• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Donuts & Pastries » Zeppole di San Giuseppe

Zeppole di San Giuseppe

By: Rosemary Published: February 28, 2023 Updated on: February 28, 2023

Share

Share
Pin
Email
Jump to Recipe

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.

Table of Contents

  • Recipe Ingredients
  • What are room temperature eggs?
  • How to make Zeppole
      • Never Miss a Recipe!
  • What is the origin of Zeppole di San Giuseppe?
  • Why are they called Zeppole di San Giuseppe?
  • When to serve Zeppole
  • How to store them
  • How to freeze zeppole
  • Zeppole di San Giuseppe
    • Equipment
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE FILLING
      • Double the recipe for either the Classic Italian Pastry Cream or the Lemon Pastry Cream.
      • EXTRAS
    • Instructions 
    • Notes
    • Nutrition

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.

Ingredients for the recipe.

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.

Four pastries on a a glass cake stand.

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.

Cooking the wet and dry until ready.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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.

    Add the eggs to the pastry dough.

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

    the pastry in the bowl is mixed.

    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.

    The zeppole baked on the sheet.

    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.

    Filling the pastries with cream.

    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.

    Four pastries on a a glass cake stand.

    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.

    A pastry on a white plate.

    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!

    Four pastries on a a glass cake stand.

    Zeppole di San Giuseppe

    Rosemary Molloy
    Zeppole di San Giuseppe are made with a choux pastry and filled with a creamy delicate Italian pastry cream and topped with black cherries and dusted with powdered sugar.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Resting Time 3 hrs
    Total Time 3 hrs 50 mins
    Course Dessert
    Cuisine Italian
    Servings 12 pastries
    Calories 209 kcal

    Equipment

    • 1 mixer
    • 1 baking sheet
    • 1 1m star tip
    • 1 pastry bag

    Ingredients
     
     

    • ¾ cup water
    • 1½ teaspoons granulated sugar
    • 7 tablespoons butter
    • 1 pinch salt
    • 1 cup all purpose flour
    • 4 large eggs room temperature

    FOR THE FILLING

    • 3 cups pastry cream

    Double the recipe for either the Classic Italian Pastry Cream or the Lemon Pastry Cream.

      EXTRAS

      • 12 black cherries or fresh fruit

      Instructions
       

      • Pre-heat oven to 375F (190C). Line one or two large baking sheets with parchment paper.
      • 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.
      • Place the pot back on the low heat and stir the mixture rapidly with a wooden spoon for approximately 2-3 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.
      • Add one egg at a time and beat well before adding the next egg. 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 double medium circles (one on top of the other) on the prepared baking sheet.
      • Bake for 20-30 minutes (mine were done after 20 minutes). Turn off the oven. Leave cream puffs in the oven to dry, I leave them in overnight to make sure they dry completely.
      • 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. Enjoy!

      Notes

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

      Nutrition

      Calories: 209kcalCarbohydrates: 21gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 116mgSodium: 140mgPotassium: 184mgFiber: 0.3gSugar: 4gVitamin A: 435IUVitamin C: 0.2mgCalcium: 111mgIron: 1mg
      Keyword st joseph’s zeppole, zeppole, zeppole di san giuseppe, zeppole recipe
      Tried this recipe?Let us know how it was!

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Desserts, Donuts & Pastries, Fall/Winter

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. csgro says

          March 3, 2023 at 4:07 pm

          HI Maria , can zeppole be filled with vanilla instant pudding instead of pastry cream? Thank you

          Reply
          • Rosemary says

            March 3, 2023 at 4:45 pm

            Hi I guess you can, but they are better with pastry cream. 🙂 Take care and have a great weekend!

            Reply
        2. Shannon D says

          March 2, 2023 at 11:44 pm

          5 stars
          Yes!! I followed the recipe exactly and my pastries are beautiful. I’m so happy. I made a dark chocolate filling with a touch of cinnamon (a recipe from Serious Eats.)

          I was looking for something exciting to serve my family this weekend and… this was perfect.
          Thank you.

          Reply
          • Rosemary says

            March 3, 2023 at 3:45 pm

            Hi Shannon, thanks so much, so glad you are happy with it. That filling sounds delicious. Take care and have a great weekend!

            Reply
        3. Angela Sopranzi says

          February 28, 2023 at 6:12 pm

          Hey Rosemary,

          I don’t have a pastry bag and star tip. Can I just mound them? I’m afraid they will be too dense though and not dry out like they should

          Reply
          • Rosemary says

            February 28, 2023 at 9:22 pm

            Hi Angela, you could use a plastic bag and cut a out of the side and just make them a round donut shape with out the star decoration. If you have a zip lock bag they work really well. Hope that helps. Let me know.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        Ricotta cake on a glass cake stand.

        Italian Lemon Ricotta Cake

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs