Zeppole di San Giuseppe
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5.0
15 reviews
Excellent
Zeppole di San Giuseppe
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Zeppole di San Giuseppe are made with a choux pastry and filled with a creamy delicate Italian pastry cream and topped with black cherries and dusted with powdered sugar.
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Ingredients
- ¾ cup water
- 1½ teaspoons granulated sugar
- 7 tablespoons butter
- 1 pinch salt
- 1 cup all purpose flour
- 4 large eggs room temperature
FOR THE FILLING
- 3 cups pastry cream
Double the recipe for either the Classic Italian Pastry Cream or the Lemon Pastry Cream.
EXTRAS
- 12 black cherries or fresh fruit
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Instructions
- Pre-heat oven to 375F (190C). Line one or two large baking sheets with parchment paper.
- In a medium pot or saucepan on medium heat, add the water, butter, sugar and salt using a whisk or wooden spoon to combine as the butter melts, when it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.
- Place the pot back on the low heat and stir the mixture rapidly with a wooden spoon for approximately 2-3 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.
- Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs.
- Add one egg at a time and beat well before adding the next egg. Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle.
- Using a pastry bag with a medium star tip, pipe the pastry into double medium circles (one on top of the other) on the prepared baking sheet.
- Bake for 20-30 minutes (mine were done after 20 minutes). Turn off the oven. Leave cream puffs in the oven to dry, I leave them in overnight to make sure they dry completely.
- The next day, slice the zeppole in half horizontally and using the same star tip fill the bottom layer with the cream, place the top of the pastry on top of the cream and fill the center with more cream. Top with a cherry or even fresh fruit. Dust with powdered sugar before serving. Enjoy!
Notes
- Be sure to make your choice of Italian pastry cream early in the day, or if you are going to let your zeppole dry overnight in the oven then the pastry cream can chill overnight in the fridge.
- The zeppole can be made 2 days in advance, once they are filled they need to be stored in an air tight container in the refrigerator, they will keep for 2-3 days in the fridge.
- They can also be frozen unfilled in a freezer bag or container. They will keep in the freezer for up to one month.
Nutrition Information
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Calories
209kcal
(10%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
116mg
(39%)
Sodium
140mg
(6%)
Potassium
184mg
(5%)
Fiber
0.3g
(1%)
Sugar
4g
(8%)
Vitamin A
435IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pastries
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 140mg | 6% |
| Potassium | 184mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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