Alessandra is an amazing baker & chef , she explains everything to a tee. She need to have her own cooking show on national tv. Alessandra thank you for all your videos , God Bless you and family Auguri
Thank you so much Robert! I’m humbled by your words. I feel an obligation passing on the recipes to the next generation. Grazie di cuore e tanti auguri anche a te e famiglia.
@@lindarennie2212 you’re too kind! I would be talking about my stories in my family. Believe I could write a book LOL I feel blessed to have so many stories to share 🥰🙏🏻
Thank you so much Alessandra! I work in a hospital and made a tray for the nurse's break room. They devoured them instantly. One of the nurses, she ate four of them! Those big gluttons!!!
Thank you so much Tony! This hits home because my daughter is a nurse. 💖 how very kind of you to make the Zeppole for them. I’m sure they were beyond delicious! 🥰
@@alessandrasfoodislove I need to speak it more...my kids and husband sono americano and even though all my kids took italian in school, since my parents are gone, we don't hear the language anymore..they were from Afragola, Napoli..I was there one time...all my cousins are still there..some have moved to other areas of Italy..❤ one day I hope to take my family
I have been watching your recipes for a few days now and love all of your recipes! I grew up eating all the same ones and now cook/bake them for my young boys and husband! I was going through your list of recipes and was wondering why you hadn’t listed le zeppole di San Giuseppe? Low and behold...it popped up as I was watching another recipe and am so happy to have found it, thank you😘 I too am Italian and my husband is Lebanese...we never go hungry con l’imbarazzo della scelta di cibo ❤️ 🇮🇹 I love that you share your recipes without holding back any “secret ingredients” from your audience. You are unlike some women who keep their special and delicious recipes all to themselves so thank you for sharing your delicious knowledge of food🙏❤️
Carissima Ariana, mi scoppia il cuore di gioia nel leggere il tuo messaggio! Food is love and it needs to be shared. Anche mio marito non è italiano e io adoro e cucino le ricette tradizionali, ho imparato tanto da mio suocero. I would love to learn some Lebanese dishes. 🥰 Be safe and let’s keep cooking together.
@@alessandrasfoodislove I learned many Lebanese recipes from my in-laws and my husband says they taste better than his own Mother’s 😬. I’d love to share them with you, there are so many. If you’d like, let me know and I can pass them along to you! You, your channel and your food are beautiful. I know it takes time, but please keep making videos because la gioia che trasmetti è unica. Sei molto brava e dedicata. Dovrebbe essere ovvio che mi sono già iscritta al tuo canale. Mi sento di essere una tua amica o parente quando ci parli🥰
@@arianazoghaib6341 I’m sure you that your Lebanese food is delicious because made with love, grazie mille per l’offerta. Ti farò sapere appena ho più tempo. Your beautiful words touch my heart, when I do the recipe video I tell my husband “what you tape is what we release because this is who I am and I want to share with my audience “ 😂 well it’s all from the heart and things I’ve learned through the years. Be safe cars Ariana
Thank you so much Alessandra.. As Calabrese from Cosenza, they do not make Zeppole di San Giuseppe traditionally-- my mom would make cream puffs with the custard filling as a dessert but we never had these fried and I think St. Joseph deserves to be honored wit these special treats on his Saint day.. ..I am so glad i found your recipe. I will never buy these at a pastry shop again.. You explain everything beautifully and that helps keep our delicious Italian traditions alive...Buon Appetito!!
Oh my dear Alessandra, you just made my Easter table complete...I never knew how these were made. My family will be in For some beautiful treats this year..hugs to you for this gift!
Every St JOSEPH’S DAY, AND Easter, Zeppoles are made. A real treat! It’s basically a cream puff dough, however, we always cut them in half and fill the puff, then a little star on top and a cherry. I’ve never seen it done just on top, ever. I’m a Naples ancestor, and even our Italian bakeries fill it. Are these from another area if Italy?
