Celebrate St. Joseph’s Day with Authentic Zeppole di San Giuseppe!

Let’s dive into the world of zeppole di San Giuseppe, shall we? These scrumptious Italian pastries are an absolute must on March 19th. And why’s that, you ask? Well, it’s Saint Joseph’s Day, which also happens to double as Father’s Day in Italy. How cool is that?

The story of zeppole goes way back. We’re talking the 18th century here! They originated in Naples, often linked to the bakers and monks of the region. There’s even a mention of them by Ippolito Cavalcanti, a nobleman from the 19th century. As the feast approaches, bakeries get super busy with folks lining up to snag these treats.

Traditionally, zeppole are deep-fried and filled with this rich, creamy pastry cream. And oh, can’t forget the cherry on top. A sprinkle of powdered sugar and a bright maraschino cherry make it all even better.

Now, if you find yourself in places like Rome or Sicily, you’ll notice they’ve put their own spin on things. Some people go for baked versions or ones filled with ricotta instead.

But honestly, zeppole di San Giuseppe are about so much more than just a sweet treat. They symbolize family, culture, and a deep sense of devotion during these religious celebrations. Whether you’re just starting to explore Italian desserts or on the hunt for that perfect recipe to celebrate Saint Joseph’s Day, zeppole are such a delightful way to get in on the festivities!

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

Cook Time 25

Cooling & Assembly: 25

Total Time 1 10

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

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.
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.
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.
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.
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.

Zeppole: A Classic Italian Dessert Perfect for Festivals

Zeppole (pronounced “zeh-po-lay”) are classic Italian doughnuts made from fried dough. They’re often served as light, golden fritters dusted with powdered sugar. This classic powdered sugar version is a festival favorite, right out of a paper bag. Recipe

Zeppole di San Giuseppe Fried Verson

For a more traditional and indulgent take on Zeppole di San Giuseppe, the fried version is a beloved favorite, especially in Southern Italy. The choux-style dough is either spooned or piped directly into hot oil—typically heated to 170–180°C (340–360°F)—and then fried until perfectly golden brown and crisp. Once cooked, the zeppole are drained on paper towels to remove excess oil. Frying gives these pastries a rich, luxurious flavor and a delightfully tender interior that contrasts beautifully with the creamy filling. Though slightly more decadent than their baked counterpart, fried zeppole are the ultimate treat for those seeking an authentic Italian dessert experience during Saint Joseph’s Day or any special celebration. However, baked Zeppole stay fresher longer.

Which One Should You Make?
Choose baked zeppole if you want a lighter, slightly healthier version that’s easy to prepare ahead.
Choose fried zeppole if you’re going for traditional flavor and texture or celebrating in true Neapolitan style.

Serving

Decorate Just Before Serving, when it comes to serving your Zeppole di San Giuseppe, wait until just before you dish them out to sprinkle on that powdered sugar and pop on the maraschino cherry. Seriously! If you do it too early, the pastry can get soggy, and nobody wants that. Plus, keeping the sugar fresh helps it maintain that lovely, eye-catching look.

These pastries are traditionally enjoyed as a dessert or festive treat, often accompanied by espresso or sweet dessert wine. Whether you’re serving them after a family meal or as part of a holiday dessert table, be sure to keep them chilled until ready to serve, and add the powdered sugar and maraschino cherry just before presentation for the perfect finish.

Storage

To keep your Zeppole di San Giuseppe fresh, store unfilled pastry shells in an airtight container at room temperature for up to 2 days. Once filled with pastry cream, they should be kept in the refrigerator and consumed within 24 hours for the best texture and flavor. Keep in mind that the pastry may soften over time due to the moisture from the cream. To maintain the perfect balance of crispness and creaminess, fill and decorate the zeppole just before serving. Fried zeppole are best enjoyed the same day they’re made, as they can lose their crisp texture quickly.