This fruity ricotta and wheat pie is dense and moist and very good. A real Italian treat for Easter. Yields one 10" pie.
- 2- ¾ cups all purpose flour
- 1/8 tsp. Salt
- ½ tsp baking soda
- 2 cups water
- lb. ¼ butter or lard
- 6 large eggs
Preheat oven to 4:25°. Grease your cookie sheet or line with parchment paper.
Sift the flour, salt, and baking soda together and set aside.
In a heavy sauce pan heat the water, add the butter or lard and when melted remove pan from the stove and add the flour mixture all at once. Beat with wooden spoon, then return the pan to a medium high heat. Continue beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add eggs one at a time. Beat with a wooden spoon or hand mixer to blend each in well before adding the next egg.
Fill a pastry bag with a ½ in. plain nozzle and fill with your zeppole mixture. Squeeze out 1½ inch. Puffs, about ½ inch apart on a cookie sheet.
Bake in a preheated oven at 4:24° for 20 minutes or until golden brown. When done, carefully slit the sides to let steam escape and to prevent the puffs from becoming soggy.