Apple Zeppole with Cinnamon Whipped Cream

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OK, these things were delicious. We brought them to a party and they were a total hit. They're not normal cake-donuts and are supposed to be kind of eggy and not super sweet. You get your sweetness from the powdered sugar dusting and the delicious cinnamon whipped cream. This recipe was really a true Italian-style zeppoli.

We added a touch of cinnnamon, nutmeg and mace to the batter to go with the apples and the cinnamon whipped cream.

Don't use extra virgin olive oil for this (it tastes too olive-y and is expensive but we used cheap 'light' olive oil and it was perfect. Definitely chill the dough for a few minutes (makes it much easier to work with and use a mini ice cream scoop to drop the dough into the oil.

I think this might be our new Christmas morning treat!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is super yummy after it is tweaked. I read the reviews and this is what I did. 3 small granny smiths. I halved all of the other ingredients except the butter. I also used 1/2 cup of flour + 1/8 cup of flour. OMG!!! Can you say light, fluffy, and mmm mmm good? This is my new favorite treat. It is so not heavy like a cake donut. Everyone loved them. Thanks so much to all who gave tips to make this recipe a success. It is too good to go to waste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

my zeppole came out perfect. the batter looked nice and i could taste the apple in eat. whip cream was a nice addition to it. the only reason why it gets 4 stars because it's not something to remember. i will say that is light tasting not so much sugar. so if you are looking for something really sweet this isn't for you. i will say give it a try. i did add a little more flour and in another receipe she states place in fridge for 15 min which i did.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are amazing! I wa so scared after I read some reviews! The zeppole was amazing! My Apple flavor was right on point! I used a large Honey Crisp apple! they are amazing! It was perfect in the Zeppole! I GREW UP on zeppole living in Jersey all my life I would have them all summer long! If you thought th zeppole was "bland" then you just dont like zeppole! I add however add a little more flour to thicken it up and used veggie oil instead! GOOD LUCK ALL!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Read the reviews for tips to make them better! My dough came out rather runny so I ended up adding almost 2 cups of flour extra (double recipe!! I also added another apple, hoping for a little more apple tart/flavor, but to no avail. They were still delicious and it was a huge hit with my residents (I'm a resident advisor at a university!

I would for sure:
-use less eggs
-add some nutmeg
-more apples or/and use granny smith (I used Gravensteins

Happy Cooking!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

they are a good bit of trouble, not very apple-y, not worth the time trouble or oil money...cinnamon whipped cream is awesome though. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is definitely a recipe for disaster. I made this for my family on thanksgiving weekend thinking that it would be a crowd-pleaser but it turned out to be an almost arson incident. Im not pastry chef but I make amazing desserts including cakes and donuts, but this definitely is not what I was expecting. I made everything according to the recipe and heated up my pot for frying, and dont even think about making this if you dont have an icecream scooper.. i dropped what was "balls" of mixture into the pot, and at first it just burned and everything was fine. But after 5 balls the pot started to bubble up and it looked like a foam of oil! Not only did this not stop but it boiled over and for the first time in my life I witness what people were referring to as "burning down your kitchen", thankfully I had turned off the flame split seconds before the oil boiled over otherwise I dont think my house will still be here.. Either way, not only does the donuts taste bad, but its also dangerous, and certainly not "EASY" or save to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm glad I read the reviews...I followed some of the advice and these came out great! I halved the recipe but kept the amount of sugar and apple the same and also added a tsp of cinnamon to the batter. These were delicious! My whole family and friends raved about them and got second and third helpings. We love fried dough and this was a nice little change. The whipped cream was perfect with the zeppole as well. I will definitely be making these again and again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

.....but I think the cooking method she used, from a techincal perspective, was not the best option for pate a choux. Pate a choux you bake in the oven. Again, like many have already stated this is pate a choux recipe, i.e the dough bakers use for creme puffs and eclairs. Pate a choux is not intended to be sweet (someone said it was bland, it's what's on the "inside" that makes it sweet. In my opinion the frying method is not the best cookingoptions for pate a choux. And pate a choux is a tricky dough to work with, if you don't know what dough consistency you're looking for. No matter how many eggs a recipe calls for, its the "look" and "feel" of the dough. The "look" is between "runny" and "sticky". If you add too many eggs, it runny, add not enough eggs, it's too sticky. It should not be either one of thoseI subsituted a Beignet dough (yeast dough recipe in lue of the pate a choux recipe, added the grated apples and your talking about excellent! Giada, have me on your show. I'll show you how I did it! Beingets are soft pillows from heaven. FYI, Lindsay from Utah, the reason your's came out raw and burned, is the heat. The best frying tempature is between 350-375 degrees

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have watched her make these three times so I thought they would be no problem to make. They turned out lumpy, flavorless, raw inside and burned outside. Such a disappointment. I really like the idea of the apple and cinnamon so I will probably try them again just to make sure I'm not crazy. Sorry Giada.