Traditional Zeppole di San Giuseppe Recipe

Ingredients

For the Choux Pastry (Pasta Choux):

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 cup (125g) all-purpose flour
• 4 large eggs
• ¼ teaspoon salt

For the Pastry Cream (Crema Pasticcera):

• 2 cups (500ml) whole milk
• 4 large egg yolks
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• 1 teaspoon vanilla extract
• Zest of ½ lemon (optional)

For Garnishing:

• Powdered sugar, for dusting
• Amarena cherries (or candied cherries)

Instructions

Step 1: Prepare the Pastry Cream

1. In a saucepan, heat the milk over medium heat until warm (do not boil).
2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens (about 3–5 minutes).
5. Remove from heat, stir in lemon zest (if using), and transfer to a bowl. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Refrigerate until needed.

Step 2: Make the Choux Pastry

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat.
3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Let the dough cool slightly, then add eggs one at a time, beating well after each addition until smooth.
5. Transfer the dough to a piping bag fitted with a large star tip. Pipe circles (about 2.5 inches wide) onto the prepared baking sheet.
6. Bake for 25–30 minutes until golden brown and puffed up. Let cool completely.

Step 3: Assemble the Zeppole

1. Cut each pastry in half horizontally.
2. Fill a piping bag with the pastry cream and pipe a generous amount onto the bottom half.
3. Place the top half back on and pipe more cream in the center.
4. Dust with powdered sugar and garnish with an amarena cherry on top.

Serving and Storage

Serve immediately or refrigerate for up to 24 hours. Best enjoyed fresh!