This is what I love about Italian food. it's simple but looks and tastes like a million bucks. I have found as well that the best Italian recipes are the ones that came from hardship and thrift, much like my beloved British food (which is also amazing, I don't care what anyone says). Thanks for sharing Laura ☺
Laura I just want to say thank you so much. My mom passed a time ago and this is one of the recipe I couldn't find for the life of me and this is exactly how she would make them. Baked
Laura, the number of recipes you know never fails to amaze me😍 everyday I see a new recipe from your channel and each one seems to come to naturally to you!!
Last time I had these was from Ariola Bakery on Liberty Ave in Brooklyn, back in the 70s. Brings back wonderful memories of Sunday dinner at my grandparents house. After dinner, Ariola pastries, coffee and playing cards. The good old days.
There is an Italian market in Philadelphia. I'm sure you've been inside. They sell the amareno cherries in that blue and white jar. They are delicious. I went to Rome and Naples and tried the amareno cherries tasted the same. Congratulations on the baby you guys!
HI Laura!!! Those look delicious. I make the same dough for my cream puffs and yes they come out nice and light. It was so cute when you said the baby was kicking, awwww! Love you guys. Have a great weekend!!!
OMG! Why am I the last person in the world to discover Laura Vitale!! I married into a very big, VERY Italian family! I love to bake and his family loves when I make pies and other desserts, but I always wanted to learn some traditional Italian treats! I made these tonight as a trial run for Easter. I am SHOCKED how simple it was! I can't wait to debut these babies in a few weeks! Thank you!!! Now I just need to learn Italian.... LOL.
Laura thank you for this very special fun and festive recipe! Just wanted to let you know that the recipe does not tell us how much vanilla to put in, in the fourth step it tells us to put the salt in two times, and the video does not tell us how much whipped cream to prepare and fold in. So I winged it but I can tell I didn't put in enough vanilla. Other than those minor details my family loved these and it was a very special way to celebrate St. Joseph! Thank you!
this looks amazing Laura! your channel has inspired and given me the strength in making my own channel 2 years ago already, and I'm so grateful for that ❤️❤️❤️
These look so amazing and delicious. Good job momma! You really out did yourself with this recipe 😋😋 also I feel like I'm seeing a lot more traditional Italian recipes which I love.
I love your videos. You make cooking and baking so easy. And I love the fact you are just a few cooks I know that take a bite into your own food when its done. Congratulations on your baby:)
I just made these and they came out perfect. Her recipe is spot on. thank You Laura. I will be bring them to dinner at a relative and will know they will be a big hit.
Hi Laura thank you so much for sharing your recipe I'm going to make them on st Giuseppe day, thanks for the baked version it's, I think alot better because it's got a little bit of a crunch when you first bite into it. Thanks gorgeous girl.😀 Ciao Ciao
Loved it! We called it soes fla here in Indonesia! Omg, it was such a smart move combining the whipped cream into the custard, I do sometime find it very thick when trying to insert it into the puff pastry. Thanks Laura, you're amazing!
Myra Vu The Japanese version is no different from the French version. Japanese love French desserts and just adopted them so they sell them anywhere. There is nothing special about them, except they might make a matcha or red bean flavored custard filling, but it's rare. They usually go with plain cream/vanilla. So no worries- you can get them anywhere!
OMG! 😱 I can't wait to make this! And so happy you didn't fried them, makes them a little healthier 😉 Thank you for all you do for us! ❤ Still and always wishing you and your family love and happiness! 👪👶🍼
Every year we get a dozen here at a bakery in Montreal that does them the best. 6 with ricotta and 6 with crema. Pastry cream. March 19 San guiseppe. Actually, I never tried them baked, now that I 've watched the entire video...we always have them fried and yes...way heavier fried. That's why I cannot finish 1 zeppole. I should try them baked, don't even know if they make them baked, they might give me the crooked eye! lol
Hi Laura, Thanks for this great video, which I use each year to make your Zeppole for St. Joseph's day. Everyone loved them yesterday. I have a question: what is the size (or the number) and design of the decorating tip you use to pipe the pastry? Thanks!
Lovely! One could use any type of berry on top too, instead of cherries; could you do a Fruit Pizza Recipe? and Pavlova.... and Meriengue desserts too?
As Sicilians ,we don't put whipped cream in the custard because it makes it runny and usually fry these but I bake them too. Also most zeppole recipies on youtube call for baking them for 25 mins then opening the oven slightly and cook for 10 min more. Are yours completely dry after baking? Just wondering .
This is what I love about Italian food. it's simple but looks and tastes like a million bucks. I have found as well that the best Italian recipes are the ones that came from hardship and thrift, much like my beloved British food (which is also amazing, I don't care what anyone says). Thanks for sharing Laura ☺
Laura I just want to say thank you so much. My mom passed a time ago and this is one of the recipe I couldn't find for the life of me and this is exactly how she would make them. Baked
Laura, the number of recipes you know never fails to amaze me😍 everyday I see a new recipe from your channel and each one seems to come to naturally to you!!
I know right??? She amazes me too!!!
