Zeppole di San Giuseppe (St. Joseph’s Day Traditional Italian Pastries)

Zeppole di San Giuseppe are traditional Italian cream filled pastries which are made for the Feast of St Joseph. Use this step by step Zeppole di San Giuseppe recipe for perfect results every time.

Originally published on March 18, 2016.

You know that Italians have particular dishes and recipes for every special day, event, holiday, celebration, etc., right? These zeppole di San Giuseppe are a Father’s Day tradition in Italy.

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St. Joseph’s Day is no exception. March 19th is dedicated to St. Joseph (Italian Father’s Day) and you may recall that last year, I posted these delicious rice fritters for the occasion.

While not as well celebrated in the US as St Patrick’s Day, just two days earlier on March 17th, there are still many Italians and descendant who carry on the traditions of food and holidays.

I’m so excited to add these pistachio cream zeppole for you to try!

This year, I’d like to introduce you to an Italian pastry with cream filling that’s made especially for St. Joseph’s Feast Day. They are named after him: zeppole di San Giuseppe. Giuseppe is Italian for Joseph, who was Jesus’ father, which is why Father’s Day is celebrated on this saint’s day, in Italy.

Although there will be a zeppole di San Giuseppe recipe that varies from Italian to Italian, they are mostly all very similar. They are usually baked, but some like to fry the dough, and either way, it’s an Italian tradition for March 19th.

There are Christmas Eve zeppole, too! They are also called frittelle (Italian doughnuts).

However, I will remind you that all of my recipes are honest to goodness, tried and tested in my kitchen. I just found a photo of my zeppole in a popular magazine used to promote another recipe from a chef in Italy–its so wrong!

Try this perfect doughnut recipe (this photo has also been stolen all around the world.)

You will not get these results with a different recipe. Why are they using (stealing) my photo? Obviously, theirs is either not a tested recipe or they didn’t turn out well, right? Sadly, this happens a lot.

What are Zeppole di San Giuseppe?

Zeppole di San Giuseppe are made from a very slightly sweetened choux pastry. They are filled and topped with pastry cream (crema pasticcera), dusted with powdered sugar and crowned with a syrupy Italian cherry which are amarena cherries. Nothing super fancy, and overall, zeppole are quite simple to make.

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How do I Make Zeppole di San Giuseppe?

First, make the pastry dough, pipe it out on a cookie sheet and bake. While they’re baking, you’ll make the pastry cream filling and fill the baked zeppole when they’re cool.

Dust with powdered sugar and top with a Fabbri amarena cherry! Follow my step by step directions for the pastry, filling and assembly below for perfect results every time. Let’s get right to the zeppole recipe.

Use almost the exact same recipe to make profiteroles!

Can I Make Zeppole di San Giuseppe in Advance?

While it’s not recommended, there are ways to get around not making and baking them just before serving. First of all, the dough can be made and kept refrigerated with no adverse affects, for up to two days. Secondly, once baked, there is a way to “revive the zeppole puffs.

Ever had the real-deal, original tiramisù? You can make it at home with this authentic tiramisù recipe.

If perchance, you have leftover shells the next day, I have discovered that popping them in an air fryer for a minute or two will bring them back to (almost) perfection. Just check them to make sure you don’t dry them out too much as you just want a non-soggy shell, not crispy.

Zeppole di San Giuseppe Recipe
(St. Joseph’s Day Traditional Italian Pastries)

Adapted from my cream puff recipe.          Makes 16  zeppole.

FULL PRINTABLE RECIPE BELOW.

Ingredients

• butter – the best quality butter you can find
• sugar
• flour – good quality flour makes a difference, too
• eggs – try to use organic, pasture raised

TO FILL and DECORATE

• egg yolks – organic, pasture raised, if possible
• sugar
• potato/corn starch
• salt – sea salt or Kosher (Diamond Crystal)
• milk – whole is best
• vanilla – real vanilla extract 

Step by Step Directions for Zeppole di San Giuseppe Pastries

Heat oven to 400ºF (200ºC)

Begin preparing the choux pastry by placing the butter, sugar and water in a medium sized saucepan over medium heat. Bring it to a rolling boil.

Next, add the flour all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.

Remove from heat, keep stirring to cool the dough. When cooled slightly, add an egg and beat well until well incorporated, before adding the next. Repeat with remaining eggs until the batter is smooth and satiny.

Next, place the mixture in a pastry bag with a 2D or other tip, or spoon onto a baking tray lined with a silicone sheet or parchment paper. Pipe or shape into small puffs, about 3″ apart.

If piping, shape the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.

Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then remove from the oven and  place on a cooling rack.

While the cream puffs are baking, make the filling.

How to Make Crema Pasticcera

Place the egg yolks into a medium sized pot OFF THE HEAT.

Add the sugar, potato starch, salt and vanilla and whisk together.

Begin pouring in the warm milk, then turn the burner on a low heat.

Continue whisking and pouring, and gradually increase the heat. Cook until the mixture thickens and is cooked (it will be a few minutes). Cool the pastry cream stirring occasionally.

How to Assemble Zeppole di San Giuseppe

Make a hole with a skewer into the side of the choux pastry bun and fill with pastry cream using a piping bag.

Now, pipe more filling onto the indentation on top and dust with powdered sugar.

(PISTACHIO VERSION: If making the pistachio cream version, instead of topping with more of the pastry cream and a cherry, simply pipe the pistachio cream on top and sprinkle with chopped pistachios as inspired by Gran Caffè Gambrinus in Naples.. I love this version, maybe even more than the original!)

Finally, top with a cherry, or whatever you’d like to use.

Repeat with the rest of the pastries.

Serve Your Lovely Zeppole!

These are lovely in the morning with a cappuccino or espresso coffee. They’re also perfect in the afternoon, or as dessert, after dinner!

Please let me know what you think of my zeppole di San Giuseppe recipe if you make them. I love to hear from you!

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Getting ready for an Italian Easter? I have recipes for that, too. Try these wonderful Individual Italian Easter Bread Rings (they double as a great table decoration.)

Columba di Pasqua is a traditional Italian sweet dove bread. Plan ahead and buy the proper paper mold for this one or you’ll have to improvise like me.

And how about putting Welsh Cakes for St. David’s Day on the calendar for next year? (March 1st)

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