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Zeppole di San Giuseppe

Celebrate Father's Day with these classic fried choux pastries, filled with creamy custard and adorned with a sour cherry.

Prep 45 min Cook 30 min Total 2 hr 15 min Serves 10-12 Level Medium
Zeppole di San Giuseppe
Zeppole di San Giuseppe — made and photographed at home.

For Italians, March 19th is not only Father's Day but also the feast of San Giuseppe, Saint Joseph. This joyous occasion is traditionally celebrated with a beloved sweet treat: the Zeppole di San Giuseppe. These delightful pastries, originating from Southern Italy, are a culinary hug, a symbol of family and celebration that brings warmth and sweetness to the table.

Imagine a cloud-like choux pastry, crispy on the outside and tender within, lovingly fried to a golden hue. Each zeppola is then generously filled with a velvety smooth crema pasticcera, a rich vanilla custard that truly melts in your mouth. Crowned with a glistening Amarena cherry and a dusting of icing sugar, they are not just a dessert, but a heartfelt tradition passed down through generations.

Mastering the Choux Pastry (Pâte à Choux)

The secret to a perfect zeppola lies in a well-executed choux pastry. This 'pâte à choux' needs to be cooked twice: first on the hob to dry out the flour, creating the 'panade', and then again in the oven or, as is traditional for zeppole, by frying. The initial cooking develops the gluten and ensures the pastry puffs up beautifully.

When adding the eggs, do so one at a time, incorporating each fully before adding the next. The dough should be glossy and fall from a spoon in a 'V' shape, but not be too runny. This precise consistency is crucial for achieving that characteristic airy interior and sturdy structure needed to hold the luscious cream filling.

Mastering the Choux Pastry (Pâte à Choux)
Mastering the Choux Pastry (Pâte à Choux)

The Soul of the Zeppola: Crema Pasticcera

No Zeppola di San Giuseppe is complete without its iconic filling: the rich, fragrant crema pasticcera. This classic Italian pastry cream is surprisingly simple to make but requires a gentle hand and constant whisking to achieve its silky-smooth texture. Infusing the milk with vanilla, either from a split pod or good quality extract, is key to its exquisite flavour.

Allowing the pastry cream to chill completely is non-negotiable. Not only does it thicken further, making it easier to pipe, but it also allows the flavours to meld beautifully. Cover the surface directly with cling film to prevent a skin from forming, ensuring a perfectly smooth and luxurious filling ready to embrace the delicate fried pastry.

Nonna's tip

For perfectly golden and evenly cooked zeppole, maintain a consistent oil temperature of around 170-175°C (340-350°F). Frying at too low a temperature will result in greasy pastries, while too high will burn the exterior before the inside is cooked through.

Recipe Card

Zeppole di San Giuseppe

Traditional Italian fried choux pastries, filled with luscious vanilla pastry cream and crowned with a glaced sour cherry, perfect for celebrations.

Prep
45 min
Cook
30 min
Chill
60 min
Total
2 hr 15 min
Serves
10-12
Level
Medium
Ingredients
  • For the Crema Pasticcera:
  • 500 ml (2 cups) whole milk
  • 1 vanilla pod, split and scraped (or 1 tsp vanilla extract)
  • 4 large egg yolks
  • 100 g (½ cup) caster sugar
  • 40 g (⅓ cup) plain flour
  • For the Choux Pastry:
  • 250 ml (1 cup) water
  • 100 g (7 tbsp) unsalted butter, cubed
  • Pinch of salt
  • 1 tsp caster sugar
  • 150 g (1¼ cups) plain flour, sifted
  • 4 large eggs, beaten
  • For Frying and Garnish:
  • 1 litre (4 cups) vegetable oil, for deep frying
  • 12 Amarena cherries in syrup, drained
  • Icing sugar, for dusting
Method

  1. First, prepare the Crema Pasticcera: Heat the milk with the vanilla pod and seeds in a saucepan until simmering; remove from heat and let infuse for 10 minutes, then remove the pod. In a bowl, whisk egg yolks and caster sugar until pale, then whisk in the flour until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly, then return the mixture to the saucepan and cook over medium heat, whisking continuously, until very thick and bubbling. Transfer to a bowl, cover directly with cling film, and chill completely for at least 1 hour.

  2. Next, make the Choux Pastry: In a large saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium heat, ensuring the butter is fully melted.

  3. Remove the pan from the heat, add the sifted flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms. Return the pan to low heat and continue to cook, stirring constantly for 2-3 minutes, to dry out the dough (this is the 'panade').

  4. Transfer the hot dough to a large mixing bowl or stand mixer. Gradually add the beaten eggs, a little at a time, mixing well after each addition until the dough is smooth, glossy, and falls from the spoon in a 'V' shape.

  5. Preheat vegetable oil in a deep pan or deep-fat fryer to 170-175°C (340-350°F). Line a baking tray with parchment paper. Transfer the choux pastry to a piping bag fitted with a large star nozzle (e.g., a Wilton 1M). Pipe 10-12 rings, about 7-8 cm (3 inches) in diameter, onto the prepared parchment paper.

  6. Carefully cut around each piped pastry with the parchment paper and gently lower them into the hot oil (1-2 at a time, depending on pan size). Fry for 5-7 minutes per side, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. Allow to cool completely.

  7. Once cooled, fill the zeppole: Snip a small corner off the chilled pastry cream bag or use a spoon to fill the centre of each zeppola generously.

  8. Garnish each zeppola with a drained Amarena cherry in the centre of the cream. Dust generously with icing sugar before serving.

Nutrition (per serving)
380
Calories
25 g
Fat
35 g
Carbs
7 g
Protein
22 g
Sugar
Notes
  • Zeppole are best enjoyed fresh on the day they are made for optimal crispness and flavour.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days; the pastry may soften slightly.
Recipe by Torta Magica Serves 10-12 · Medium
Good to know

Frequently asked

My zeppole are flat and haven't puffed up. What went wrong?

This often happens if the choux pastry wasn't cooked enough on the hob to dry it out, or if the oil wasn't hot enough during frying. Ensure your panade is well-cooked and the oil temperature is consistent.

My crema pasticcera has lumps. How can I avoid this?

Lumps usually occur if the flour wasn't fully incorporated before adding the milk, or if the cream wasn't whisked constantly while cooking. Sieve the flour before use and whisk vigorously throughout the cooking process.

Can I bake Zeppole instead of frying them?

Yes, you can bake them for a lighter version, though frying is the traditional method. Bake at 200°C (180°C fan/Gas 6) for 20-25 minutes until golden and puffed, then pierce to release steam and bake for another 5 minutes.

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