Last time I had these was from Ariola Bakery on Liberty Ave in Brooklyn, back in the 70s. Brings back wonderful memories of Sunday dinner at my grandparents house. After dinner, Ariola pastries, coffee and playing cards. The good old days.
what a beautiful dessert..u make it so well...what great memories... and how lucky your little one will be to have a mom like you
God bless...
Loved it when she stopped a moment and said that the baby kicked. :D
Awwww the way you reacted to the baby kicks, soooo cute!!
this looks so good Laura!!! what a great recipe
Omg Laura I've been watching you since day one and I love all of your videos and you're probably one of my fav TH-camrs! Ilysm
There is an Italian market in Philadelphia. I'm sure you've been inside. They sell the amareno cherries in that blue and white jar. They are delicious. I went to Rome and Naples and tried the amareno cherries tasted the same. Congratulations on the baby you guys!
Everything you make always looks so delicious!
I am in love with this recipe! Thanks for sharing!!
HI Laura!!! Those look delicious. I make the same dough for my cream puffs and yes they come out nice and light. It was so cute when you said the baby was kicking, awwww! Love you guys. Have a great weekend!!!
you are so talented, God bless those hands,happy delivery
Shosho Abdelhadi She already had her baby!
OMG! Why am I the last person in the world to discover Laura Vitale!! I married into a very big, VERY Italian family! I love to bake and his family loves when I make pies and other desserts, but I always wanted to learn some traditional Italian treats! I made these tonight as a trial run for Easter. I am SHOCKED how simple it was! I can't wait to debut these babies in a few weeks! Thank you!!! Now I just need to learn Italian.... LOL.
I love her she's so funny 😂
Wish you and your family the best!
Laura thank you for this very special fun and festive recipe! Just wanted to let you know that the recipe does not tell us how much vanilla to put in, in the fourth step it tells us to put the salt in two times, and the video does not tell us how much whipped cream to prepare and fold in. So I winged it but I can tell I didn't put in enough vanilla. Other than those minor details my family loved these and it was a very special way to celebrate St. Joseph! Thank you!
Hey Laura,I'm from Croatia and here we call them Princes krafne,they are so good!
thanks laura share all your recipe's they all so amazing Laura
Love your channel moved here from Italy and I'm having so much fun trying out your recipes 🇮🇹😊🇮🇹
hi Laura.here in Malta the zeppole we fill them with ricotta and honey on top,we make them this week till the 19th.
I love that you prepped some traditional recipes that you have connection to 💕💕 you did so well prepping videos for baby.
this looks amazing Laura! your channel has inspired and given me the strength in making my own channel 2 years ago already, and I'm so grateful for that ❤️❤️❤️
These look so amazing and delicious. Good job momma! You really out did yourself with this recipe 😋😋 also I feel like I'm seeing a lot more traditional Italian recipes which I love.
I love your videos. You make cooking and baking so easy. And I love the fact you are just a few cooks I know that take a bite into your own food when its done. Congratulations on your baby:)
OMG I am the same about cherries, never liked them! Your recipe is spot on!!!!!
I just made these and they came out perfect. Her recipe is spot on. thank You Laura. I will be bring them to dinner at a relative and will know they will be a big hit.
Laura, I’ve never been to Italy, but I make these using your recipe for my family, and they love it!!!
Thanks a lot Laura as all ways you are great .From Malta Europe.
love the blooper at the end and the video too ofcourse....sending lots of love from our family to yours.
fantastic! my grandkids will LOVE this...definitely making this😊
Your cat eye makeup is EVERYTHING yass kween.... the food looks delicious too lol
Looks yummy! How much whipping cream was added? It wasn't included on the written recipe. Thanks!
I Love the baby kicking part and the end of course!
MauiLaure C me too 🤗
Pregnancy looks good on you. You will be a great mom. Good luck
Hi Laura thank you so much for sharing your recipe I'm going to make them on st Giuseppe day, thanks for the baked version it's, I think alot better because it's got a little bit of a crunch when you first bite into it. Thanks gorgeous girl.😀 Ciao Ciao
Oh wow! A baby! Congratulations Laura!! ❤️
These are so good! I've had them both fried and baked,I like them baked
I made this recipe... it came out wonderfully ....thanx Laura....
all your recipe's looks so good Laura
Also I love how you call your towel a mappin/mappina! ❤️
Loved it! We called it soes fla here in Indonesia! Omg, it was such a smart move combining the whipped cream into the custard, I do sometime find it very thick when trying to insert it into the puff pastry. Thanks Laura, you're amazing!
How much whipped cream did you use?
Love this recipe! I will definitely be making this for St-. Joseph's this year! Thank you, Laura!
I love this time of year for the zeppoles! Our corner Italian bakery makes Nutella, dulce de leche, I indulged in a box of them last night 😍
Love this! That vanilla pastry cream looks so good!!
These are exactly the same as French choux a la creme, or Japanese シュウクリーム. My boyfriend loves these!
TheLastSophieAlive Omg I need to try the japanese versions of these lol
Myra Vu The Japanese version is no different from the French version. Japanese love French desserts and just adopted them so they sell them anywhere. There is nothing special about them, except they might make a matcha or red bean flavored custard filling, but it's rare. They usually go with plain cream/vanilla. So no worries- you can get them anywhere!