This is amazing…what a labor of love these are. I ‘d love to try and make them. I sure wish I lived closer and you could have a cooking school and teach us in person!! Love you dear Alessandra…you are amazing
Thank you so much Maura!! One day it would sure be a dream to have a cooking school. The love is when I see my family and friends enjoy the food I make. Today was my nephew’s birthday and he asked me for spaghetti and lobster. Of course I made it for him. 💕 we were 34 and by some miracle the spaghetti was Al dente. Lol. Thank you for watching my darling Maura. Love love your name. 💚🤍♥️
Good morning another recipe I have been looking for !!! Some of my momma’s and grandmothers recipes I didn’t get. This is perfecto !!! Ciao Bella. !!🇮🇹
I was wondering about baking the Choux pastry. That Is what my family did. Geez that’s French lol. giorno benedetto ❤️🇮🇹 When I worked for the government my team used to call me the Merry Major I gave them praise and they succeeded. I am happy I made your day.
Just made the custard & love the lemon flavor. Tomorrow I will make the zeppole. Then my friends & neighbors will be receiving a delicious treat for St Joseph’s day!
Thank you so very much! I’m so happy. Careful not to eat the crema them there’s not enough for the zeppole. Happens in my house all the time. lol Happy St Joseph’s day.
@@alessandrasfoodislove yes I made just the cream over the weekend and ate it with a spoon it was super delicious thank you for sharing all your recipes. My hips don’t like them but my belly does 🤣
@@alessandrasfoodislove Vivo in Australia e ho intenzione di far provare alla mia piccola di 5 anni tutti i meravigliosi cibi della tradizione Italiana. Le zeppole sono le prossime sulla lista :) Mia nonna, che ora ha 101 anni le preparava per noi nipoti ed e' uno dei miei piu' bei ricordi dell'infanzia. 😊
@@maxduro caro Vincenzo, Che cosa bellissima! Nonna anche lei in Australia? Fai bene a far provare a tua figlia la nostra cucina, solo così si potranno portare avanti le tradizioni. Io sono venuta in America 🇺🇸 a 10 anni ben 46 anni fa. Grazie a Dio ritorno a Vico Equense, Napoli quasi ogni anno e faccio quel che posso per tramandare le tradizioni. 💚🤍♥️cari saluti e buona domenica. Qui ora vado a letto. 💖
Ciao Alessandra, ho fatto le zeppole un paio di giorni fa e sono risultate assolutamente divine! Ho notato pero' che si sgonfiano un po' una volta tirate fuori dall'olio, almeno, questo e' quello che e' successo a me. Nel tuo video sembra che invece restino alte e addirittura croccanti in superficie? Mi chiedevo se accadesse anche a te o se c'e' un modo o una procedura per si che mantengano la forma. Grazie ancora.
@@maxduro caro Vincenzo, Prova a giocare un po’ con il fuoco. Cioè di metterle a friggere e poi msn mano ad alzare il Gas. Stai usando un bel beccuccio grande?
@@alessandrasfoodislove I am so sure of that! When you bit into it and showed us??? Good grief! I wanted to jump into the screen and grab it from you. Lol. I can dream!!!! I hope you're all well!!! ❤❤
Do you toss the egg whites or use them for a new, different recipe? What type of oil are you using for cooking the zeppole? I have seen this recipe done a bit differently, some use corn starch in the custard, some use Crisco in the flour recipe. It's very interesting because they all look delicious. You use the Morello Amarene cherries which is how the Sicilian families in Gloucester, Massachusetts use. Your recipe is the one with which I am familiar. Thank you so much for such a fabulous demonstration. You explain all very fluidly and clearly.
Thank you so much for your beautiful words. I don’t toss the egg white. My kids love merengue so I usually use it for that or egg wash for my cutlets, croquettes or rice balls. It’s very common to use corn starch in crema pasticciera and I’ve done it too. I will do a separate video on crema pasticciera with corn starch. I’m sorry I don’t understand, you mean crisco instead of butter in the choux dough? I only use butter. I use vegetable oil for frying but a canola or sunflower oil is perfect too. Morello cherries is what goes on the Zeppole. The tart flavor of the cherry mixed with the sweet custard and the soft Zeppole you’ll hear angels singing in your first bite 😂😂 The maraschino cherries look pretty but not the same. Please do watch my meringue recipe. It was part of last year’s Christmas special 12 days of cookies and desserts. Thank you so much for watching. Grazie di cuore 💚🤍♥️
Thank you so much for all the wonderful recipes! I have a question about the St. Joseph's Zeppole. My cream doesn't keep shape when I pipe it on the zeppole (Initially it does.) The zeppole is room temperature and the cream has been refrigerated overnight. What can I do to make the cream firmer to keep it's shape.
