St. Joseph’s Zeppole Recipe: today I show you one of the simplest and easiest recipes to make baked St. Joseph’s Zeppole.
This is the baked version of the St. Joseph’s zeppole, garnished with pastry cream and amarena cherries in syrup. Baking makes these zeppole light and certainly less caloric! The recipe for the base dough, that is Choux pastry, is really very easy and, with a few tips, doable by everyone!
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Father's Day, St. Joseph's Day
- Energy 451.14 (Kcal)
- Carbohydrates 30.34 (g) of which sugars 8.45 (g)
- Proteins 11.81 (g)
- Fat 31.93 (g) of which saturated 19.53 (g)of which unsaturated 12.17 (g)
- Fibers 0.73 (g)
- Sodium 252.69 (mg)
Indicative values for a portion of 100 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 St. Joseph’s Zeppole Recipe:
- 1 cup water
- 7 oz butter (about 7 oz / roughly 7/8 cup)
- 1 pinch salt
- 2 cups 00 flour (or all-purpose flour)
- 7 eggs
- 1 packet vanillin (vanilla powder)
- as needed pastry cream
- as needed amarena cherries in syrup
- as needed powdered sugar
Tools
- Piping bag
- Whisk
Steps for St. Joseph’s Zeppole Recipe:
-In a heavy-bottomed saucepan melt the butter and add the water and the pinch of salt.
-Add the flour and stir vigorously, kneading for 3–4 minutes until the dough pulls away from the sides of the pan.
-Transfer the mixture to a bowl and let it cool; meanwhile break the eggs into a bowl and add the packet of vanillin.
-When the choux pastry is warm (not hot), add the eggs one at a time, incorporating them with a wooden spoon.
-You should obtain a smooth, lump-free dough that forms the classic peak as shown in the video.
-Transfer the dough into a piping bag and pipe the zeppole onto a baking sheet lined with parchment paper.
-Bake in a convection oven at 356°F for 30 minutes.
-Then turn off the oven and leave it slightly ajar, allowing the zeppole to dry inside the oven (this step is essential).Transfer them to a work surface and let them cool. Open the zeppole and, using a piping bag, fill them with pastry cream. Or, if you prefer, garnish only on the surface.
Finish with the amarena cherries and powdered sugar. Serve and… enjoy, Maky!
Zeppole can be kept for a few days outside the fridge under a cake dome, or in an airtight container if you prefer to refrigerate them; bring them to room temperature before enjoying.
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