TheLastSophieAlive Thank you so much for the info!
Thank you Laura for the recipe. It looks delicious.
Sapna Maben yes it does 👌🏼
OMGGG I've died three times and went to heaven and came back!! Wowww🤩
I know this is old but, CONGRATULATIONS on your new edition Laura !
One of my favorites. Thanks for sharing Laura.
Love this recipe
I love how you called “ Where is my mappin”? Mappina in calabrese.
Good job!
Whoever reads this, have a great day!
You are not only talented and lovely but you have the most charming personality on the screen. Just discovered you and love you.
They look delicious, thanks for sharing
Who else loves her 'Hi guys' ? 💜💜
when will youtube make it possible to eat food through the screen?
YESSS!! I want to know this too haha
Maja Hribar she will need to make tonnes if we want to try!! 😂😂😂
Maja Hribar haha just try anything is possible
Maja Hribar you can they invented it last week just lick the screen and you can taste it.
Maja Hribar i
This is going to be a definite try for me loved this one Laura thanks!
I have these in the oven right now! Our dough didn't come out as thick though, but we hope they come out just as good!!!
You seem so comfortable with this recipe, as if you've done it a thousand times. Home cooking at its Italian best.
Hey guys! When Laura comes back, wouldn't it be cool if she did a full video in Italian ( by herself) with an Italian recipe?
CaramelFlan OfSecrets that be awesome
Omg I made these just now and they taste and look amazinggg. Thankyouu!!
These look so great!! Delicious! I know how I'm gonna be getting my weekend bake on!!
That's gonna be one lucky baby to have you for a mother
Salvatore Rapisarda That is for sure 🤤
Those look delicious they look just like my great-grandmother's when she made them!
Hi Laura, I cheat a little going to Dunkin Donuts to but their fancy French Crueller donuts but still using your pastry creme recipe. Thank You again
brava, they look gorgeous
OMG! 😱 I can't wait to make this! And so happy you didn't fried them, makes them a little healthier 😉 Thank you for all you do for us! ❤ Still and always wishing you and your family love and happiness! 👪👶🍼
Laura they look soooooooo good.
Every year we get a dozen here at a bakery in Montreal that does them the best. 6 with ricotta and 6 with crema. Pastry cream. March 19 San guiseppe. Actually, I never tried them baked, now that I 've watched the entire video...we always have them fried and yes...way heavier fried. That's why I cannot finish 1 zeppole. I should try them baked, don't even know if they make them baked, they might give me the crooked eye! lol
Perfect timing to make them. St. Joseph’s- San Giuseppe ‘s Feast Day, 5 days away-19 March.
(Italian Cream Puffs are tastier that French Cream Puffs)😆
Mia Valentina was excited about the recipe as much as I am. Looks so delicious, Laura!❤❤😀
***** aw thank you! Means a lot to me ❤😀
OMG, it seems delicious! I'm gonna try it, for sure!
I love you you're so adorable, I'm probably late but congratulations on your lil bundle of joy!!! I'm going to make these
Oh my goodness! I want!!!😍😍😍
I put the maraschino cherries in a jar of brandy for a few weeks , then use them and drink the brandy.(prunes are good too)
Hi Laura, Thanks for this great video, which I use each year to make your Zeppole for St. Joseph's day. Everyone loved them yesterday. I have a question: what is the size (or the number) and design of the decorating tip you use to pipe the pastry? Thanks!
Your traditional Italian recipes are amazing. Can you do a video for ricotta pie?
thank you laura, love this video, that last part really shows your funny side.
I'm going to try making these I love them thanks
those look so good. will have to try those
my treat for today for my family 🤗I will do it💃
This looks so good! So sweet when you said the baby kicked and you kept your hand on your belly...
Great tutorial! This is better than the food network👍🏻
I would try this dish in the oven they look amazing wow I'm hope with a knee replacement yummy love you guys
Oh my goodness I LOVE these!!
love your recipe, thank you for sharing.
Fantastic laura !!! Love you
You are the best Laura
The written recipe doesn't mention the heavy cream that is added to the cool custard. How much should I add?
Lovely! One could use any type of berry on top too, instead of cherries; could you do a Fruit Pizza Recipe? and Pavlova.... and Meriengue desserts too?
Congratulations 👶🍼👣
Looks delicious
Laura, do you know how to make Greek yogurt?? If so I'd love to see your recipe!!
I LOVE THESE PASTRIES YESSSS!!!❤❤❤
5:50 was the cutest 😍😍😍
As Sicilians ,we don't put whipped cream in the custard because it makes it runny and usually fry these but I bake them too. Also most zeppole recipies on youtube call for baking them for 25 mins then opening the oven slightly and cook for 10 min more. Are yours completely dry after baking? Just wondering .
Laura do you make the Sfingi with ricotta? All the pastry shops in NY have the Sfingi and Zeppole custards and cannoli cream. Must try these.
I love Laura so much! Amazing cook and extremely nice person! :D
This looks delicious.
Is it possible to substitute regular flour with GF blend like The Bobs Red Mill mixture?