Add a few of the eggs Whole and add a little more sugar. The cream at room temperature tends to loose shape but not immediately. I usually pipe on right before serving. Hope this helps and thank you so much for watching. 🥰
Found you and subbed! Was looking for a recipe for zeppole. My 13 month old grandson is a Giuseppe ❤️🇮🇹Love your recipes, question could I bake these? Thank you ❤
Hi Rudy for the baked ones I do 1 cup flour, 1 stick butter (4 oz) 1 cup water and pinch of salt. Same procedure. 4 to 5 eggs depending on size. Bake at 375 degrees Fahrenheit. Check my cream puff recipe. Hope this helps. I make both too. 💕
@@judithgiannetto1426 yes, you can add a few whole eggs but not the full amount. It will their off the ratio and texture of the cream. Hope this helps.
Hi Joanne, you can absolutely bake them. Use the same recipe. Bake at 375, once they’re golden poke zeppoles with skewer and leave them in the oven with the oven door ajar. It’s a great healthier version and also delicious. 🥰
@@claudiab9943 hi Claudia, I’m so bad because I don’t time anything. I would do 45 minutes. You want a nice golden color. Good luck , they’ll be delicious. 🥰
Hi Donna, the pot I used for frying is a Cuisinart 10 inch round and 3 inches tall. Fits 12 cups. I just purchased it last week in home goods for $20. I think it’s great for deep frying. Hope you’ll find it. Grazie for watching 💚🤍♥️
I tried recipe last week for Feast of Saint Joseph's without cherries it was good. Thanks for sharing. Can you please fo a crostata recipe possibly with almond meal crust? Thank you.
@@alessandrasfoodislove Hello Alessandra, so sorry to hear about your daughter. Hope is is mild. I wish her speedy recovery. Will Pray for her to oir Lady.
How far in advance can you make the Zeppoli? I assume you can make the custard the night before, am I correct? FYI, In the North End of Boston, the cost for one is $4.50. Thank again for another terrific recipe!
Hi Arlene, I like to make the cream the day before so it sets nicely in the refrigerator. Then the next day I make the Zeppole shell and assemble. Thank you so much for watching. 💖💖
so I made them and followed you to the letter. My zeppole did not hold their form created by the tip. They puffed up but did not stay pretty. do you think the oil wasn't hot enough? i did add an extra egg bc it seemed to thick but maybe it was that? can I have your thoughts.
Thank you for reaching out. If they didn’t hold the form it’s because the dough was too loose. Too much egg I’m thinking too. Probably during frying the wet dough absorbed oil. If the dough seems thick you can beat one egg and only add a little at a time and not fully. Please do try again. If you want we can always do a zoom call. I’ll be very happy to help. 💖💚🤍♥️
@@alessandrasfoodislove thanks so much for your response! I was thinking it was the egg but my batter seemed a bit thicker than yours so I added another. I will try it again and let you know thank you for the recipe and I feel like you are family lol just like all of us we are so similar.
@@alessandrasfoodislove I don’t think your crazy at all this is how we were raised to show our love this way through food! It’s our heritage and culture. ti mando un grande abbraccio e un bacio❤️😘
Alessandra's St. Joseph's cakes are better than you will find anywhere. Ferrara in Little Italy has nothing on these. The cake is light with a captivating aroma and her creme ... well ... try to eat them slowly so you can enjoy that much longer.
WELL PASSING BY ON THE 19TH TO PICK A DOZEN...AVETI CAPITI...A SIGNORA ALESSANDRA....GRAZIE...YOUR MAKING ME DROOL ALL OVER THE PLACE OVER HERE....STOP ALREADY...
Alessandra is an amazing baker & chef , she explains everything to a tee. She need to have her own cooking show on national tv. Alessandra thank you for all your videos , God Bless you and family Auguri
Thank you so much Robert! I’m humbled by your words. I feel an obligation passing on the recipes to the next generation. Grazie di cuore e tanti auguri anche a te e famiglia.
