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“Authentic Zeppole di San Giuseppe – Recipe for an Italian delicacy”

“Authentic Zeppole di San Giuseppe – Recipe for an Italian delicacy”

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Authentic Zeppole di San Giuseppe – Recipe for an Italian Delicacy

Few desserts evoke the warmth of Italian tradition like Zeppole di San Giuseppe. These golden pastries, traditionally prepared for La Festa di San Giuseppe (Saint Joseph’s Day) on March 19th, are a sweet tribute to fathers and a cornerstone of southern Italian cuisine. Light, airy, and filled with luscious pastry cream, Zeppole are more than just a treat—they’re a bite of Italian heritage.

Whether you have Italian roots or are simply passionate about classic desserts, this authentic Zeppole di San Giuseppe recipe will transport your kitchen to the streets of Naples.

🌟 What Are Zeppole di San Giuseppe?

Zeppole are Italian pastries made from choux dough (similar to cream puffs), piped into rings, fried or baked, and then filled with crema pasticcera—Italian pastry cream. They’re typically topped with powdered sugar and a sweet cherry, making them as beautiful as they are delicious.

🛒 Ingredients

For the Zeppole Dough (Pâte à Choux):

  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter
  • 1/4 tsp salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs

For the Pastry Cream (Crema Pasticcera):

  • 2 cups (500 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 egg yolks
  • 1/4 cup (30 g) cornstarch
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, for authenticity)

For Frying and Garnish:

  • Vegetable oil (for frying, if opting for fried version)
  • Powdered sugar (for dusting)
  • Maraschino or Amarena cherries (for garnish)

👨‍🍳 How to Make Authentic Zeppole di San Giuseppe

Step 1: Make the Pastry Cream

  1. In a saucepan, heat milk over medium heat until warm (do not boil).
  2. In a bowl, whisk egg yolks with sugar until light and fluffy.
  3. Add cornstarch and mix until smooth.
  4. Slowly pour the warm milk into the egg mixture, whisking constantly.
  5. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
  6. Remove from heat, stir in vanilla (and lemon zest if using), and let it cool completely.

Step 2: Prepare the Choux Dough

  1. In a pot, combine water, butter, and salt. Bring to a boil.
  2. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
  3. Remove from heat. Let cool slightly before adding eggs one at a time, mixing well after each until smooth and glossy.
  4. Transfer dough to a piping bag fitted with a star tip.

Step 3: Shape and Cook the Zeppole

Fried Version:

  1. Heat oil in a deep fryer or heavy pot to 340°F (170°C).
  2. Pipe rings of dough onto parchment paper squares.
  3. Carefully slide the rings into the oil (parchment will detach and can be removed).
  4. Fry until golden brown, about 2–3 minutes per side. Drain on paper towels.

Baked Version (Optional):

  1. Preheat oven to 400°F (200°C).
  2. Pipe dough rings onto a baking sheet lined with parchment paper.
  3. Bake for 25–30 minutes until puffed and golden. Cool completely.