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Apple Zeppole with Cinnamon Whipped Cream Recipe

Apple Zeppole with Cinnamon Whipped Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 41-50 of 67

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  • on May 03, 2009

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    Use one and a half to two apples, add about 1/2 tsp. cinnamon in the batter and about 1/4 tsp nutmeg and it bumps up the flavor. Also, instead of the whipped cream, I just rolled them around in cinnamon sugar... Absolutely fantastic! I like that you can flavor this recipe a million different ways. A definite winner!

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  • on May 02, 2009

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    Great. We had to add a little more apple to it, but after that it tasted like funnel cake heaven. 5/5

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  • on May 02, 2009

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    OK, I'm not the smartest cook in the world but when a recipe calls for "flour" are we using All Purpose or Self Rising? I must be the only one who doesn't know because of all the comments on this recipe no one mentions this issue.
    Would someone please clue me in?

    Thinks

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  • on May 01, 2009

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    I was excited to make these, and I love Giada. I followed the recipe exactly and I didnt think that they had very much taste! They didnt taste bad, just not what I had hoped for. The cinnamon whipped cream was good. I dont think I will be making these again!

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  • on April 12, 2009

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    I made this for the first time for my family and it was a hit. I did read some of the reviews and made adjustments to the amount of 2-apples and 1/2 cup sugar, but nothing else. If the batter is runny -make sure you cooked the dough after you added the flour. For the apples I used 2 apples shredded and chopped small. These are so good. I will make them again

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  • on January 23, 2009

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    Awesome Awesome Awesome!!! They were a little like mini popovers. Perfect for dipping in the whipped cream. This was easy and turned out perfect!!! If you follow the recipe, the dough comes out perfect (not runny. I also discovered that if you leave the finished dough in fridge for a little while, they are easier to spoon into the oil and turn out more uniform in shape. Either way, they are delicious.

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  • on December 27, 2008

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    I think this recipe was pretty good and this is coming from someone who does not cook often. I used about 1/2 of all the ingredients because I did not want to make too much of it. Everything came out great if you follow the recipe to the "T" (no runny batter".

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  • on December 19, 2008

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    This was really good. Like others said, the batter was runny, but with some tweaking, it came out great!

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  • on December 18, 2008

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    Like many other reviewers said, the batter was runny. This is true. However, I really suggest adding more than 1 cup of flour to the mixture to make it more thick. Also, add about an 1/8 cup more sugar and 1/2 tsp of cinnamon to the mixture. It turned out delicious! I loved the cinnamon and apple combination. I also found that the insides seemed a little uncooked and mushy after cooking. Not so enjoyable. You should be able to pop the whole thing in your mouth, rather than picking it apart piece by piece, eating only the crispy parts. I didn't have whipped cream for the dip, so I just sprinkled the zeppole with cinnamon and confectioners' sugar. It was good and flavorful, but I don't think I'll make it again. Too messy.

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  • on December 08, 2008

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    Maybe those of you who had a runny mixture skipped the step of continuing to cook after the addition of the flour. The flour must be cooked to develop the gluten...which makes the dough cohesive. If it isn't done the result could be a dough that is "runny". This is essentially a cream puff dough (pate a choux and is the same preparation used for churros. I tend to use one less egg than called for, but mine are large eggs. This kind of a fried dough recipe is not that easy to achieve if you haven't had practice. Deep frying is a little tricky. I actually thought it was very good, and I generally love Giada's recipes.

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