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Fried Choux Pastry Balls Filled With Sweet Ricotta Filling

chef.tim.lee's picture
Ingredients
  Plain flour 100 Gram
  Butter/Margarine 50 Gram
  Water 125 Milliliter
  Eggs 3 Small
  Ricotta 350 Gram
  Milk chocolate 50 Gram
  Glace cherries 100 Gram
  Almonds/Hazelnuts 100 Gram, roasted and chopped into bit sizes
  Icing sugar 50 Gram
  Vanilla essence 3 Drop
  Runny honey 1 Tablespoon
  Almonds 100 Gram, roasted, chopped
Directions

MAKING
1. To make Choux Pastry in a pan of water place fat, melt over a gentle heat and then bring to the boil.
2. Remove from heat stir in flour and return to heat, stirring until mixture forms a ball in the middle of the pan, then remove from heat and let it cool.
3. In a bowl lightly beat eggs and with a wooden spoon beat in a bit of the eggs a little at a time such that all the eggs have been added and are thoroughly mixed.
4. In a deep frying pan or preferably a chip pan, dropping teaspoonfuls at a time fry the choux pastry.
5. On kitchen paper drain the cooked choux balls and split open when cool.
6. To make the ricotta filling in a bowl place ricotta and with a fork mash it so as to remove any lumps.
7. Add the chopped chocolate, cherries and nuts, stir in the icing sugar and vanilla essence and mix well.

FINALIZING
8. With the rikotta filling fill the cooled choux balls, arrange them on a serving dish and pour the honey over them.

SERVING
9. Sprinkle the chopped nuts all over the Zeppoli and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Everyday
Ingredient: 
Nut
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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