and set aside.
Using a stand mixer, hand-held mixer, or whisk, beat together the eggs and ricotta until smooth. Stir the flour into the ricotta mixture in batches until thoroughly combined.
Heat the oil in a large Dutch oven or heavy-bottomed pot, using a deep fry or candy thermometer to gauge when it reaches 375 F. Ensure the oil temperature does not drop below 350 F while frying the zeppole, as the doughnuts will come out soggy or undercooked.
Using two small spoons, drop heaping tablespoons of the dough into the hot oil in batches. Do not overcrowd the pot. Fry for 2-4 minutes, turning often, until the zeppole are puffed and golden brown.
Use a slotted spoon to gently remove the zeppole from the oil onto a paper towel-lined plate or wire rack while you fry the rest of the dough in batches.
Using the metal pastry tip or a small knife, poke a hole in each zeppola and fill with just under a tablespoon of your desired filling.
Dust the zeppole with powdered sugar, and serve immediately.

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