Zeppole di San Giuseppe with pistachios Italy Recipe

First, make the choux pastry. Melt the butter and water in a heavy-bottomed saucepan, then add the flour all at once, stirring vigorously with a wooden spoon until the mixture begins to pull away from the walls.
At this point remove from the heat, let cool, then stir in the eggs one at a time, not adding the second until the first is fully incorporated, and transfer the mixture to a piping bag fitted with a star-shaped tip that is not too thin. . .

Form the zeppole on a baking sheet lined with baking paper, spacing them not too big (7-8 cm in diameter) and bake in a ventilated oven preheated to 200°C for 10 minutes, then reduce the temperature to 180°C. Cook for another 15-20 minutes at °C and finally remove from the oven and leave until completely cool.

Once the zeppole has cooled, prepare the filling. Mix the mascarpone and pistachio cream with an electric whisk, then add half the cream and whisk again until you get a fluffy, even frosting.

With the star nozzle attached, transfer the frosting to a clean piping bag, cut the zeppole in half horizontally and fill it.

Finally, whisk the remaining cream and garnish the zeppole with a little cream and chopped pistachios.

Once your San Giuseppe Zeppole with Pistachio is ready, all you have to do is enjoy it!