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Fried Zeppole Fingers

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Fried Zeppole Fingers
40 min
10 min
50 min



This fruity ricotta and wheat pie is dense and moist and very good. A real Italian treat for Easter. Yields one 10" pie.


  • 1 10" Pie Shell
  • 6 oz Cooked Grain
  • 5 oz Sugar
  • 12 Ricotta Impastata
  • 2 large Eggs
  • 1-drop Orange Extract
  • 1-teaspoon Vanilla
  • 1-drop Orange Blossom Water

Crust for Lattice Recipe

  • 1/2 cup Water
  • Pinch of Salt
  • 2 oz Butter
  • Pinch of Sugar
  • 5 oz Flour


Begin by boiling your grain for approximately 40 minutes, then rinse and cool the grain. Then in a large bowl add your ricotta impastata, orange extract, vanilla, orange blossom water, and cooked grain. In a separate bowl whisk your eggs and sugar until sugar dissolves, then combine the two into one bowl, mix well and then pour into your pie shell. Then begin to make your lattice. To make your lattice, in a small mixer at slow speed add water, salt, butter, sugar, and flour, and mix slowly for 1 minute. Then begin to form a lattice on your grain pie. Preheat oven to 375 degrees and bake your pie for approx 45 min.