These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture.

They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it.

[4] The terms zeppola and sfinge are also used to refer to baked cream puffs made from choux pastry.

[4] Some zeppole are filled with ricotta cheese mixed with small pieces of chocolate, candied fruits, and honey.

In the province of Frosinone, southern Lazio, the term sfinge refers to a mixture of ricotta, sugar, and eggs with the flour, which can then be flavored with vanilla, almond, etc.