Zeppole di San Giuseppe are delicious Italian pastries traditionally eaten on March 19, the feast day of San Giuseppe and also Father’s Day in Italy.
In Italy, this day is also known as Father’s Day. Zeppole are a culinary ode to St. Joseph, the feeding father of Jesus. The tradition of this pastry goes back centuries and is mainly found in southern Italy, especially around Naples and Sicily.
San Giuseppe is revered in Italy as the protector of fathers, carpenters and the poor. According to tradition, he helped during a famine in Sicily, after which the population honored him by handing out bread and pastries. This eventually led to the creation of the famous Zeppole di San Giuseppe, a pastry symbolizing gratitude,
Making your own Zeppole di San Giuseppe is easier than you think! This recipe is for about 8 to 10 pastries.
250 ml of water
100 g butter
150 g flour
4 eggs
Pinch of salt
For the pastry cream:
500 ml of milk
4 egg yolks
100 g sugar
40 g cornstarch
1 teaspoon vanilla extract
Grated lemon peel
For the topping:
Powdered sugar
Amarena cherries (optional)
Bring the water with the butter and a pinch of salt to a boil.
Add the flour all at once and stir well until the dough forms a ball and releases from the pan.
Remove the pan from the heat and let cool for a while.
Add the eggs one at a time and beat well until a smooth batter forms.
Form the zeppole:
Put the batter in a piping bag with a serrated nozzle.
Pipe circles on baking sheet (for oven version) or on baking paper for deep frying.
Baking or frying:
Oven: Bake the zeppole at 200°C for 25-30 minutes until golden brown and fluffy.
Frying: Heat oil to 170°C and fry the zeppole until golden brown and crispy. Drain on kitchen paper.
Prepare the pastry cream:
Heat the milk with the vanilla extract and lemon zest.
In a bowl, whisk the egg yolks, sugar and cornstarch until smooth.
Slowly pour in the warm milk and keep whisking.
Return to the pan and heat, stirring, until a thick cream forms.
Let cool and place in a piping bag.
Finish:
Cut open the zeppole and fill with the pastry cream.
Pipe a tuft of cream on top and garnish with an amarena cherry.
Sprinkle with powdered sugar.
Buon appetito! 🇮🇹
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