Zeppole of Saint Joseph are the traditional dessert of Naples to celebrate March 19th Saint Joseph and Father’s Day. In my house, they are indispensable, in fact, every year I make them for my husband Joseph to celebrate his name day and to celebrate Father’s Day after all he is a wonderful dad! The recipe is a soft choux pastry filled with custard and decorated with the classic black cherry!
Well, let’s discover it together and I look forward to seeing you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 378.83 (Kcal)
- Carbohydrates 39.23 (g) of which sugars 20.58 (g)
- Proteins 9.58 (g)
- Fat 21.37 (g) of which saturated 12.56 (g)of which unsaturated 8.71 (g)
- Fibers 0.81 (g)
- Sodium 182.24 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zeppole of Saint Joseph
- 1 cup all-purpose flour
- 1/2 cup water
- 7 tbsp butter
- 4 large eggs
- 1 pinch salt
- 1 cup milk
- 1/3 cup sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- Half lemon zest (untreated lemon)
- 6 syrup-soaked cherries
- 2 tbsp powdered sugar
Tools Needed
- Pan – non-stick
- Piping bag + star nozzle
- Hand whisk
- Parchment paper
Preparation of Zeppole of Saint Joseph
For the recipe click HERE
In a pan, place the water, butter, and salt and bring to a boil. Then remove from the heat and add all the flour at once, stir with a wooden spoon and return to the heat.
Continue stirring until the dough is smooth and detaches from the pan walls forming a ball.
Transfer everything to a bowl, let it cool for about 5 minutes, then add the eggs one at a time. The dough is ready when it is smooth and similar to a firm cream.
Prepare a greased and floured baking sheet, then fill a piping bag fitted with a star nozzle with the dough. Create a circle at the base and spiral up to make another round, leaving a hole in the center of the zeppola; the image is that of a double-layered small donut.
Bake in a ventilated oven at 350°F for about 30 minutes until the zeppole are beautifully golden. Once cooked, turn off the oven, open the door, and let them dry inside.
Let them cool completely, then top them with custard using a piping bag, place the classic cherry, and dust them with powdered sugar.
Prepare a tray and place a sheet of parchment paper on it. Transfer the dough to a piping bag and form the zeppole on the parchment paper, then cut them out.
Meanwhile, heat peanut oil in a pan to 338°F, the optimal temperature for frying. Start placing the zeppola with the parchment square into the oil, remove the paper once it detaches by itself, and cook on both sides for about 5/6 minutes. The zeppola is ready when slightly golden. Afterwards, top them with custard, the classic cherry, and a sprinkle of powdered sugar.
Storage
Zeppole should be consumed immediately after making them, otherwise, you can store them for one day in the fridge.
