St. Joseph’s Zeppole (Zeppole di San Giuseppe)

St. Joseph’s Zeppole (Zeppole di San Giuseppe)

St. Joseph’s Zeppole are one of the most beloved desserts in Italian tradition. They are traditionally prepared for St. Joseph’s Day on March 19, which in Italy is also celebrated as Father’s Day. Their origins date back to Southern Italy, particularly Campania, where the tradition of zeppole has been documented between the 18th and 19th centuries.

According to some sources, they were popularized by Neapolitan pastry chefs who perfected the recipe using choux pastry filled with custard cream and topped with syruped cherries. However, similar fried sweets were already common in ancient times during spring festivals.

Today, zeppole are a symbol of Neapolitan pastry tradition and can be found both fried and baked, preserving a culinary ritual that combines history, devotion, and conviviality.

An interesting reference to zeppole-like desserts also appears in Pellegrino Artusi’s famous cookbook Science in the Kitchen and the Art of Eating Well (1891). While Artusi does not describe the modern St. Joseph’s zeppole exactly as we know them today, he includes several recipes for fried sweets with similar techniques and ingredients, showing how widespread these desserts were in Italian home cooking in the 19th century. 🍽️Serves: 24 small zeppole ⏲️Time: 45 minutes 🧺Ingredients:

For the choux pastry

• 280 ml water

• 100 g butter

• 150 g all-purpose flour

• 4 medium eggs

• 1 pinch of salt

• lemon zest

For the pastry cream

• 500 ml milk

• 4 egg yolks

• 120 g sugar

• 40 g cornstarch

• 1 tsp vanilla extract

  
  

• vegetable oil for frying

• syruped cherries
  

🥣Instructions: 1. Prepare the pastry cream

Heat the milk in a saucepan for about 4–5 minutes, turning off the heat before it reaches a boil. Add the vanilla extract and stir.

2. Mix egg yolks and sugar

In a bowl whisk the egg yolks with the sugar until the mixture becomes pale and creamy, but not overly whipped. Add the cornstarch in two stages and mix well until smooth.

3. Combine with milk and cook Gradually add the warm milk to the egg mixture, starting with one spoonful at a time. After adding 3–4 tablespoons, pour everything back into the saucepan. Cook over low heat while stirring continuously until the cream thickens. Transfer to a bowl and cover with plastic wrap touching the surface to prevent a skin from forming. Let cool completely. 4. Prepare the choux pastry Pour the water into a saucepan and add the butter. Let the butter melt completely, then add the salt. Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan. 5. Add the eggs Remove the pan from the heat and allow the dough to cool slightly. Add the eggs one at a time, mixing well after each addition until fully incorporated. 6. Shape the zeppole Transfer the dough to a piping bag fitted with a star tip. Cut small squares of parchment paper and pipe circles with a hole in the center, forming two layers to create a tall ring. 7. Fry the zeppole Heat vegetable oil in a deep pan. Place the zeppole in the oil together with the parchment paper. After a few seconds, remove the paper and fry the zeppole until golden brown on both sides. 8. Assemble and decorate Transfer the pastry cream to a piping bag with a star tip and pipe it onto the zeppole. Decorate with syruped cherries or candied cherries. 💡Tips:

• Cool the pastry cream well: Covering it with plastic wrap directly on the surface prevents a skin from forming and helps maintain a smooth texture when piping.

• Let the dough cool slightly before adding eggs: If the dough is too hot, the eggs may cook. It should be warm but not hot.

• Control the oil temperature: The ideal frying temperature is 170–175°C. Oil that is too hot burns the outside while leaving the inside raw; oil that is too cold will make the zeppole greasy.