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

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3.9 from 13 reviews

Zeppole di San Giuseppe are traditional Italian pastries made to celebrate St. Joseph’s Day. Originating from the Campania region, these light and airy choux pastries are deep-fried to perfection, filled with creamy crema pasticcera, and topped with wild black cherries in syrup. Crispy on the outside and soft inside, they are a beloved Italian dessert enjoyed especially on March 19th.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 70 minutes
  • Yield: 6 zeppole
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Ingredients

For the Dough

  • 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

For Crema Pasticcera (Italian Pastry Cream) – 350 g (1 ½ cups)

  • 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

For Frying

  • 1 liter vegetable oil (~4 cups), for frying

For Decoration

  • 6 black cherries in syrup (Amarena Fabbri)
  • Icing sugar

Instructions

  1. Make Italian Pastry Cream (Crema Pasticcera): Heat milk with vanilla or lemon zest just below boiling. Whisk egg yolks with sugar, sift in flours, and blend smoothly. Slowly add hot milk while stirring to prevent lumps. Cook on low heat whisking constantly until thickened (~3-4 minutes). Cover surface with plastic wrap and cool at room temperature, then refrigerate.
  2. Make the Dough: Combine water, butter, and salt in a saucepan. Heat and stir until butter melts. Bring to boil, add flour all at once, stir vigorously until dough pulls from sides (~1-2 minutes). Cool dough completely. Beat eggs separately. Gradually mix eggs into the cooled dough until creamy and smooth but firm to hold shape.
  3. Shape the Zeppole: Pipe dough rings (~6-7 cm diameter) onto parchment paper, layering 2 or more rings depending on tip size. Cut parchment squares for ease when frying.
  4. Fry the Zeppole: Heat oil in deep pan to 170-180°C (338-356°F). Using parchment, gently lower zeppole into oil. Remove parchment after a few seconds. Fry 2 minutes undisturbed, then flip and fry 2-3 minutes more until golden and puffed. Drain on paper towels.
  5. Fill and Decorate: Sprinkle fried zeppole with icing sugar. Fill a piping bag with chilled pastry cream and pipe into the center or top swirl. Garnish with black cherries in syrup and a drizzle of syrup. Serve immediately.

Notes

  • Ensure dough is completely cooled before adding eggs to prevent cooking the eggs prematurely.
  • Using a kitchen thermometer helps maintain precise oil temperature for perfect frying.
  • Cover pastry cream with plastic wrap touching the surface to prevent skin formation.
  • Adjust piping tip size depending on desired zeppole thickness and layering.
  • Fresh cherries can substitute Amarena Fabbri if unavailable, but the syrup-soaked cherries provide signature flavor.

Find it online: https://cheftinaskitchen.com/zeppole-di-san-giuseppe-italian-st-josephs-day-pastry-with-pastry-cream-and-cherries-recipe/