I would absolutely love to see her with her own show on tv. ❤️❤️
@@lindarennie2212 you’re too kind! I would be talking about my stories in my family. Believe I could write a book LOL I feel blessed to have so many stories to share 🥰🙏🏻
Thank you so much Alessandra! I work in a hospital and made a tray for the nurse's break room. They devoured them instantly. One of the nurses, she ate four of them! Those big gluttons!!!
Thank you so much Tony! This hits home because my daughter is a nurse. 💖 how very kind of you to make the Zeppole for them. I’m sure they were beyond delicious! 🥰
@@alessandrasfoodislove Haha, they deserve it... even though they're pigs LOL
I love that you throw in italian sentences, here and there, especially the old sayings of our parents and grandparents ❤
@@italiabionda5543 thank you so much! I speak like that on a daily base but my favorite is napoletano
@@alessandrasfoodislove I need to speak it more...my kids and husband sono americano and even though all my kids took italian in school, since my parents are gone, we don't hear the language anymore..they were from Afragola, Napoli..I was there one time...all my cousins are still there..some have moved to other areas of Italy..❤ one day I hope to take my family
My Dad was a Joseph.I make these every year on St Joseph’s Day. I’m using this recipe this year! Bellissimo❤️👍🏼👏🏼
Buon onomastico! We all have a Joseph in the family. Enjoy the recipe.
Thank you always for watching. 💚🤍♥️
I have been watching your recipes for a few days now and love all of your recipes! I grew up eating all the same ones and now cook/bake them for my young boys and husband! I was going through your list of recipes and was wondering why you hadn’t listed le zeppole di San Giuseppe? Low and behold...it popped up as I was watching another recipe and am so happy to have found it, thank you😘 I too am Italian and my husband is Lebanese...we never go hungry con l’imbarazzo della scelta di cibo ❤️ 🇮🇹
I love that you share your recipes without holding back any “secret ingredients” from your audience. You are unlike some women who keep their special and delicious recipes all to themselves so thank you for sharing your delicious knowledge of food🙏❤️
Carissima Ariana, mi scoppia il cuore di gioia nel leggere il tuo messaggio! Food is love and it needs to be shared. Anche mio marito non è italiano e io adoro e cucino le ricette tradizionali, ho imparato tanto da mio suocero. I would love to learn some Lebanese dishes. 🥰
Be safe and let’s keep cooking together.
@@alessandrasfoodislove I learned many Lebanese recipes from my in-laws and my husband says they taste better than his own Mother’s 😬. I’d love to share them with you, there are so many. If you’d like, let me know and I can pass them along to you! You, your channel and your food are beautiful. I know it takes time, but please keep making videos because la gioia che trasmetti è unica. Sei molto brava e dedicata. Dovrebbe essere ovvio che mi sono già iscritta al tuo canale. Mi sento di essere una tua amica o parente quando ci parli🥰
@@arianazoghaib6341 I’m sure you that your Lebanese food is delicious because made with love, grazie mille per l’offerta. Ti farò sapere appena ho più tempo. Your beautiful words touch my heart, when I do the recipe video I tell my husband “what you tape is what we release because this is who I am and I want to share with my audience “ 😂 well it’s all from the heart and things I’ve learned through the years. Be safe cars Ariana
Thank you so much Alessandra.. As Calabrese from Cosenza, they do not make Zeppole di San Giuseppe traditionally-- my mom would make cream puffs with the custard filling as a dessert but we never had these fried and I think St. Joseph deserves to be honored wit these special treats on his Saint day.. ..I am so glad i found your recipe. I will never buy these at a pastry shop again.. You explain everything beautifully and that helps keep our delicious Italian traditions alive...Buon Appetito!!
Giulia, What a nice message. Unfortunately not easy to find good ones in Bakeries. LOve that you now make them.
Oh my dear Alessandra, you just made my Easter table complete...I never knew how these were made. My family will be in
For some beautiful treats this year..hugs to you for this gift!
