The ST. JOSEPH’S ZEPPOLE are a very popular pastry in the Vesuvius area and were once prepared and sold directly in the streets. There are several theories about the invention of this pastry, attributed either to the nuns of San Gregorio Armeno, those of the Croce di Lucca, or those of the Splendore convent, but always in Naples. The first written recipe dates back to 1837, in Ippolito Cavalcanti’s treatise on Neapolitan cuisine.
They are generally prepared for Saint Joseph’s Day (March 19), which is why they are a typical dessert for Father’s Day in Italy. The main ingredients are flour, sugar, eggs, butter, pastry cream, a dusting of powdered sugar and candied sour cherries (amarene) for decoration.
In Neapolitan tradition there are two variants of St. Joseph’s zeppole: fried and baked. In both cases the zeppole have a round shape with a central hole of about 0.8 in (2 cm) in diameter and are garnished by covering them with pastry cream and placing a candied sour cherry (amarena) on top. Some pastry shops also fill the inside of the zeppola with cream, deviating from the tradition.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6-8 zeppole
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Saint Joseph
Ingredients
- 5/8 cup all-purpose flour
- 1/2 cup water
- 3 1/2 tbsp butter
- 1 pinch salt
- 2 eggs (medium, at room temperature)
- 2 1/8 cups milk
- 4 egg yolks (medium)
- 1 cup granulated sugar
- 6 tbsp cornstarch (Maizena)
- 1 lemon
YOU’LL NEED FOR THE ZEPPOLE
- 2 Piping bag
- 2 Pots
- 2 Bowls
- 1 Baking sheet
- Parchment paper
PREPARATION OF ST. JOSEPH’S ZEPPOLE
In a nonstick pot, place the water, butter and a pinch of salt and, stirring with a wooden spoon, bring to a boil.
As soon as the water begins to boil, remove the pot from the heat and sift in the flour. Continue stirring with the wooden spoon until the mixture becomes compact and free of lumps.
Return the pot to low heat and keep stirring until the dough pulls away from the sides and bottom of the pot.
Then turn off the heat, transfer the choux pastry to a bowl and let it cool completely.
Once the dough has cooled well, begin adding one egg at a time. Be sure to add the next egg only after the previous one has been fully absorbed. If, after incorporating both eggs, the mixture appears too stiff, add a beaten egg little by little, adjusting the amount until you obtain the right consistency.
The mixture should be smooth, free of lumps and glossy.
Transfer the choux pastry to a piping bag fitted with a star tip.
Line a baking sheet with parchment paper and, using the piping bag, pipe a spiral of about 3 inches.
Bake in a preheated oven at 428°F for 10 minutes and then at 356°F for another 20-25 minutes.
When they are well browned, turn off the oven, leave the door slightly open to let the steam escape, and keep them inside for about 5-10 minutes.
Remove the zeppole from the oven and let them cool completely.
Place the milk with the lemon zest (taking care not to include the white pith, which would make it bitter) and bring to a boil.
In a large bowl, whisk the eggs with the sugar until combined, then gradually add the cornstarch, mixing well.
Once everything is combined, set it aside.
As soon as the milk reaches a boil, remove the lemon zest and pour the milk slowly, a little at a time, into the egg mixture, whisking quickly to temper the eggs and prevent curdling.
Return the mixture to the heat over low flame and continue cooking, stirring with a whisk or wooden spoon, until it thickens.
When the cream begins to simmer, add the lemon juice and continue stirring until you reach the desired thickness. Be careful at this stage, because once cooled the cream will thicken further.
When cooked, place the cream in a bowl, cover it directly with plastic wrap to prevent a skin from forming on the surface and let it cool completely.
Whisk the pastry cream until it is smooth again, then place it in a piping bag fitted with a star tip and decorate your baked zeppole with the cream, placing a candied sour cherry (amarena) in the center of each.
