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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.
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
- 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.
Place the poton 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.
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.
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 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!
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.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Resting Time 3 hours hrs
Total Time 3 hours hrs 50 minutes mins
Course Dessert
Cuisine Italian
Servings 12 pastries
Calories 209 kcal
Print Recipe Pin Recipe
Equipment
1 mixer
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 potback 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: 209kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 140mg | Potassium: 184mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1mg
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