Name: Zeppole di San Giuseppe
Prep time: 30 min
Cook time: 20 min
Total time: 230 min
Ingredients: ¾ cup water; 1½ teaspoons granulated sugar; 7 tablespoons butter; 1 pinch salt; 1 cup all purpose flour; 4 large eggs room temperature; 3 cups pastry cream; 12 black cherries or fresh fruit

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Zeppole di San Giuseppe are made with a choux pastry. Filled with a creamy delicate Italian pastry cream and topped with black cherries. Dusted with powdered sugar before serving. They are typically made for father’s day in Italy. They can be either fried or baked.

Zeppole on a glass cake stand and one on a white plate.

If you ask the Italian what his favorite Italian pastries are, these are definitely at the top of list. Either baked or fried it really doesn’t matter. As long as they are filled with a crema pasticcera (pastry cream)! This time I decided to bake them rather than fry, to make a lighter pastry.

Recipe Ingredients

Water
Sugar – granulated sugar
Butter – softened
Salt
Flour – all purpose flour
Eggs – room temperature large eggs
Black cherries – in syrup if available

For the filling I like to use either my Classic Italian vanilla pastry cream or my Lemon pastry cream.

They are usually topped with dark cherries in syrup known as amarena cherries or amarene sciroppate in Italian. Athough you could also use maraschino cherries or even fresh berries if you prefer.

What are room temperature eggs?

Eggs should not be left at normal room temperature (68F- 70F/ 20C – 21C) for more than two hours or if your house is warmer no more than one hour. This is according to the FDA.

A quicker way to achieve room temperature eggs is to place the eggs in the shell in a bowl of warm or very warm water (not boiling or very hot) for 5 minutes, make sure the water is covering them, and then you will have room temperature eggs.

How to make Zeppole

In a medium pot or saucepan on medium heat, add the water, butter, sugar and salt using a whisk or wooden spoon to combine as the butter melts. When it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.

Heating the butter, water and sugar in a pot.

Place the pot on low heat and stir the mixture rapidly with a wooden spoon for approximately 2 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.

Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs.

The pastry dough in the mixer after cooling.

Add one egg at a time and beat well before adding the next egg, one at a time. Scrape the bowl down after adding each egg.

The dough batter should be glossy and creamy and fall in a stream from your paddle.

Using a pastry bag with a medium star tip, pipe the pastry into medium circles on a parchment paper lined baking sheet.

Forming the zeppole on the baking sheet.

Bake for 20-30 minutes. Turn off the oven. Leave cream puffs in the oven to dry, I leave them in overnight to make sure they dry completely.

Be sure to make your choice of Italian pastry cream early in the day, or if you are going to let your zeppole dry overnight in the oven then the pastry cream can chill overnight in the fridge. Be sure to beat the cream again to bring it back to its creaminess.

The cream out of the fridge and whipped until creamy.

The next day, slice the zeppole in half horizontally and using the same star tip fill the bottom layer with the cream, place the top of the pastry on top of the cream and fill the center with more cream. Top with a cherry or even fresh fruit. Dust with powdered sugar before serving.

What is the origin of Zeppole di San Giuseppe?

The origin is from Naples, the first draft of the recipe dates back to 1837, although it seems that, in 1400, they were included among the “entitlement” of the Viceroy of Naples, Juan II de Ribagorza.

Why are they called Zeppole di San Giuseppe?

It is said that in order to support Mary and Jesus, St. Joseph, had to combine the profession of carpenter with that of fryer and travelling seller of pancakes.

Apparently in Naples, due to a sort of devotion to the Saint, the tradition of street zeppolars developed. It continued until a few years ago where you could buy freshly made zeppole in the streets of Naples.

When to serve Zeppole

Zeppole are usually served a few days before and the day of Saint Joseph’s Day, which is father’s day in Italy, and usually as dessert, whether that be lunch and or dinner.

How to store them

The zeppole can be made 2 days in advance, once they are filled they need to be stored in an air tight container in the refrigerator, they will keep for 2-3 days in the fridge.

How to freeze zeppole

They can also be frozen unfilled in a freezer bag or container. They will keep in the freezer for up to one month.

So whether you like to try something new or you like sharing Italian traditions I hope you give this recipe a try and let me know what you think! Enjoy!