Folklorama: Khrustyky and Walnut Torte

Khrustyky

Back in 1980, in addition to two Irish pavilions, there were two Ukrainian pavilions.

One was the Kiev Pavilion, while the other was the Lviv Pavilion.

Bitaemo!

There may have been a logical reason for this.

Maybe two different boatloads of people migrated from each of these places.

Maybe there was some historical reason why they didn’t put on a show together.

Maybe one was a little bit country, while the other was a little bit city.  

The Lviv Pavilion was set up at 591 Pritchard Avenue, the building belonging to the sponsor, the Association of United Ukrainian Canadians.

Right off the bat they talk about the food: pyrohy, holubtski, nalysynki, kyshka and studinets, which were served with local beers and liquors.

They posted a recipe for Khrustyky.

For entertainment they had AUUC choirs, while the orchestra and soloists were joined by the Kamenyan Dancers from Edmonton.

They imported performers from Lviv and featured paintings and displays based on work from the Ukrainian poet, writer, scholar, and humanitarian, Ivan Franco, who created almost all of his works in the city of Lviv.

There was a museum to display the cultural heritage of the Ukrainian people.

It was a seriously thorough, educational pavilion.

The Kiev Pavilion took place at Garden City Collegiate.

From what I remember of Folkloramas during those years, it was one of the must-see places, year after year, and the lines of people waiting to get into the place were long.

There were dance ensembles and choirs such as the Orlan Ukrainian Folk Ensemble, the Selkirk Dancers, the O. Koshetz Choir, the Todaschuk Sisters and a special guest from Montreal, Andy Czerney, who was billed as a contemporary Ukrainian vocalist.

The classrooms had been turned into display areas filled with Ukrainian cross-stitch embroidery, loaves of braided bread, artifacts and a pysanky (egg painting) workshop.

While there you could feast on holubci, varenyky, borscht, tortes, uke-a-bobs, and other delicacies, washed down with domestic beer and liquors.

They chose to share their Walnut Torte recipe.

The Kiev was more relaxed than the Lviv was, with something for everybody.

Uke-a-bobs were a hit with the kiddies.

Even my father enjoyed their food and show! 

In this year’s Folklorama the Ukraine is represented by the Ukraine-Kyiv Pavilion, whose show includes the Todaschuk Sisters.
There will also be the Spirit of Ukraine Pavilion, as well as the Russian Pavilion.

Hints:

The Walnut Torte is a light torte and you can use any filling, within reason.

Jams, canned pie filling or cooked prunes are good.

If you want to be fancy you can spread a hazelnut cream filling and then spread it over the top and sides, like a layer cake.

                        Khrustyky 

Place in a large mixer bowl

3 egg yolks

3 large eggs

Beat until light and fluffy.

Add, beating after each addition

2 Tablespoons sugar

1 Tablespoon heavy cream

1/2 teaspoon salt

1 Tablespoon brandy or whiskey

1 1/2 Cups flour

Beat until you have a soft dough.

Cover bowl and let stand 30 minutes.

Divide dough into four portions.

Take one portion and roll very thin.

Cut into 3/4 inch strips, then diamond shape in 2 inch lengths.

Make a slit in the centre of each diamond, pull one end through the slit.

Fry for a few seconds in hot oil until a light golden colour.

Drain on paper towels to cool, then dust lightly with confectioners’ sugar.

                        Walnut Torte 

Place in a large mixer bowl

10 egg whites 

Let stand at room temperature for 1 hour.

Line 2 deep layer cake pans with wax paper and butter them well.

Add to the egg whites

1/2 teaspoon cream of tartar

2 or 3 drops of mapeline

Beat until it is stiff and stands in peaks.

Preheat oven to 350º F

Place in a medium mixer bowl

8 egg yolks

Beat well.

Add gradually

1 cup powdered sugar (berry)

Beat until light and fluffy.

Stir in 

1 Cup finely ground walnuts

4 Tablespoons fine bread crumbs

2 Tablespoons flour

Fold the beaten egg whites into this mixture.

Spoon the batter into the prepared pans.

Bake 40 minutes, or until done when tested.

Allow the cakes to cool in the pans 5 minutes, then remove them to a cake rack.

