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Zeppole di San Giuseppe Recipe

Zeppole di San Giuseppe

Zeppole di San Giuseppe are classic Italian pastries traditionally enjoyed on St. Joseph’s Day. Light, airy choux buns filled with silky pastry cream and topped with a cherry, they offer a delicate balance of sweetness and texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 Servings
Course: Dessert, Pastry
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup 240 ml water
  • 1/2 cup 115 g unsalted butter
  • 1 cup 125 g all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt
  • 2 cups 480 ml whole milk
  • 1/2 cup 100 g granulated sugar
  • 1/4 cup 30 g all-purpose flour
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • Maraschino or amarena cherries

Method
 

  1. In a saucepan, combine water, butter, and salt. Bring to a boil, remove from heat, and stir in flour until a dough ball forms. Cool slightly.
  2. Add eggs one at a time, beating well after each until the dough is smooth and glossy.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Pipe 3-inch rings onto the sheet using a star tip.
  4. Bake 25–30 minutes until golden and puffed. Turn off oven, let cool 10 minutes with door ajar. Transfer to a wire rack to cool completely.
  5. Heat milk until nearly boiling. Whisk sugar, flour, and egg yolks in a bowl. Gradually add hot milk, whisking. Return to saucepan, cook over medium heat until thickened. Remove from heat, stir in vanilla, cool.
  6. Make a hole in the side of each pastry. Pipe pastry cream inside and on top. Garnish with a cherry and dust with powdered sugar.

Notes

Ensure the choux pastry is fully baked to avoid sogginess when filled. Pastry cream can be prepared a day in advance and chilled. Use a star tip to achieve traditional ridged pastry appearance. Leftover zeppole can be stored in the fridge, but fill only when ready to serve.