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Zeppole di San Giuseppe (St. Joseph's Day Traditional Italian Pastries)
4.7 from 476 votes

Zeppole di San Giuseppe (St. Joseph's Day Traditional Italian Pastries)

Zeppole di San Giuseppe are Italian pastries made from choux dough baked into light puffs that are filled with creamy pastry cream and optionally topped with maraschino cherries and powdered sugar. The dough is cooked on the stovetop before baking, resulting in airy, crisp shells with a hollow center perfect for creamy filling. These pastries celebrate St. Joseph's Day and combine a delicate texture with a rich custard finish.

Prep Time
30 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 16
Calories: 116 kcal
Course: Bread, Baked Goods
Cuisine: Italian

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
    Cup of Yum
  1. 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.
  2. Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
  3. 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.
  4. Place in piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper into small puffs, about 3" apart.
  5. 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.
  6. Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then place on cooling rack.
Crema Pasticcera
  1. While the cream puffs are baking, make the pastry cream.
  2. (See recipe card below).
Decorate
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 116

% 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.