Spread any favourite filling between the layers and over the top.

Enjoy BeaverTails during Canada’s 150th Birthday / Watch the Delta Aquarids Meteor Shower

I first tried BeaverTails when we went to Ottawa for our fortieth anniversary back in 2012. 

They are a Canadian treat, a flattened piece of dough that’s fried then sprinkled with cinnamon sugar. 

That’s the classic version.

But they’ve gone very creative withe the toppings and you can enjoy yours topped with anything from chocolate or caramel sauce to fresh fruit.

We also enjoyed BeaverTails when we vacationed in Quebec City last Fall and here in Winnipeg during Festival du Voyageur last February.

BeaverTails are truly a Canadian favourite!

Angel Wing Cookies - Polish Chrusciki - is another doughnut recipe. 

They are delicate, perfect with a cup of tea, and were a great favourite at gatherings at St. Fidelis Church. When Ma saw us going for seconds - and thirds - she asked a neighbour for the recipe.

A Maltese doughnut recipe - Imqaret (Deep-fried Date Slices) - has a bit of heft to it, more like a jelly doughnut. Imqaret is fried with the filling, made from dates, already in it. There isn't any yeast in the dough.

Speaking of Jelly doughnuts, they were pretty popular when I was a kid in College Point. My German friends had plenty of jelly- or custard-filled doughnuts. They called the doughnuts bismarks, or Berliners, or long johns.

In Manitoba jelly doughnuts are called jam busters, while in Nova Scotia they are called Burlington buns.

Ah, doughnuts! who doesn’t love them!

Hints:

If you’re using a mixer you’ll need the dough hooks. 

If you don’t have the hooks, use a wooden spoon.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and float to the surface in 1 minute.

You don’t want the oil too hot. If you see it smoking, take the pot off the heat to cool the oil before frying.

If you don’t want to deep fry, you can cook as you would pancakes, in a lightly greased pan. They will be a bit different, with a bumpy surface and unevenly brown colour, but you can add toppings to hide that.

If you want a bit of variety, you can also top with lemon and sugar, Nutella, maple syrup, melted chocolate, caramel sauce, toasted nuts, or jams or anything else that strikes your fancy.

                        BeaverTails

Makes 8 doughnuts

In a large mixer bowl place

1/4 cup warm water

1/2 Cup warm milk

1 teaspoon sugar

2 1/2 teaspoons active dry yeast

Let stand about 10 minutes, until the mixture is foamy.

While the mixture is standing, melt

2 Tablespoons butter

Add

the melted butter

2 Tablespoons sugar

1/2 teaspoon salt

1/2 teaspoons vanilla

1 large egg

Beat at medium speed until just mixed.

Add

1 Cup flour

Mix the flour in - you’ll need the dough hook at this point.

Mix until the dough comes together and no longer sticks to the sides of the bowl.

Knead for about 6 minutes in the mixer

Turn out and knead the dough by hand for 10 minutes.

Use extra flour if the dough is sticky. You want it to be smooth, but not dry.

Lightly oil a bowl, then place the dough in it and cover with a damp towel.

Let the dough rest in a warm place for 1 hour, until doubled in size. 

Punch down the dough and it place on a lightly floured flat surface.

Cut the dough into eight equal sized pieces.

Using a rolling pin, roll out each piece of dough into an oval shape, about 1/4 inch thick.

Place the oval on a lightly floured baking sheet.

Repeat with remaining dough pieces.

Cover with a tea towel, until all the pieces have been rolled.

Keep the rolled out dough covered and leave to rise for 30 minutes or until doubled in size.

While the ovals are rising, make the Cinnamon Sugar Topping

Place in a medium bowl

1 Cup sugar

1 Tablespoon cinnamon

Mix well.

In a deep saucepan or deep fryer pour

2 inches vegetable oil

Heat to 350º F on a deep-fry thermometer or test with dough (see above).

Carefully slide 1 to 3 doughnuts into the hot oil.

You don’t want to crowd them and you want to be able to remove them as soon as they are done.

Fry on each side for 1 to 2 minutes, until each side is a light golden brown.

Remove the doughnut with a slotted spoon or a pair of tongs and drain on paper towels.

