Gluten-free Zeppole di San Giuseppe: the gluten-free recipe for St Joseph’s rice pastries

Total time: 35 Min
Difficulty: Low
Serves: 6 people
By Cookist

These Gluten-free Zeppole di San Giuseppe are just as tasty as the classic zeppole, the typical dessert of Father's Day, but this gluten-free recipe is suitable for everyone, even those with celiac disease and intolerance. In the original version of Neapolitan tradition, these delicious choux pastry puffs are fried in boiling oil and then stuffed with custard and topped with sour cherries in syrup.

In our recipe 00 type flour is replaced with rice flour and the pastries are baked in the oven, for a lighter and softer result. Stuffing and decoration with sour cherry and gluten-free powdered sugar are the final touch. So let’s find out how to make the perfect Saint Joseph's rice pastries by following our step-by-step recipe and tips. Serve them at the end of the meal at a festive lunch with the whole family, we are sure that no one will regret the original version with gluten.

For the choux pastry
Rice flour
85 g (3/4 cup)
gluten free cornstarch
35 g
40 g (1/5 cup)
egg yolk
150 g (3/5 cup)
Fine salt
a pinch
For the custard
250 g (1 cup)
Granulated sugar
65 g (1/3 cup)
Egg yolks
30 g
vanilla pod
For the decoration
sour cherries in syrup
gluten free powdered sugar

How to make Gluten-free Zeppole di San Giuseppe

Prepare the custard. Collect the egg yolks in a bowl, add the granulated sugar 1 and mix well with a whisk.

Add the cornstarch 2 and mix until a homogeneous mixture will be obtained.

Heat the milk with the seeds of the vanilla pod, without bringing it to the boil; pour a ladle of milk over the egg yolks 3 and dilute well.

Pour the yolk-based mixture into the milk 4, put on the heat and cook, stirring constantly, until thickened.

Pour the cream into a container 5, cover it with a sheet of cling film and let it cool in the refrigerator for an hour.

Prepare the choux pastry; collect the cubed butter in a pan 6, pour the water and add a pinch of fine salt; put on the fire and melt the butter well.

Remove the pot from the heat, pour in the rice flour 7 and mix vigorously with a whisk.

Also add the cornstarch 8 and mix again until the mixture will be smooth and homogeneous. Put the pot back on the heat and let the dough dry for about 1 minute.

Transfer the dough to a planetary mixer and work it with the leaf until it will be well cooled; at this point incorporate the eggs, inserting them one at a time 9, and finally add the egg yolk.

Transfer the choux pastry into a pastry bag with a striped nozzle and make small circles of 8 centimeters in diameter in a baking tray, lined with a sheet of parchment paper 10. Bake at 200 degrees C and cook for about 20 minutes.

After the cooking time will be elapsed, take the sweet fritters out of the oven and let them cool. Transfer the custard into a pastry bag and stuff the now cold sweet fritters. Using a pair of pliers, place a sour cherry in the center of each one 11.

Sprinkle the sweet fritters of Saint Joseph with plenty of powdered sugar, serve and enjoy! 12.

How to store St Joseph's Rice Pastries

The Saint Joseph's rice doughnuts can be stored for about 2 days in the refrigerator, closed in a special airtight container.

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