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BEST Homemade Zeppole With Cannoli Cream – Recipe 🍩

These zeppole are topped with cannoli cream frosting and are so easy to make!

These zeppole are inspired by my favorite Italian bakery in Addison, Illinois, The Italian Bakery. They make incredible cannoli cream filled zeppole that I can only dream of replicating at home! This is a basic zeppole dough and simple cannoli cream that only takes about 30-40 minutes to make! I spread the cannoli cream on top of the hot zeppole and served them warm but they keep in the fridge nicely for a few days!

Ingredients:

For the zeppole:

  • Vegetable oil for frying
  • 1 cup AP flour
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 1 1/2 tablespoons sugar
  • 2 eggs, beaten
  • 1 cup ricotta cheese
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting

For the cannoli frosting:

  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar
  • 1/2 tablespoon orange zest
  • 1/4 teaspoon vanilla extract
  • Mini chocolate chips

Process:

  1. Start by making the frosting; mixing together ricotta cheese, mascarpone, powdered sugar, orange zest and vanilla extract with a spatula in a bowl or in a food processor. Keep in the fridge until ready to use. 

  2. To make the zeppole dough, combine flour, baking powder, salt, sugar and stir in eggs, ricotta and vanilla in a lightly greased pan over low heat. Stir to combine. Dough will be very sticky. 

3. Heat vegetable oil in a dutch oven or deep frying pan to medium heat. 

4. Use a greased tablespoon to scoop out dough and gently drop in the oil. Do not crowd. 

5. Fry zeppole until golden brown on both sides and set on a cooling rack. Dust with powdered sugar. 

6. Remove cannoli cream from fridge and frost each zeppole, then sprinkle with mini chocolate chips. Serve and enjoy!

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