Dunk them in the cinnamon sugar topping and toss to coat (or see above)

Just before serving, sprinkle them with lemon juice (optional)

Best when fresh and warm.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

July 5 - Tonight, look to the south in the evening to spot star Antares and Saturn. You’ll be able to see them even though the Moon is nearly full. Antares is a star, so it will twinkle with a reddish hue, while Saturn, a planet, will glow with a steady golden light.

July 6 - The waxing gibbous Moon is at apogee, its farthest point from Earth in its orbit. An easy way to remember: Apogee has an “A” = Away.

July 7 - Look to the south right after sunset to see the waxing gibbous Moon, the planet Saturn and the Antares. They will be remain visible until well past midnight.

July 9 - Full Buck Moon at 12:07 a.m. The visible Moon is fully illuminated by direct sunlight. Learn how this Moon got its names.

July 12 to mid-August - Delta Aquarids meteor shower. On July 28-29 it peaks. Best viewing is looking to the south, after midnight until 3 a.m. This is a good year to view them at their peak as there won’t be any glare of the Moon! There’s a possibility of 10-15 meteors per hour. These showers cross paths with August’s Perseids.  

Anna Sultana’s Żeppoli ta' san Ġużepp II / St. Joseph's Zeppole

St. Joseph’s feast day is this weekend.

Back in March, 2010 I wrote about Carmela Soprano's Sfingi, and Ma's Zfineg ta San Ġużepp.

Funny to think Carmela and Ma have something in common.

But, yes, if you’re from that part of Europe, you just have to celebrate St. Joseph by enjoying a pastry.

Since then I’ve posted a few other recipes that would be suitable for St. Joseph’s big day:

Anna Sultana's Zeppoli ta' san Guzepp 

           - Fried choux pastry with sweet ricotta filling and honey coating

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Carmela Soprano's Cream Puffs / Baked Sfingi and Ricotta Cream Filling

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp 

Okay… those are the recipes that most Moms would make.

But then, of course, there’s a more elaborate Zeppoli.

It’s kind of like Sfogliatelle, better known as Shfooyadell’. 

Great to eat, hell to make.

This is not something for a beginner - or a sane person - to make on a regular basis.

But, if you want to show off, or put an in-law in her place, this recipe could do it.

And all the while that your in-law is fuming, you could smile sweetly and say you went to all that trouble for good old St. Joseph.

Yeah, right, like the Blessed Virgin would’ve done the same.

Hints:

If you don’t want to peel the fruit use

2 teaspoons lemon extract

1/2 teaspoon orange extract

This also saves the mess of fishing the peels out of the pudding.

The peeled fruit could be added to a pitcher of sangria.

The egg whites could be used for the cookies, Dead Man's Bones, or Baked Alaska, or a healthy egg white omelet.

Waste not, want not.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Try to not fill the Żeppoli until you are ready to serve them.

They really don’t age well.

Well, the same could be said about that in-law.

                        Żeppoli ta' san Ġużepp

Filling

Peel

2 lemons
1/2 orange

Set aside.

Beat together

2 Cups Milk

6 egg yolks

Place in a small pot

1/2 Cup and 2 Tablespoons sugar
1/4 Cup and 2 Tablespoons flour

Stir them until they are well blended.

Gradually stir in 

2 Cups Milk

Gradually stir in the milk / egg yolk mixture.

Add the lemon and orange peels.

Place the pot on the stove over low heat.

While stirring constantly, cook until the milk thickens.

Remove the pot from the heat and discard the peels.

Set the pot aside and let the pudding cool to room temperature.

Stir occasionally to prevent a thick skin from forming.

Pastry

Combine

2 Cups flour

1/2 Cup sugar

In a large pot place

1 3/4 Cups water

4 ounces butter

Place the pot on the stove over high heat.

Heat to boiling.

When the butter has melted, reduce the heat.

While the pot is still on the stove, gradually stir in the flour / sugar mixture.

Stir until the mixture forms a ball.

Continue stirring the dough on the stove for 10 minutes.

Remove the pot from the heat.

Let the ball of dough cool completely.

While the dough is cooling, cut a dozen 4 x 4 inch squares foil.