Thank you so much Catherine! Your messages make me so happy 🥰
Absolutely love watching your videos! You explain everything! What a wonderful teacher you are. Mille Grazie! ❤️
Thank you so much Linda! My biggest joy is knowing that my recipes are made and the result delicious! Grazie a te e buona Pasqua 🐣🥰🥰
These came our perfect-better than the bakeries. Mille grazie!!
Thank you so much! Oh my I’m so happy reading your message. It makes me so proud to be sharing my recipes. God bless
Grazie Alessandra. Tutti piatti tu fai sono deliziosi veramente. Ben Fatto !
Grazie di cuore! Le zeppole non possono mancare a San Giuseppe. 💕💕💕
Just ordered the tip & can’t wait to make these
I’m so so happy!! I had a roller coaster ride trying to find the right tip and I’m glad to have shared it with you. 💚🤍♥️thank you
you are simply the BEST !
Thank you my dear Anna!
I love the way you cook. You make everything look so easy. You teach very good. I've been watching all your videos.❤️
Hi Jo-Ann thank you so very much! That’s one amazing compliment. 🥰🥰🥰
Thank you for sharing . Your the best
You are a natural teacher!!!! Thank You!!! Keep it up!!!
Thank you so much! Hope you will make them. 🥰🥰
Every St JOSEPH’S DAY, AND Easter, Zeppoles are made. A real treat! It’s basically a cream puff dough, however, we always cut them in half and fill the puff, then a little star on top and a cherry. I’ve never seen it done just on top, ever. I’m a Naples ancestor, and even our Italian bakeries fill it. Are these from another area if Italy?
This is amazing…what a labor of love these are. I ‘d love to try and make them. I sure wish I lived closer and you could have a cooking school and teach us in person!! Love you dear Alessandra…you are amazing
Thank you so much Maura!! One day it would sure be a dream to have a cooking school. The love is when I see my family and friends enjoy the food I make. Today was my nephew’s birthday and he asked me for spaghetti and lobster. Of course I made it for him. 💕 we were 34 and by some miracle the spaghetti was Al dente. Lol. Thank you for watching my darling Maura. Love love your name. 💚🤍♥️
Alessandra ,I love the way you cook also is nice when you translate! Good job& good luck!
Thank you so very much for the beautiful words. It makes me happy to pass on our traditions 🇮🇹💕
This is perfection!
That is a wonderful compliment! Grazie di cuore. Be safe and let’s keep cooking together 💚🤍♥️
Thank you, I enjoyed your video very much. The zeppole look delicious, and your recipe is great. I will be making zeppole this week.
Thank you so much got watching! Let me know how they turn out. Making more myself. 💚🤍♥️
Thank you for sharing. They were delicious!
Thank you so very much! I’m so happy you enjoyed them. 💚🤍♥️
I love this!! Planning on doing it
St Joseph is right around the corner too. Thank you so much for watching
Good morning another recipe I have been looking for !!! Some of my momma’s and grandmothers recipes I didn’t get. This is perfecto !!! Ciao Bella. !!🇮🇹
Thank you so so much!! You just made me so happy. I’ll be making a baked version soon. Grazie a te bella Lauri! 💖💖
I was wondering about baking the Choux pastry. That Is what my family did. Geez that’s French lol. giorno benedetto ❤️🇮🇹
When I worked for the government my team used to call me the Merry Major I gave them praise and they succeeded. I am happy I made your day.
Just made the custard & love the lemon flavor. Tomorrow I will make the zeppole. Then my friends & neighbors will be receiving a delicious treat for St Joseph’s day!
Thank you so very much! I’m so happy. Careful not to eat the crema them there’s not enough for the zeppole. Happens in my house all the time. lol
Happy St Joseph’s day.
@@alessandrasfoodislove I have one question re the zeppole dough. Did u use salted or unsalted butter? I bought “unsalted “.
@@karengadaleta7557 I use salted butter. Make sure you add some salt to the water.
That looks amazing
Thank you so much! They’re my pride and joy, gives me so much love to carry on traditions. 💚🤍♥️
Perfectly delicious! ❤
Thank you so so much. 💕💕
@@alessandrasfoodislove Thank you so much! 😊
So beautiful! Thank you so much. ❤️
Thank you so much for watching , it’s my pleasure sharing with you. 🥰
These look so delicious like all of your recipes! My mouth waters every time I watch one of your recipe videos lol.
