Name: Zeppole di San Giuseppe: Italian St. Joseph’s Day Pastry with Pastry Cream and Cherries Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 3 eggs; 1 egg yolk (total weight of eggs without shell: 170 g / 6 oz); 60 g unsalted butter (~½ stick); 250 ml water (1 cup); 150 g flour (~1 ¼ cups); ⅙ teaspoon salt; 2 egg yolks; 50 g granulated sugar (4 tablespoons); 15 g flour (~2 tablespoons); 35 g corn starch (3 ¾ tablespoons); 250 ml milk (1 cup); ½ teaspoon vanilla bean or zest of ½ lemon; 1 liter vegetable oil (~4 cups), for frying; 6 black cherries in syrup (Amarena Fabbri); Icing sugar

Jump to Recipe· 3.9 from 13 reviews

If you have a soft spot for classic Italian sweets, you’re going to fall head over heels for Zeppole di San Giuseppe: Italian St. Joseph’s Day Pastry with Pastry Cream and Cherries Recipe. This traditional delight brings together delicate choux pastry, creamy custard, and a burst of fruity cherry syrup in a way that makes every bite feel like a celebration. Originally crafted to honor St. Joseph’s Day on March 19, these airy, golden fritters crowned with luscious pastry cream and Amarena cherries have become a cherished ritual across Italy. Get ready to bring a touch of Naples to your kitchen and impress everyone with this beloved Italian treasure.

Ingredients You’ll Need

The image shows a close-up of a shiny metal pot on a stove with thick light brown batter inside. A woman's hand is pouring a smooth white liquid from a metal bowl into the batter, while a metal whisk is resting inside the pot, partially mixing the two liquids. The stove surface and background are changed to a white marbled texture, with a bright yellow lemon resting in the background. The overall scene focuses on the action of mixing with warm light and soft shadows. photo taken with an iphone --ar 4:5 --v 7

Each ingredient here plays a crucial role in creating that perfect balance of flavor, texture, and visual appeal in your Zeppole di San Giuseppe. From the buttery, airy dough to the silky pastry cream and tangy cherries, every component is simple yet indispensable.

3 eggs and 1 egg yolk: The foundation for the choux pastry, providing structure and richness; ensure the total weight is about 170 grams without shells for the ideal consistency.
60 g unsalted butter: Adds luscious creaminess and helps create a tender dough with that slight golden hue.
250 ml water: The liquid base that steams the dough while cooking, crucial for the light, hollow inside that defines zeppole.
150 g flour: The backbone of the dough that gives it strength and shape after frying.
⅙ teaspoon salt: A pinch enhances all the flavors, balancing sweetness and savoriness.
2 egg yolks (for pastry cream): Bring velvety depth and richness to the cream filling.
50 g granulated sugar: Sweetens the pastry cream without overpowering it.
15 g flour and 35 g corn starch: Thickeners that guarantee a smooth, stable pastry cream with no lumps.
250 ml milk: The creamy base infused with vanilla or lemon to brighten the flavor.
½ teaspoon vanilla bean or zest of ½ lemon: Adds fragrant, aromatic notes to elevate the cream.
1 liter vegetable oil: For deep frying, choose a neutral oil with a high smoke point to keep zeppole crisp and golden.
6 black cherries in syrup (Amarena Fabbri): These iconic Italian cherries are the perfect tangy and sweet topping.
Icing sugar: A dusting for that classic, elegant finish and touch of sweetness.

How to Make Zeppole di San Giuseppe: Italian St. Joseph’s Day Pastry with Pastry Cream and Cherries Recipe

Step 1: Prepare the Pastry Cream (Crema Pasticcera)

Start by heating the milk gently with your choice of vanilla bean or lemon zest, which will infuse the cream with delicious aroma and freshness. While that warms, whisk the egg yolks and sugar until combined, then sift in the flour and cornstarch for a smooth, lump-free mix. Slowly temper this mixture by pouring in the warm milk as you stir to avoid clumps. Simmer the cream over low heat, whisking constantly until it thickens — about 3 to 4 minutes. Once ready, cover with plastic wrap pressed directly on the surface and let it cool completely to lock in that silky texture.

Step 2: Make the Choux Dough

In a saucepan, melt the butter into water with a touch of salt, bringing it all to a brisk boil. Stir in the flour all at once and keep stirring vigorously until the dough forms a ball and pulls away from the pan sides. This step is key to drying out the dough just enough for the perfect puff. Transfer to a bowl and cool completely. Then, beat the eggs and extra yolk to 170 grams and carefully add them in batches to the dough, mixing thoroughly each time. The dough should become creamy, smooth, and pipeable, yet firm enough to hold its shape when piped.

Step 3: Shape the Zeppole

Fit a piping bag with a large star tip and spoon the dough inside—using a tall container will make this easier. Pipe neat circles about 6 to 7 centimeters wide on parchment paper, stacking two or more overlapping rings to build height and structure. Carefully cut out each circle with parchment for easy handling before frying.

