Recipe Zeppole di San Giuseppe: the Italian Father’s Day pastry

1. Prepare the dough:

2. • 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.

3. 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.

4. 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.

5. 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.

6. 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! 🇮🇹