Zeppoli are traditionally prepared as a celebration sweet for the feast of St Joseph that is held on the 19th March.
The outer crust is made of dough. It is deep fried and filled with sweetened ricotta and a blend of toasted almonds coarsely chopped, pieces of chipped chocolate and fine slices of candied peel. To finish off Zeppoli are drizzled with Maltese honey and sprinkled with chopped roasted almonds.
Historically, these are a local version of similar pastries found in Naples popularly known as Zeppole.
Our favourites in Valletta are at Mannarinu Confectioners and Dolceria Clyde minutes away from Maison La Vallette and Lucia Nova.