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

Zeppole di San Giuseppe are beloved Italian pastries enjoyed every March 19th. This date marks Saint Joseph’s Day—and also Father’s Day in Italy.

The earliest zeppole recipes go back to the 18th century. They are often linked to Neapolitan bakers and monks. A famous early mention comes from Ippolito Cavalcanti, a 19th-century nobleman from Naples. Bakeries sell zeppole in the days leading up to the feast.

Traditionally, zeppole are deep-fried and filled with smooth pastry cream. They’re topped with powdered sugar and a bright maraschino cherry. Delicious!

In other regions like Rome and Sicily, you’ll find baked versions or those filled with ricotta.

Zeppole di San Giuseppe are more than just a sweet treat. They symbolize family, culture, and devotion during religious celebrations. Whether you’re new to Italian desserts or searching for the perfect Saint Joseph’s Day recipe, zeppole are a tasty way to celebrate.

Zeppole di San Giuseppe, also known as St. Joseph's Pastries, are traditional Italian cream-filled desserts that hold a special place in Italy’s rich culinary and cultural heritage. Originating from the Campania region, particularly the city of Naples, these sweet pastries are most commonly enjoyed on March 19th in honor of Saint Joseph’s Day. Zeppole are known for their airy, choux-like dough, which is either baked or fried to golden perfection and then filled with smooth, velvety pastry cream, topped with powdered sugar and a signature maraschino cherry. While the fried version is popular for its indulgent texture, the baked zeppole offer a lighter yet equally delicious alternative that can be easily made at home. In this post, you’ll discover the history behind Zeppole di San Giuseppe, their cultural significance, and a step-by-step recipe to create the baked version—a perfect way to honor Italian tradition and enjoy a festive dessert with family.

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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.