The Saint Joseph’s zeppole cooked in a hot air fryer are a great alternative to the classic oven-baked zeppole. For this recipe I made the zeppole using the classic choux pastry and then cooked them in a hot air fryer. I filled the zeppole with pastry cream and garnished them with whipped cream and amarena cherries. With a little effort and patience you’ll create zeppole with a delicate flavor that will delight the whole family and honor those celebrated on March 19th!
For more recipes cooked in a hot air fryer consult the special Hot air fryer (airfryer) – Recipes and tips for use.
See the collection:
Zeppole di San Giuseppe: recipes for Father’s Day
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Air fryer
Ingredients
- 3.5 tbsp butter
- 2/3 cup water
- 3.5 oz all-purpose flour
- 1 pinch salt
- 2 eggs (large)
- as needed pastry cream
- 3.4 fl oz whipping cream
- as needed amarena cherries
Tools
- Air fryer
- Air fryer parchment paper
- Piping bags
Steps
To make Saint Joseph’s zeppole in the air fryer, melt the butter in a bain-marie, then pour it into a saucepan, add the water and a pinch of salt. Put over low heat and bring to a boil.
Add the flour and stir until the mixture pulls away from the sides of the pan. Transfer the mixture to a bowl and let it cool to room temperature.
Add the eggs one at a time, waiting for each to be absorbed before adding the next, and mix until you obtain a smooth, creamy batter.
Transfer the dough to a piping bag and, on the air fryer basket lined with parchment paper (preferably the perforated type made for air fryers), pipe the zeppole in a doughnut shape (making 2 or 3 turns).
Cook in the hot air fryer at 356°F for 10 minutes, then flip the zeppole and cook for another 5 minutes, still at 356°F.
Then lower the temperature to 248°F and cook for another 10 minutes; during this final phase I recommend not opening the basket. When the cooking is finished, leave the zeppole in the basket for 5 minutes, then remove them and let them cool completely.
Split the zeppole in half and fill them with pastry cream. Garnish the top of each zeppola with whipped cream and amarena cherries. Enjoy!
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