Thank you so very much! I’m so happy you enjoy all my videos. Be safe qnd let’s keep cooking together 💚🤍♥️
I love how you give through instructions …I never had luck making these but I am going to try your recipe.
Hope you enjoy, I truly go slowly and step by step. If you have any questions I'm here. God Bless.
Delicious. Thanks my friend!🥰
Grazie cara amica! 🥰
My favourite! Thank you!
Thank you so very much for watching! 🥰💚🤍♥️
Looks delicious like mine with cannoli cream
I make both 👍🏼
Love the cannoli cream too. Same recipe just swap the cream. You can find the ricotta cheese recipe on my cannoli video. Grazie for watching.
@@alessandrasfoodislove yes I made just the cream over the weekend and ate it with a spoon it was super delicious thank you for sharing all your recipes. My hips don’t like them but my belly does 🤣
@@francinebentivegna7286 LOL it sounds like me! 🤣🤣🥰🥰
Beautiful!!! Thank You so much for that!!
meravigliose complimenti! :)
Che bel complimento! Grazie di cuore 💖 faccio quel che posso per mandare avanti le nostre tradizioni tradizioni
💚🤍♥️
@@alessandrasfoodislove Vivo in Australia e ho intenzione di far provare alla mia piccola di 5 anni tutti i meravigliosi cibi della tradizione Italiana. Le zeppole sono le prossime sulla lista :) Mia nonna, che ora ha 101 anni le preparava per noi nipoti ed e' uno dei miei piu' bei ricordi dell'infanzia. 😊
@@maxduro caro Vincenzo,
Che cosa bellissima! Nonna anche lei in Australia? Fai bene a far provare a tua figlia la nostra cucina, solo così si potranno portare avanti le tradizioni.
Io sono venuta in America 🇺🇸 a 10 anni ben 46 anni fa. Grazie a Dio ritorno a Vico Equense, Napoli quasi ogni anno e faccio quel che posso per tramandare le tradizioni. 💚🤍♥️cari saluti e buona domenica. Qui ora vado a letto. 💖
Ciao Alessandra, ho fatto le zeppole un paio di giorni fa e sono risultate assolutamente divine! Ho notato pero' che si sgonfiano un po' una volta tirate fuori dall'olio, almeno, questo e' quello che e' successo a me. Nel tuo video sembra che invece restino alte e addirittura croccanti in superficie? Mi chiedevo se accadesse anche a te o se c'e' un modo o una procedura per si che mantengano la forma. Grazie ancora.
@@maxduro caro Vincenzo,
Prova a giocare un po’ con il fuoco. Cioè di metterle a friggere e poi msn mano ad alzare il
Gas. Stai usando un bel beccuccio grande?
Wow buonissimi 🤤 Alessandra no lo mai fatte ma li farò adesso 🤗❤️
Maria sono veramente buone e puoi anche mettere la crema sei cannoli invece di quella pasticciera. Un abbraccio 🥰
@@alessandrasfoodislove si lo so Alessandra grazie pre consiglio 😘🤗
Another Memory!💋
Your message are just wonderful! I’ll be doing a baked version soon. Hopefully I’ll do a live 💖💖
I was in NY 2 years ago May and l had one of these then. Yummy but I bet yours are better..❤❤
Thank you Susan! They’re really delicious 😋
@@alessandrasfoodislove I am so sure of that! When you bit into it and showed us??? Good grief! I wanted to jump into the screen and grab it from you. Lol. I can dream!!!! I hope you're all well!!! ❤❤
@@Sirianstar10 susan you have me laughing. They were delicious! 🥰
@@alessandrasfoodislove 😘
I love all your videos! You're the only creator I have notifications on for :) Will you be making an easter bread video? I would love to see one!
Thank you so very much!
Yes, I’ll be making an Easter Bread. You just made me so happy 💚🤍♥️
Do you toss the egg whites or use them for a new, different recipe? What type of oil are you using for cooking the zeppole? I have seen this recipe done a bit differently, some use corn starch in the custard, some use Crisco in the flour recipe. It's very interesting because they all look delicious. You use the Morello Amarene cherries which is how the Sicilian families in Gloucester, Massachusetts use. Your recipe is the one with which I am familiar. Thank you so much for such a fabulous demonstration. You explain all very fluidly and clearly.
