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Despite a somewhat hazy history, there is absolutely no question that the Zeppole (ZAY-poe-lay) Italian pastry is beyond ...

Meanwhile, in a stand mixer fitted with the paddle attachment ... On a lightly floured surface, unfold 1 sheet of the thawed puff pastry, keeping the other one in the refrigerator.

Line the pastry case with baking parchment or foil ... put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off ...

Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together.