Baked Zeppole with Cream. Zeppole are delicacies typical of the feast of St. Joseph, but they are also eaten during Carnival. They have the classic doughnut shape, are garnished with pastry cream, candied cherries, and powdered sugar. They can be fried or baked. I made them in the oven because they are lighter and more digestible… but still always delicious…
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 7/8 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Zeppole with Cream
- 1/2 cup (4 oz) Water
- 3.5 tbsps Butter
- 3/4 cup Flour
- 1 tbsp Sugar
- Salt
- 3 oz Egg whites
- 3 oz Eggs
- Pastry cream as needed
- Candied cherries as needed
- Powdered sugar as needed
Tools
- 1 High-sided saucepan
Preparation of Baked Zeppole with Cream
First of all, you need to prepare the pastry cream and let it cool covered with plastic wrap. Bring the water to a boil in a saucepan, add the butter, sugar, and salt. Remove from the heat and add the flour all at once, stirring well, return to the heat and stir until a homogeneous mixture forms, it will be ready when it starts to come away from the sides. Let it cool, incorporate the beaten eggs and egg whites, mix well and vigorously. Take a piping bag, fill it with the mixture, and use a star nozzle to form the classic lines. Take a baking sheet covered with parchment paper and form circles spaced apart. Bake in a preheated oven at 356°F; they will puff up and be ready when they are golden. Once they are ready, fill them with pastry cream (you can find the cream recipe on the blog), sprinkle with powdered sugar, and decorate with candied cherries.
Notes
Before filling, it is important that both the cream and the zeppole are cold, otherwise the zeppole dough will soften.
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