Thank you so much for your beautiful words.
I don’t toss the egg white. My kids love merengue so I usually use it for that or egg wash for my cutlets, croquettes or rice balls.
It’s very common to use corn starch in crema pasticciera and I’ve done it too. I will do a separate video on crema pasticciera with corn starch.
I’m sorry I don’t understand, you mean crisco instead of butter in the choux dough? I only use butter.
I use vegetable oil for frying but a canola or sunflower oil is perfect too.
Morello cherries is what goes on the Zeppole. The tart flavor of the cherry mixed with the sweet custard and the soft Zeppole you’ll hear angels singing in your first bite 😂😂
The maraschino cherries look pretty but not the same.
Please do watch my meringue recipe. It was part of last year’s Christmas special 12 days of cookies and desserts. Thank you so much for watching. Grazie di cuore 💚🤍♥️
Thank You !
Thank you so much for watching. A simple thank you means so much 💕
Thank you so much for all the wonderful recipes! I have a question about the St. Joseph's Zeppole. My cream doesn't keep shape when I pipe it on the zeppole (Initially it does.) The zeppole is room temperature and the cream has been refrigerated overnight. What can I do to make the cream firmer to keep it's shape.
Add a few of the eggs Whole and add a little more sugar. The cream at room temperature tends to loose shape but not immediately. I usually pipe on right before serving.
Hope this helps and thank you so much for watching. 🥰
OMG YUMMMMM!
Please make them. They’re super delicious! 🥰
Brava!
Thank you so very much!! 🥰
Found you and subbed! Was looking for a recipe for zeppole. My 13 month old grandson is a Giuseppe ❤️🇮🇹Love your recipes, question could I bake these? Thank you ❤
Thank you so so much. You certainly can. Auguri a tuo nipote Giuseppe. 💙💕🇮🇹
@@alessandrasfoodisloveGrazie ❤
Hello I would greatly appreciate it if you could let me know how I could bake these instead of deep fry.
Thank you
Alessandra, my wife loves these fried but I like the crunch of the baked, how would you bake them?
how would you bake these
Hi Rudy for the baked ones I do 1 cup flour, 1 stick butter (4 oz) 1 cup water and pinch of salt. Same procedure. 4 to 5 eggs depending on size. Bake at 375 degrees Fahrenheit. Check my cream puff recipe. Hope this helps. I make both too. 💕
Yummy for sure!! What kind of oil are you frying in? My mom used lard.
Hi Judith, the good old days of the sugna. I use a vegetable or canola oil for frying. 🥰thank you for watching
@@alessandrasfoodislove If I want to use whole eggs will that alter recipe
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The recipe was awesome and my family is asking for them as our Easter dessert!!!!!
@@judithgiannetto1426 yes, you can add a few whole eggs but not the full amount. It will their off the ratio and texture of the cream. Hope this helps.
@@judithgiannetto1426 buona Pasqua! Besides pastiera I’m making the zeppole too. 🥰 everyone loves them.
My mom always made these but she baked them in the oven. Can you do that with your recipe or is it better to fry them?
Hi Joanne, you can absolutely bake them. Use the same recipe. Bake at 375, once they’re golden poke zeppoles with skewer and leave them in the oven with the oven door ajar.
It’s a great healthier version and also delicious. 🥰
@@alessandrasfoodislove Thank you. I’ll do that. Do you turn the oven off and just let them finish while the oven cools after they have browned.
@@joannewachel2505 turn the oven off and leave the door ajar. You don’t want them getting too hard either.
@@alessandrasfoodislove how long do you bake them for?
@@claudiab9943 hi Claudia, I’m so bad because I don’t time anything. I would do 45 minutes. You want a nice golden color. Good luck , they’ll be delicious. 🥰
bravissima Alessandra :)
Grazie caro Christopher, tu non sei di meno e sono orgogliosa di te che porti avanti la nostra cucina partenopeo. 💚🤍♥️
Oh how yummy! Cugina, I love how you keep things so authentic 🌻.. and what you did with those lovely cherries!! Once again, a fabulous tutorial 💕
Thank you Cugina, I can’t do the fake cherry 🍒 LOL
Your messages make me so happy. 🥰
I love that pot what brand is it?