Step 4: Fry to Golden Perfection

Heat the vegetable oil to 170-180°C, using a thermometer so you get it just right for that crisp exterior. Using the parchment as a sling, gently lower the zeppole into the hot oil and remove the paper after a few seconds. Fry without turning until the bottoms turn golden, then flip and cook the other side similarly. When puffed and golden brown all over, transfer to paper towels to drain excess oil. Trust me, this step yields that stunning, delicate crunch with an irresistibly tender inside.

Step 5: Fill and Decorate

Once your zeppole have cooled slightly, dust them lightly with icing sugar, then fill a clean piping bag with the chilled pastry cream. Pipe a generous swirl of cream into each zeppola’s hollow center, topping it with one or two shiny black cherries in syrup and a drizzle of their ambrosial syrup. Now, each Zeppole di San Giuseppe is ready to delight!

How to Serve Zeppole di San Giuseppe: Italian St. Joseph’s Day Pastry with Pastry Cream and Cherries Recipe

The image shows four cream-filled pastries arranged on a white plate with a detailed edge. Each pastry has a golden brown, crispy, layered base dusted lightly with white powdered sugar. On top of each pastry is a thick, smooth swirl of pale yellow cream, crowned with a glossy dark cherry that has a small pool of red syrup dripping slightly down the sides. In the background, two more pastries sit on another white plate, placed on a red cloth, with a white marbled textured wall behind. A clear glass container with dark cherries and a silver spoon is partially visible on the right side on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar adds a snowy, elegant touch, but fresh mint leaves or a light sprinkle of crushed pistachios can introduce an exciting pop of color and texture. For an extra flair, drizzle a little honey or dark chocolate over the top, enhancing the sweetness without overshadowing the traditional flavor.

Side Dishes

Because Zeppole are rich and indulgent, pairing them with a fresh citrus salad or lightly brewed espresso helps balance the palate. A glass of sweet Moscato d’Asti or an aromatic herbal tea complements the dessert’s creaminess beautifully, making your treat feel like a wholesome, celebratory experience from start to finish.

Creative Ways to Present

For festive occasions, arrange zeppole on a tiered cake stand for eye-catching height and appeal. Alternatively, serve individually on small dessert plates adorned with edible flowers or a sprinkle of crushed amaretti cookies for an authentic Italian touch. You could also use mini paper doilies beneath each pastry for a charming vintage vibe that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Your leftover zeppole will keep best in an airtight container in the refrigerator for up to two days. Because the pastry cream can soften the crisp shells over time, it’s ideal to store the zeppole separately from the filling if you want to maintain that fresh, crunchy exterior.

Freezing

While freezing fried zeppole isn’t recommended, you can freeze the choux pastry dough before frying. Portion it onto parchment then freeze solid; when ready, simply fry the frozen dough directly for a fresh batch. The pastry cream can also be frozen in an airtight container for up to a month, though the texture might soften slightly upon thawing.

Reheating

To revive stored zeppole, gently reheat them in a low oven (around 150°C) for 5 to 7 minutes to regain crunchiness without drying out the pastry cream. Avoid microwaving as it tends to make the dough chewy and soggy, detracting from that signature delicate texture.

FAQs

What makes zeppole different from regular doughnuts?

Zeppole are made with choux pastry, which is lighter and airier compared to typical yeast or cake doughnuts, resulting in a delicate, hollow interior perfect for filling with pastry cream.

Can I bake zeppole instead of frying?

Yes, you can bake them for a lighter version. Pipe the dough onto parchment-lined trays and bake at 200°C for about 25 minutes until golden and puffed, though frying delivers a more traditional flavor and texture.

What can I substitute if I don’t have Amarena cherries?

While Amarena cherries are classic, you can use maraschino cherries or fresh cherries in syrup. Just choose varieties that offer a similar sweet-tart contrast to the rich cream.

Is the pastry cream difficult to make?

Not at all! With a little attention to temperature and stirring, it’s a straightforward custard that can be made ahead and adds incredible creaminess to the zeppole.

How long do zeppole last once filled?

Filled zeppole are best enjoyed the same day but can be stored refrigerated for up to 24 hours; after that, the pastry tends to lose its crispness and freshness.

Final Thoughts

Making Zeppole di San Giuseppe: Italian St. Joseph’s Day Pastry with Pastry Cream and Cherries Recipe at home is truly a rewarding experience that brings a piece of Italian tradition right to your table. This recipe perfectly balances the airy lightness of choux pastry with the creamy indulgence of homemade pastry cream and the delightful burst of Amarena cherries. Whether you’re celebrating a special occasion or simply craving a sweet escape, these zeppole promise joy with every bite. Give this recipe a try and enjoy a taste of Italy’s beloved St. Joseph’s Day treat!