Zeppole di San Giuseppe

Zeppole di San Giuseppe are traditional Italian pastries, typically made in celebration of St. Joseph’s Day. These light and airy choux pastry puffs are filled with rich crema pasticcera, then dusted with powdered sugar for a delicate finish.

Often topped with cherries, they offer a perfect balance of sweetness and texture, making them a delightful treat for special occasions or indulgent desserts.

Zeppole di San Giuseppe

Ingredients

Ingredients for pastry

(4 oz) 1/2 cup butter

1 teaspoon of sugar

(8 oz) 1 cup water

(5 oz) 1 cup flour

4 eggs at room temperature

To decorate

powdered sugar to sprinkle

Fabbri cherries (optional) use an organic maraschino or omit

Instructions

Heat oven to 400ºF.

Make the Choux Buns

First prepare the choux pastry, by placing the butter, sugar and water in a medium sized saucepan over medium heat, until it comes to a rolling boil. Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.

Remove from heat, keep stirring to cool the dough. When cooled slightly, add an egg and beat well until well incorporated, before adding the next. Repeat with remaining eggs until the batter is smooth and satiny.

Place in piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper into small puffs, about 3″ apart. Pipe the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.

Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then place on cooling rack.

Crema Pasticcera

While the cream puffs are baking, make the pastry cream.
(See recipe card below).

Decorate

Make a hole with a skewer, into the side of the choux pastry and fill with pastry cream using a piping bag. Pipe more filling into the indentation on top and dust with powdered sugar.

Top with a cherry, or whatever you want to use. Repeat with remaining pastries.

Notes:

Choux Pastry Tips: When preparing the choux pastry, ensure the dough cools slightly before adding the eggs to avoid cooking them prematurely. The dough should be smooth and glossy once all the eggs are incorporated.

Baking: Allow the pastries to fully bake and then leave them in the oven for a few extra minutes with the heat turned off to prevent collapsing.

Crema Pasticcera: This classic Italian pastry cream can be flavored with vanilla, lemon zest, or even a hint of liqueur to customize the flavor.

Decoration: Zeppole can be topped with powdered sugar, cherries, or even a drizzle of chocolate for a richer experience.

Storage: These pastries are best eaten fresh but can be refrigerated for a day.

Nutrition Information:

Frequently Asked Questions:

What are Zeppole di San Giuseppe?

Zeppole di San Giuseppe are traditional Italian pastries made for St. Joseph’s Day (March 19).

They are cream-filled choux pastries typically topped with powdered sugar and a cherry.

Can I make the pastry ahead of time?

Yes, you can make the choux pastry ahead and store it unfilled in an airtight container for up to 1-2 days.

Fill them with cream and decorate just before serving for the best results.

What type of cherries should I use?

You can use maraschino cherries, Fabbri cherries (a traditional Italian variety), or organic cherries.

If you prefer, you can omit the cherries entirely.

Can I fry the zeppole instead of baking them?

Yes, some variations of zeppole are fried instead of baked.

Simply fry the dough in hot oil until golden brown, then fill with pastry cream and decorate.

How should I store leftover zeppole?

Store filled zeppole in the refrigerator for up to 2 days.

However, they are best enjoyed fresh as the choux pastry can become soft when refrigerated.

Can I use a different filling?

Yes, instead of the traditional pastry cream (crema pasticcera), you can use whipped cream, ricotta filling, or even custard.

What can I use if I don’t have a piping bag?

You can use a plastic ziplock bag with the corner snipped off or spoon the dough onto the baking tray.

For filling the pastries, you can also use a spoon if needed.

Why did my choux pastry collapse?

This can happen if the oven door was opened too early or if the pastries were not baked long enough.

Make sure to bake them until they are golden and crisp, and leave them in the oven (turned off) for 10 minutes after baking to prevent collapsing.

Can I freeze Zeppole di San Giuseppe?

Yes, you can freeze the unfilled choux pastry.

Once they’re completely cool, place them in an airtight container or freezer bag and freeze for up to 1 month.

Thaw and fill when ready to serve.

What can I serve with zeppole?

Zeppole are typically served as a dessert or snack.

They pair well with coffee, espresso, or a glass of sweet dessert wine like Vin Santo.