Hi Donna, the pot I used for frying is a Cuisinart 10 inch round and 3 inches tall. Fits 12 cups. I just purchased it last week in home goods for $20. I think it’s great for deep frying. Hope you’ll find it. Grazie for watching 💚🤍♥️
I tried recipe last week for Feast of Saint Joseph's without cherries it was good. Thanks for sharing. Can you please fo a crostata recipe possibly with almond meal crust? Thank you.
Hi Syl, I will do an almond crust crostata real soon especially now that we are going into warmer months.
Thank you so much for watching. 💚🤍♥️
I do have a regular crostata with pasta frolla as a base.thank you
@@alessandrasfoodislove
Okay. Will search for it. Any plans for an Easter bread recipe? Thanks so much for sharing your appetizing recipes.
@@syldee8927 my daughter has covid so I want able to do any recipes. Hope to make the bread this weekend. 🥰
@@alessandrasfoodislove Hello Alessandra, so sorry to hear about your daughter. Hope is is mild. I wish her speedy recovery. Will Pray for her to oir Lady.
How far in advance can you make the Zeppoli? I assume you can make the custard the night before, am I correct? FYI, In the North End of Boston, the cost for one is $4.50. Thank again for another terrific recipe!
Hi Arlene,
I like to make the cream the day before so it sets nicely in the refrigerator. Then the next day I make the Zeppole shell and assemble. Thank you so much for watching. 💖💖
so I made them and followed you to the letter. My zeppole did not hold their form created by the tip. They puffed up but did not stay pretty. do you think the oil wasn't hot enough? i did add an extra egg bc it seemed to thick but maybe it was that? can I have your thoughts.
Thank you for reaching out. If they didn’t hold the form it’s because the dough was too loose. Too much egg I’m thinking too. Probably during frying the wet dough absorbed oil. If the dough seems thick you can beat one egg and only add a little at a time and not fully. Please do try again. If you want we can always do a zoom call. I’ll be very happy to help. 💖💚🤍♥️
@@alessandrasfoodislove thanks so much for your response! I was thinking it was the egg but my batter seemed a bit thicker than yours so I added another. I will try it again and let you know thank you for the recipe and I feel like you are family lol just like all of us we are so similar.
@@melainaandrews4533 thank you! I know you’ll think I’m
Crazy but I do feel a connection. It’s all about family and love 💖
@@alessandrasfoodislove I don’t think your crazy at all this is how we were raised to show our love this way through food! It’s our heritage and culture. ti mando un grande abbraccio e un bacio❤️😘
@@melainaandrews4533 thank you, so well said. Ricambio con tanto affetto 💖
Can the be baked in the oven and if so what temperature and how long ?
375 degrees Fahrenheit until golden
Alessandra's St. Joseph's cakes are better than you will find anywhere. Ferrara in Little Italy has nothing on these. The cake is light with a captivating aroma and her creme ... well ... try to eat them slowly so you can enjoy that much longer.
Thank you so much my darling Teresa! So glad I can share the goodies with you. 💚🤍♥️
Can i bake these?
Hi Silvana, you can certainly bake them. Thank you so much for watching
🎉🎉❤❤🎉🎉😊
Thank you so much
Hi Alessandra, have been missing you and your videos hope everything is alright with you and your family! Love and hugs
Hello my friend, we weren’t spared with the virus but thank god it’s all good now. Thank you for asking, so very thoughtful of you. 🥰🙏🏻💚🤍♥️
I bake mine
Also delicious! Thank you so much for watching
WELL PASSING BY ON THE 19TH TO PICK A DOZEN...AVETI CAPITI...A SIGNORA ALESSANDRA....GRAZIE...YOUR MAKING ME DROOL ALL OVER THE PLACE OVER HERE....STOP ALREADY...
😂😂thank you so much for watching!
Make them you get more than a dozen in the recipe. 💚🤍♥️ sono buonissime