🇮🇹 Italian · Dessert
🍩 Zeppole di San Giuseppe
Zeppole di San Giuseppe
Fried choux pastry rings from Naples, piped into a swirl and topped with silky pastry cream and a glacé cherry, traditionally made to celebrate Father's Day and Saint Joseph's feast.
Made from the same choux pastry base used for cream puffs, these zeppole are piped into a distinctive ring shape before frying, then crowned with pastry cream in a presentation that has become as recognizable as it is delicious.
Ingredients
Equipment: Saucepan, Piping bag with star tip, Deep pot for frying, Saucepan for pastry cream
- 250 ml (1 cup) water
- 100 g (7 tbsp) unsalted butter
- Pinch of salt
- 150 g (1⅛ cups) 00 flour
- 4 eggs
- Vegetable oil, for frying
- 500 ml (2 cups) whole milk, for the pastry cream
- 4 egg yolks, for the pastry cream
- 100 g (½ cup) granulated sugar, for the pastry cream
- 40 g (⅓ cup) cornstarch
- 1 vanilla bean or 1 tsp vanilla extract
- Powdered sugar, for dusting
- Glacé cherries, for garnish
Method
- Bring the water, butter, and salt to a boil in a saucepan.
- Remove from the heat and add the flour all at once, stirring vigorously until a smooth dough ball forms and pulls away from the pan.
- Return briefly to low heat, stirring, to dry the dough slightly, then transfer to a bowl and let cool for a few minutes.
- Beat in the eggs one at a time, mixing thoroughly after each addition, until you have a smooth, glossy, pipeable dough.
- For the pastry cream, warm the milk with the vanilla, then whisk the egg yolks, sugar, and cornstarch together, temper with the warm milk, and cook over medium heat, whisking constantly, until thickened. Cool completely.
- Pipe the choux dough into rings about 8cm across onto parchment paper squares, using a star tip for a decorative swirl.
- Carefully lower the rings, parchment and all, into oil heated to 170°C (340°F); the paper will release on its own.
- Fry until deeply golden and puffed, turning as needed, then drain on paper towels.
- Once cooled, pipe the pastry cream generously over each ring and finish with a dusting of powdered sugar and a glacé cherry.
Chef Tips
- Dry the choux dough briefly over heat before adding the eggs — this helps it hold its shape better once piped and fried.
- Pipe the rings directly onto parchment squares so they can be lowered into the hot oil without deforming.
- Assemble with the pastry cream only shortly before serving, so the fried dough stays crisp.
Common Mistakes to Avoid
- Adding the eggs too quickly or without the dough cooling slightly first, which can scramble them.
- Frying at too low a temperature, resulting in greasy, dense zeppole rather than light and crisp ones.
- Assembling too far ahead, causing the fried pastry to soften from the pastry cream.
Nutrition (per serving)
Health Benefits
- A source of protein from the eggs and dairy, best enjoyed as an occasional celebratory treat.
Cultural Note
Zeppole di San Giuseppe are traditionally made across Italy on March 19th for both Father's Day and the Feast of Saint Joseph, with Neapolitan bakeries filling their windows with them each spring.
Storage & Serving
Storage: Fried, unfilled shells keep for 1 day at room temperature; assembled zeppole are best eaten the same day.
Reheating: Not applicable; best enjoyed fresh.
Serve with: Espresso