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Apple Zeppole with Jelly Dipping Sauce


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Apple Zeppole with Jelly Dipping Sauce


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Apple Zeppole with Jelly Dipping Sauce

Try these apple zeppole as a change over for doughnuts. Bite sized and sticky sweet you will love this variation.


  • Prep Time : 8 min
  • Cook Time : 20 min
  • Ready Time : 28 min




  • 1/2 cup unsalted butter
  • 1/2 cup Water
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 granny smith apple (about 1 cup), peeled and diced
  • Vegetable oil for frying
  • 1/2 cup confectioner’s sugar
  • 1/2 cup seedless raspberry jam
  • 1 tablespoon orange juice


  1. In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
  2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
  3. In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
  4. In a small bowl, whisk together jam and orange juice and serve with zeppole.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Apple Zeppole with Jelly Dipping Sauce

  1. avatar says: Lisa

    Wow, this is really a recipe that I have been looking for. I have tried to cook this for my family earlier, but it hasn’t been all that successful. With the help from you it was a success! Big thanks!

  2. avatar says: galiah

    If this recipe calls for butter, wouldn’t that make it dairy, not pareve, as listed above?

  3. Yay Lisa I am SO happy. Galiah great catch we will change this one!

  4. avatar says: michele

    I would like to serve this after a shabbat lunch. Any way to make them in advance and not be soggy?

    • Hey Michele, I am so sorry but you really can’t make these in advance. Case in point I just made them morning of for an event I was doing and I learned the very sad and hard way that 6 hours later they are not nearly as good.

  5. avatar says: frippie

    any way to do this w/o a mixer or thermometer?

    • you can mix by hand and you can test oil by placing a chopstick into the pot – when oil bubbles around it vigorously you are ready to fry.

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