Zeppole di San Giuseppe (St. Joseph's Day Traditional Italian Pastries)
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
1 hr 5 mins
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Servings
16
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Calories
116 kcal
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Course
Bread, Baked Goods
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Cuisine
Italian
Zeppole di San Giuseppe (St. Joseph's Day Traditional Italian Pastries)
Description
Zeppole di San Giuseppe rely on choux pastry, prepared by boiling butter, sugar, and water before incorporating flour, then eggs, to create a smooth, pliable dough. The dough is piped into rounds with a small hole on top and baked until puffy and crisp. A traditional crema pasticcera pastry cream fills the interiors, adding a sweet, silky contrast to the light pastry exterior. A dusting of powdered sugar and a maraschino cherry complete the classic presentation.
The pastries offer an interplay of textures: a crisp, airy shell with a soft, rich filling. They're typically enjoyed freshly made to retain the shell's delicate crispness. The choux’s hollow center is ideal for holding the smooth custard, making each bite balanced and satisfying.
For lighter fillings, whipped cream may be folded into the pastry cream, with optional flavoring like Grand Marnier. If made ahead, leftover shells can be refreshed briefly in an air fryer to restore their texture before filling and serving.
Ingredients
Ingredients for pastry
- 4 oz butter unsalted
- 1 tsp sugar
- 8 oz water
- 1 cup flour
- 4 egg at room temperature
To decorate
- 1 recipe crema pasticcera RECIPE BELOW
- ¼ cup powdered sugar to sprinkle
- 16 maraschino cherry optional use an organic maraschino or omit, Fabbri brand
Instructions
Heat oven to 400ºF.Make the Choux Buns
- First prepare the choux pastry, by placing the butter, sugar and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.
- 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.
- Place in piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper into small puffs, about 3" apart.
- Pipe 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 place on cooling rack.
Crema Pasticcera
- While the cream puffs are baking, make the pastry cream.
- (See recipe card below).
Decorate
- Make a hole with a skewer, into the side of the choux pastry and fill with pastry cream using a piping bag. Pipe more filling into the indentation on top and dust with powdered sugar.
- Top with a cherry, or whatever you want to use. Repeat with remaining pastries.
Notes
- For a lighter filling, fold stiffly beaten whipped cream into the pastry cream and consider adding a tablespoon of Grand Marnier for added flavor.
- Consume the pastries the same day for the best texture and flavor.
- Leftover choux shells can be refreshed in an air fryer for 1–2 minutes to restore crispness before filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 116kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 62mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 237IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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