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Zeppole di San Giuseppe are Italian pastries traditionally enjoyed on Saint Joseph’s Day,
Zeppole di San Giuseppe! These delightful little pastries, or as some like to call them, St. Joseph's Pastries, are so much more than just another dessert. They’re actually a cherished piece of Italy's culinary heritage. You know, they hail from the Campania region, particularly Naples, and they’re pretty much essential for celebrating Saint Joseph’s Day on March 19th.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling & Assembly: 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 pastries
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 1 cup all-purpose flour
  • 1 cup water
  • ½ cup unsalted butter
  • 4 large eggs room temperature
  • 2 tsp granulated sugar
  • ⅛ tsp salt
Pastry Cream
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 cups whole milk
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
Garnish
  • Powdered sugar, for dusting
  • 12 maraschino cherries

Equipment

  • Piping bag
  • star nozzle

Instructions
 

  1. Prepare the choux pastry: In a medium saucepan, bring water, butter, and salt to a boil. Remove from heat and add flour all at once. Stir vigorously until dough forms and pulls away from sides. Return to low heat and cook for 1-2 minutes, stirring constantly to dry the dough.
  2. Cool and add eggs: Transfer dough to a bowl. Let cool for 5 minutes. Add eggs one at a time, mixing well after each until smooth and glossy.
  3. Pipe and bake: Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Pipe dough into 12 round nests (about 3 inches wide). Bake 20–25 minutes until puffed and golden. Let cool completely.
  4. Make the pastry cream: Heat milk in a saucepan until just boiling. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour hot milk into yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring until thickened. Remove from heat and stir in butter and vanilla. Chill before use.
  5. Assemble: After the custard has cooled, transfer it into a piping bag. You can use a star-shaped nozzle, or any other type that you prefer. Cut the zeppole in half and proceed to fill them with the custard. Add a bit more custard on top of each zeppole, dust with powdered sugar and then crown each one with a cherry.

Notes

Use High-Quality Ingredients: Since the recipe is relatively simple, the quality of your ingredients, especially the eggs, butter, and vanilla will greatly impact the flavor and texture.
Don’t Undercook the Choux Dough: When cooking the dough on the stovetop, make sure to stir and cook it until it pulls away cleanly from the sides of the pan. This step removes excess moisture and is crucial for getting puffy, well-structured zeppole.
Cool Before Adding Eggs: Let the cooked dough cool slightly before adding eggs, or you risk scrambling them. This helps ensure a smooth, uniform dough.
Pipe for Best Shape: For that classic zeppole shape, use a piping bag fitted with a large star tip. Pipe into round, nest-like shapes on a lined baking sheet for even baking and a beautiful finish.
Bake Until Golden and Dry: Baked zeppole should be golden brown and feel light and hollow when tapped. If underbaked, they may collapse after cooling.
Cool Completely Before Filling: Always let the pastries cool fully before piping in the pastry cream, or it will melt and lose its structure.