The St. Joseph’s zeppole, baked or fried, are a classic Neapolitan dessert for Father’s Day. For my blog and my diet, of course I chose the lighter baked version, which I personally prefer to the fried one because it is more delicate in flavor.
To make these zeppole I used my father’s basic pâte à choux recipe, which he used for many desserts—he was very good in the kitchen. For the filling I used my version of light pastry cream without eggs.
Longtime followers know I also love using the Versilia small oven. This recipe was also tested in a Versilia oven by a friend; you will find the instructions and photos at the end of the recipe.
Other light desserts for celebrations are here:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 12 zeppole
- Cooking methods: Stovetop, Oven
- Cuisine: Healthy
- Seasonality: Father's Day, St. Joseph's Day
Ingredients
- pastry cream recipe (click here for the pastry cream recipe, to be made with the ingredients listed below)
- 2 cups skim milk
- 1/3 cup all-purpose flour (about 3 tablespoons)
- 2 tbsp sugar (about 2 tablespoons)
- 1 tsp vanillin (vanilla powder)
- 1/2 tsp turmeric powder
- A few slice lemon peel
- 1 cup all-purpose flour
- 6 tbsp light butter (about 3 oz / 80 g)
- 4 eggs
- 7 fl oz water
- 1 pinch salt
- 12 sour cherries in syrup (amarene sciroppate)
- 1 tsp powdered sugar (optional)
- Points per zeppola = 3 WW points
Tools
- Mixer
- Piping bag
- Versilia small oven
Preparation
Prepare the light pastry cream using the indicated quantities (double the original recipe) at least a few hours in advance so it can thicken well in the refrigerator.
First, prepare all the ingredients and sift the flour well.
Put the butter, water and a pinch of salt in a small saucepan and heat over medium heat, stirring. As soon as it begins to boil, remove from the heat, pour in all the flour and stir quickly with a wooden spoon to fully incorporate the flour.
Return immediately to the heat and continue stirring for a few minutes until the dough pulls away from the pan, leaving a light film on the sides.
Remove from the heat and let cool. To speed this up, place it in a cold metal container from the fridge and immerse in cold water.
In the meantime, beat the 4 eggs in a pitcher so you can pour them in a thin stream without difficulty. When the dough has cooled, transfer it to a stand mixer (you can of course do it by hand or with electric whisks but it will take more patience) and fit the paddle attachment.
Run the mixer on low and incorporate the beaten eggs: add a little at a time and let it incorporate completely before adding more. At the end you will obtain a smooth, creamy dough.
While you are incorporating the eggs, prepare a large baking sheet — a rimmed baking tray works fine — and line it with parchment paper or a silicone sheet. Also prepare a piping bag with a large star tip and preheat the oven to 392°F if fan-forced (392°F) or 428°F if conventional (428°F).
As soon as the dough has absorbed all the eggs, transfer it to the piping bag and pipe 12 double-round shapes on the parchment, spaced well apart and leaving a small hole in the center of each. If 12 zeppole don’t fit at once, bake in two batches.
Bake for about 25 minutes, until the zeppole are nicely golden. Turn the oven off, open the door slightly and leave them inside for another 5 minutes.
Remove the zeppole from the oven and let them cool well on a rack. What a wonderful aroma!
Tradition helps the diet. Although many recipes fill the zeppole with cream inside, in the classic Neapolitan tradition the zeppole are filled only on the surface: less cream, fewer WW points!
So, using the piping bag, garnish each zeppola on top with about 30–35 g of cream (approximately 2 tablespoons). If desired, dust with powdered sugar and always finish with the typical sour cherry in syrup on top of each zeppola.
So here are our light baked St. Joseph’s zeppole, ready to enjoy!
Best wishes to all the dads and a personal dedication to mine, with whom I made countless zeppole during my childhood — and who sadly is no longer here
Enjoy!
by Giovanna Buono
Instructions for the Versilia small oven
I thank Lorella Costantini for successfully trying to bake the zeppole in the Versilia small oven and for posting photos and the procedure.
Lorella wrote: “cooking on medium stovetop, medium-high flame for 10 minutes, then I lowered it. After about 25 minutes I lifted the lid but they were still undercooked, so I increased to medium/high and watched until they reached a nice golden color“. Here are Lorella’s photos:
Aren’t they beautiful? And Lorella is very skilled: many thanks.
