RECIPE for San Giuseppe Zeppole (oven-baked), perfect, sweet treats for Father’s Day — simple and indulgent, light, also great for frying and filling in many ways.
This year I prepared the recipe for oven-baked San Giuseppe zeppole with a different feeling. They are the sweets of Father’s Day, those that smell like home, powdered sugar and custard. I made them with a lump in my throat: after my second dad also passed away a few days ago, I felt an even stronger need to bring this traditional Saint Joseph dessert to the table.
The oven-baked zeppole are a lighter version of the classic fried ones, but are still soft and hollow inside, perfect to fill with classic custard and cherries. And yes, if you want you can also fry them: the dough is pâte à choux (choux pastry), the same used for cream puffs, so it’s super versatile.
Follow me in the kitchen today — here is the recipe for San Giuseppe zeppole (oven-baked).
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 2 1/2 cups (about 300 g) all-purpose flour (the one you usually use)
- 1 1/4 cups (about 300 ml) water
- 1 pinch salt
- 6.3 oz (about 13 tbsp / 1 5/8 sticks, ~180 g) butter
- 8 eggs
Steps
Bring the water, butter and salt to a boil.
Remove from the heat and add the flour all at once, stirring.
Return to the heat until the mixture pulls away from the sides of the pan, then remove from the heat and let cool for 10 minutes.
Add the eggs one at a time: stop when the dough becomes smooth, glossy and falls from the spatula forming a “V”.
Eight eggs may be enough; add one more egg only if needed.
Transfer the dough to a piping bag with a star tip and on parchment paper pipe 20 rings (diameter 2 3/4–3 1/8 in), making two concentric rounds for each zeppola.
Keep them well spaced because they will rise during baking.
Bake in a conventional oven at 392°F for 15 minutes, then lower to 356°F for another 15–20 minutes.
In the last 5 minutes leave the oven door slightly ajar to let them dry.Make a hole underneath or cut them in half, fill with custard using a piping bag.
Enjoy!
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RECIPE for San Giuseppe Zeppole (oven-baked)
✔️ Make sure to dry the dough well in the pan before adding the eggs: it must pull away from the sides of the pot.
✔️ Eggs should be added one at a time, and only when the mixture is warm.
✔️ Do not open the oven in the first 20 minutes: that’s the quickest way to find your zeppole deflated.
✔️ After baking, leave them in the turned-off oven for 5-10 minutes with the door slightly ajar: this keeps them perfect and prevents collapse.
They keep in the fridge for 1–2 days; it’s better to fill them shortly before serving.
FAQ RECIPE for San Giuseppe Zeppole (oven-baked)
Why do oven-baked zeppole collapse?
Because the dough was too wet or the oven was opened too early. Insufficient baking time can also cause the problem.
Can they be prepared in advance?
Yes! You can prepare the shells the day before and store them in an airtight container. Fill them a few hours before serving.
How should I store San Giuseppe zeppole?
Filled zeppole should be kept in the fridge and eaten within 24 hours. Unfilled shells last up to 2 days.
What’s the difference between zeppole and cream puffs?
The dough is similar (pâte à choux), but the shape and the tradition linked to Saint Joseph’s Day differ.
Is the oven-baked zeppole recipe also suitable for frying?
Absolutely yes, you can use the same recipe for frying.
How can I fill them?
With classic custard and cherries, or pistachio cream, chocolate cream, diplomat cream, ricotta with chocolate chips, or coffee cream.
