The Zeppole di San Giuseppe (Saint Joseph’s Zeppole), fried, are the undisputed symbol of Italian pastry to celebrate Father’s Day. This delicious preparation has its roots in the Neapolitan tradition: it is said that the recipe dates back to the 1700s, created by pastry masters who began frying small rings of choux pastry right in the streets, making them a communal ritual.
Characterized by a crown of soft choux pastry, a generous amount of pastry cream and the indispensable amarena cherries in syrup, they represent a perfect balance of textures and flavors.
Although tradition strictly wants them fried to obtain that unmistakable golden crunch, below you’ll find all the steps needed to make them also in an oven-baked version, lighter but just as impressive and tasty.
Below I leave you other delicious sweets to try for Father’s Day, and then, as always, right under the photo you’ll find how to prepare the fried Zeppole di San Giuseppe!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Portions: 8People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Father's Day
Ingredients for Fried Zeppole di San Giuseppe
- 3 eggs (medium)
- 1 egg yolk
- 1 1/4 cups all-purpose flour (about 150 g)
- 4 tbsp butter (about 55 g, cold)
- 1 cup water (250 ml)
- 1 pinch salt
- 1 1/2 cups pastry cream (about 350 g)
- 4 1/4 cups peanut oil (about 1 L)
- amarena cherries in syrup
- as needed powdered sugar (optional)
Tools
- 1 Piping bag with star tip
- 1 Small saucepan
- 1 Hand whisk
- 1 Thermometer kitchen
Preparation Fried Zeppole di San Giuseppe
1. To prepare the fried Zeppole di San Giuseppe first make the pastry cream; you can follow my recipe linked in the ingredients.
Or make it in the microwave (much easier and faster), then place it in a piping bag fitted with a star tip and let it cool.
2. Now prepare the choux pastry: put the water and the cold butter cut into pieces from the fridge, and the salt into a small saucepan.
Turn on the heat and melt while stirring with a hand whisk.
3. When the butter has melted and the water begins to boil, add the flour all at once.
Stir quickly with a wooden spoon until the mixture pulls away from the sides (still on the heat).
4. Turn off the heat and transfer the mixture into a bowl, spreading it out to let it cool slightly.
5. Add one egg at a time, mixing vigorously with the wooden spoon until it is absorbed, then add the second egg.
Let it absorb and add the third; it will be difficult at first to incorporate them, but little by little you will succeed.
6. You should obtain a smooth and homogeneous but creamy mixture; put it into a piping bag fitted with a medium-large star tip.
On your work surface, lay a sheet of baking paper and pipe circles with the piping bag to form the Zeppole di San Giuseppe.
7. Pipe 2 rounds for each zeppola, stacking upwards; the larger you make them the fewer you will get. With these quantities you will have 6 large zeppole about 2 3/4 in each.
Cut the baking paper around the freshly piped zeppole to form squares.
1. Once all the zeppole are piped, heat the peanut oil for frying in a small, tall saucepan.
You should measure with a kitchen thermometer 347°F for optimal cooking so they do not turn out greasy after frying.
2. Fry two zeppole at a time by holding the square of baking paper; when the zeppola touches the oil the paper will detach and stay in your hand.
3. Let them brown on one side, turn them with a slotted spoon and brown the other side as well.
It will take about 5 minutes; then drain them on paper to remove excess oil.
4. When all the zeppole are ready, if you like you can dust them with powdered sugar and then pipe a generous ring of pastry cream.
Finish with an amarena cherry in syrup placed in the center of the cream.
1. If you prefer you can bake the zeppole in the oven: once formed on the baking paper, preheat the oven to 392°F (conventional).
Transfer the baking paper with the piped zeppole onto a baking tray and bake for 20–25 minutes on the lower rack of the oven.
2. Turn off the oven, open the door slightly and prop it with a wooden spoon so there is a small gap, letting the zeppole dry inside.
Fill them only when they are completely cold, arranging them on a serving platter as you go.
How to store Zeppole di San Giuseppe
Unfilled: Once cooked (fried or baked) and cooled, zeppole can be stored in an airtight container for 2 days at room temperature. If they lose their crispness, pass them in a hot oven for one minute before filling.
Filled: Once filled with pastry cream, store them in the refrigerator and consume within 24 hours. Remember to take them out 15 minutes before serving to best enjoy the texture of the cream.
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FAQ (Questions & Answers)
Why did the zeppole deflate as soon as they were out of the oven?
Most likely they were removed from the oven too early or there was still moisture inside. Make sure they are well browned and let them dry in the turned-off oven with the door ajar for the last 5 minutes.
Can I prepare the choux pastry in advance?
Yes, the raw dough can be kept in a piping bag in the refrigerator for about 12 hours. However, for the best result it is recommended to form the zeppole and bake/fry them immediately.
How to avoid greasy fried zeppole?
The secret is the oil temperature, which should remain between 338°F and 347°F. If the oil is too cool, the dough will absorb the fat; if it’s too hot, they will darken on the outside while remaining raw inside.
