Zeppole
From Wikipedia, the free encyclopedia
A zeppola (plural zeppole, in southern dialects zeppoli) or St. Joseph's Day cake, also called sfinge and in Rome Bignè di S. Giuseppe is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine.
Commonly light, deep-fried dough balls about 2 inches in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy to bread- or pasta-like.
The terms zeppoli and sfingi also are sometimes used refer to baked cream puffs made from choux pastry.
Zeppoli are traditionally consumed on La Festa di San Giuseppe (Saint Joseph's Day), (March 19). In Rome, Naples and Sicily, these little cakes are sold on many streets and are sometimes gifts on this day.
