High Quality Content by WIKIPEDIA articles! A zeppola (plural zeppole, in southern dialects zeppoli) or St. Joseph's Day cake, also called sfinge and in Rome Bigne di S. Giuseppe is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine and are also served in Sicily and on the island of Malta. Commonly light, deep-fried dough balls about 2 inches (5.1 cm) in diameter, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy, to bread or pasta-like.

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