Beat into the dough, one at a time

6 eggs

Beat until smooth.

The dough will become softer, almost like a batter.

Place the dough in a pastry bag.

On each square of foil, starting from the centre, squeeze the dough from the pastry bag to form a bird's nest with a hollow space in the middle. 

The bird’s nest is called a Żeppola.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough (see hints).

While the Żeppola is still on the foil, put 2 or 3 into the hot frying oil. 

Don't crowd or they won't fry properly.

The paper will separate from the Żeppola and you will be able to remove it.

Turn them several times until they turn golden-brown on both sides, about 3 minutes.

Remove the Żeppoli with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Cool the Żeppoli thoroughly.

Arrange the Żeppoli on a platter.

Put the filling in a clean pastry bag.

Fill the centre of each Żeppola with some custard.

Garnish the custard centre of each Żeppola with

a maraschino cherry

Dust with 

Confectioners’ sugar

Serve, sit back and expect compliments.

Anna Sultana's Angel Wing Cookies (Polish Chrusciki)

Some of Ma's recipes were similar to those my Sicilian Aunts cooked.

And some were similar to what our German neighbours cooked.

Hard to believe?

Ma said Mrs. Kekelia's German rouladen reminded her of Maltese bragoli.

So sometimes she’d switch, just to keep things interesting.

We also had Polish neighbours in College Point.

One of their cookie recipes reminded Ma of Maltese Imqaret - Deep-fried Date Slices.

Imqaret has a bit of heft to it.

The Angel Wings were more delicate, perfect with a cup of tea, and a great favourite at gatherings at St. Fidelis Church.

When Ma saw us going for seconds - and thirds - she asked a neighbour for the recipe.

Hey, what’s not to like about fried dough covered in sugar?

Hint:

If you’re in a rush you can fry the squares as is, without slitting and pulling through.

Some of the Moms did that.

The other Moms said the Moms who made plain square cookies were lazy.

But that was in the 50s when Moms did that.

The plain square cookies curl up a bit at the corners and are good, too.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

The cookies can be stored in a closed tin.

If some of the sugar has be absorbed before serving, add more Confectioners’ sugar.

                        Angel Wing Cookies

Makes about 1 dozen cookies, more or less

In a large mixer bowl place

4 large egg yolks

1 Tablespoon sour cream

1 Tablespoon sugar

1/8 teaspoon salt

1 teaspoon brandy or rum 

Beat at medium speed until just mixed.

Add

1 Cup flour

Mix flour in, then turn out and knead the dough.

Let the dough rest for 30 minutes. 

Cut the dough into three sections.

Roll out one piece as thin as you can.

Then cut the dough into strips, about two inches wide.

Cut the strip into two inch squares.

Cut a slit in the middle of each square and pull one end through.

Repeat with the remaining dough.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

Place a few cookies into the hot oil.

Don't crowd or they won't fry properly.

Fry about 3 minutes.

They should be crisp and light golden brown.

Remove the cookies with a slotted spoon.

Drain on paper towels.

Sprinkle with plenty of

Confectioners’ sugar

Serve with hot tea or coffee.

Anna Sultana’s Churros with a chocolate sauce and caramel (Doughnuts for Cinco de Mayo)

I recently posted two recipes for Cinco de Mayo, a Mexican holiday, which is on May 5.

Alfajores are Spanish sandwich cookies, similar to Maltese Figolli.

Yes, they do take a bit of work.

Ma’s Coconut Almond Snacks recipe is easier.

I got an e mail about another Cinco de Mayo dessert: churros. 

They are long, thin doughnuts served with a caramel custard, called Cajeta and a chocolate sauce called ganache.

We’re not talking an easy dessert.

But it is delicious and impressive.

And they could be just the thing to top off a party meal.

If you want to make an easier type of doughnut, you could also make St. Joseph's Day Zeppole, also known as Sfingi.

Sfingi has a lot of Mediterranean mojo attached to it.

As Carmela explained: 

If it is not St. Joseph's Day, you can just shake these, without the filling, 

in a bag with cinnamon sugar and serve them like donuts.

You've been warned.

Hints:

When you add the baking soda it will become bubbly.  That’s okay.

The longer you cook the Cajeta mixture, the thicker it will become, and the more intense the caramel flavour will be. Once it cools it will become even thicker.

If it’s too thick for your liking, stir in a bit of hot water. 

If it’s too thin, return it to the heat until it thickens.

As in the Alfajores you could use sweetened condensed milk.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Don't crowd or they will stick together and won't fry properly.

Be careful that it doesn’t splash.

                        Churros

For the Caramel (Cajeta)

In a heavy-bottomed pot combine

4 Cups milk 

1 Cup sugar

1 Tablespoon vanilla extract

Place over medium heat.

In a small cup combine

1/4 teaspoon baking soda 

2 teaspoons water

Cook the milk / sugar mixture, stirring frequently until the sugar is dissolved.

Remove from the heat, and stir in the dissolved baking soda.

When the bubbling stops, return the pot to a low heat and simmer.

Cook the mixture, stirring occasionally, until it thickens and darkens, 1 – 2 hours. 

Once it has reached the desired thickness, remove it from the heat.

Allow it to cool completely. 

When the cajeta is completely cooled, transfer sauce to a resealable jar. 

Refrigerate if not using immediately, then warm up when you’re ready to serve it.

For the Chocolate Sauce (Ganache)

Place in a heat-proof bowl 

1/2 Cup semi-sweet chocolate chips

Set aside.

Place in a medium pot

1/2 Cup whipping cream

Over medium-high heat, bring the cream to a boil. 

When it reaches a boil, remove it from the heat and pour over the chocolate chips. 

Stir until all of the chocolate chips have melted and the ganache is smooth.

Serve warm with churros for dipping.

Or keep stored in an airtight jar in the fridge for up to 4 days.

For the Churros

On a baking sheet combine

1 Tablespoon ground cinnamon

1/2 Cup sugar

Set aside.

In a medium saucepan combine

1/2 Cup unsalted butter

2 Tablespoons sugar

1 Cup water

1/4 teaspoon salt

Stir together over medium heat until the mixture reaches a boil.

Reduce the heat to low.

Add all at once

1 Cup flour

Stir well until the flour is completely mixed in.

Cook, stirring constantly for 3 minutes, until the dough

begins to leave a thin film on the bottom of the pan.

(Don’t rush this - you want the dough to dry so the doughnuts will crisp.)

Remove from the heat.

With an electric mixer or wooden spoon, beat in

ONE AT A TIME

3 large eggs, at room temperature

Continue to beat until smooth and shiny, about 2 minutes.

Transfer the dough to a piping bag fitted with a large open star tip. 

Set aside.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 350ºF on a deep-fry thermometer or test with dough.

When the oil is heated, pipe 4 to 8-inch segments of dough into the hot oil, using scissors to cut the dough after piping. 

Use tongs to keep them from touching each other. 

Fry the dough for 5 – 7 minutes until golden brown.

Remove the churros with a slotted spoon.

Drain on paper towels.

Toss in the cinnamon sugar mixture to coat.

Repeat with the remaining dough.

Serve the churros warm with cajeta and chocolate ganache for dipping.

Churros are best served the day they are made.

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Salads are great.

They leave plenty of room for desserts.

To my way of thinking, it all balances out in the end.

I’ve noticed that people have searched for traditional recipes at a variety of times.

I’ve seen people look for fruitcake recipes in the spring.

Maybe they just like to plan ahead.

If you’re in the mood for a doughnut - or just want to get ready for the feast 

of St. Joseph on March 19 - here’s the recipe for Carmela’s Sfingi from Entertaining with The Sopranos.  It is also called St. Joseph's Day Zeppole.

Sfingi has a lot of Mediterranean mojo attached to it.

As Carmela explained: 

If it is not St. Joseph's Day, you can just shake these, without the filling, 

in a bag with cinnamon sugar and serve them like donuts.

If there's someone in the crowd who is lactose intolerant, Bobby's recipe for Zeppole in his chapter If I Couldn't Eat, I'd F**king Die in Artie Bucco's The Sopranos Family Cookbook is also good.

Or you can just serve them as unfilled donuts.

Hint:

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

                        Sfingi 

Makes 12

For the Filling

In a medium bowl whisk together until smooth

15 ounces ricotta

3/4 Cup confectioners’ sugar

1 teaspoon vanilla

Stir in

1/4 Cup mini chocolate chips

1 Tablespoon finely chopped candied citron or orange peel

Cover and refrigerate overnight.

For the Sfingi

In a medium saucepan place

1 Cup water

1/2 stick (4 Tablespoons) unsalted butter

1 teaspoon salt

Bring to a boil over medium heat.

Cook until the butter melts.

Remove from heat.

Add all at once

1 Cup flour

Stir well until the flour is completely mixed in.

Return the saucepan to the medium heat.

Cook, stirring constantly for 3 minutes, until the dough

begins to leave a thin film on the bottom of the pan.

(Don’t rush this - you want the dough to dry so the puffs will be crisp.)

Scrape the dough into a large bowl.

With an electric mixer or wooden spoon, beat in

ONE AT A TIME

4 large eggs, at room temperature

Continue to beat until smooth and shiny, about 2 minutes.

In a deep saucepan or deep fryer pour

about 3 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

With a tablespoon, scoop a rounded spoonful of batter.

With another spoon, carefully scrape the dough into the hot oil.

Be careful that it doesn’t splash.

Continue to add spoonfuls of dough.

The dough will puff up, so don’t add too much.

Don't crowd or they will stick together and won't fry properly.

Cook, stirring a couple of times, about 4 minutes,

until the balls break open.

Continue to cook another 2 minutes, until crisp and golden brown.

Remove the sfingi with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Let cool slightly.

With a small knife, split the sfingi partway open.

Spoon the Ricotta Cream Filling into the puffs, allowing a bit to show in the split.

Press into the cream of each

a halved candied cherry (12 halves)

Place on a platter.

Sprinkle the sfingi with 

2 Tablespoons chopped unsalted pistachios

Dust with 

Confectioners’ sugar

If filled, they are best served right after they are made.

Anna Sultana's Zeppoli ta' san Guzepp - Fried choux pastry with sweet ricotta filling and honey coating

Back in March, 2010 I wrote about Carmela Soprano's Sfingi, and 

Ma's Zfineg ta San Ġużepp.

I wrote about them, but I didn't give the recipes. 

Yes, I know, beginner's mistake.

I had said that Sfingi and Zfineg are pretty much the same.

Both are prepared for the feast of St. Joseph.

Well, here's the recipe for Ma's Żeppoli ta' san Ġużepp.

The recipe makes about 24 to 30 Żeppoli.

Yes, they are small.

If you've never had a Żeppoli, it's a tiny ball of puff pastry which is fried like a doughnut ball, split open and stuffed with a ricotta and candied fruit and nut filling.  

The filling is strictly for St. Joseph's Day.

Well, that's what tradition says.

But sometimes  Żeppoli is the perfect ending for a meal.

Or for the budget.

So suit yourself.

St. Joseph knew what it was like to feed a family on a budget.

Hint:

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Want to avoid the whole frying scene?

Try the recipe for Cream Puffs. 

                        Żeppoli ta' san Ġużepp

Filling

Place in a bowl

350 grams ricotta

Mash it to remove any lumps.

Add

50 grams milk or dark chocolate, chopped

100 grams candied cherries, chopped

100 grams roasted almonds or hazelnuts, chopped

Stir in 

50 grams confectioner's sugar

1/2 teaspoon vanilla extract

Mix well.

Pastry

In a medium saucepan place

125 ml water

50 grams margarine or butter

Simmer until the margarine melts.

Bring to a boil.

Remove from heat and stir in

100 grams flour

Stir until the mixture forms a ball.

Remove from heat and allow to cool a few minutes.

Beat in, one at a time

3 eggs

Beat until throughly mixed and smooth.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

Drop mixture by spoonfuls into oil.

Don't crowd or they won't fry properly.

Fry until golden brown, about 3 minutes.

Remove the Żeppoli with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Cool.

Slice before serving and fill with the ricotta mixture.

Arrange them on a platter.

Pour over the Żeppoli

liquid honey

Sprinkle over the Żeppoli

100 grams roasted almonds or hazelnuts, chopped

Żeppoli is just another word for Zfineg.

Yes, really.