The Neapolitan zeppolone is, without a doubt, one of the most loved desserts for Father’s Day.
This large and showy version of the classic zeppola wins everyone over with its generous shape and its creamy, fresh filling. The dessert for Father’s Day that is most liked at my house is a ritual to prepare every year.
Every time I mention it my children jump for joy even before it’s out of the oven, and my dad, even if he’s on a strict diet, gives up pasta to leave room for a generous slice of his favorite dessert.
The dough is the same as that of zeppole: choux pastry, a light dough that becomes golden and crisp when baked.
In this recipe I make the baked zeppolone, a lighter but equally indulgent variant, ideal for those who want to enjoy a traditional dessert without frying.
The zeppolone became popular because it is theatrical: large, filled and decorated, perfect as a dessert to bring to the table during family lunches. In the traditional recipe the zeppola is decorated with one or more candied sour cherries, but today variants with strawberries, chantilly cream or pistachio are very common.
The San Giuseppe baked zeppolone filled with pastry cream and decorated with sweet spring strawberries makes this dessert even more irresistible!
Ideal to serve as dessert and to share with relatives and, of course, with dad.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients for the zeppolone
- 5 eggs
- 1 1/4 cups type 1 or 00 flour
- 2/3 cup water
- 7 tbsp butter
- 1 pinch fine salt
- 1 1/2 cups strawberries
- 3 eggs
- 3 1/8 cups milk
- 4 tbsp sugar
- 1/3 cup potato starch
- 1 packet vanilla
Tools
- 1 Ciotola
- 1 Planetaria
- 1 Sac a poche
- 1 Teglia
- Carta forno
- 1 Pentola
- 1 Cucchiaio di legno
- 1 Setaccio
Steps for the zeppolone
To prepare the baked zeppolone, start by making the choux pastry.
In a small saucepan bring the water, butter and a pinch of salt to a boil. When the butter is completely melted, add the sifted flour all at once with a sieve. Mix vigorously with a wooden spoon until you obtain a compact dough that pulls away from the sides of the pan. This step is essential because it allows the dough to develop the right texture.
Once ready, let the dough cool slightly and then incorporate the eggs one at a time, mixing well; you can use either a wooden spoon or the planetary mixer with the flat beater, until you obtain a smooth, soft and slightly glossy mixture.
For the pastry cream recipe CLICK HERE
Remove from the oven and let cool completely. Carefully slice in half and fill, with the help of the piping bag, with pastry cream and strawberries halved or cut into quarters.
After spreading the cream on the base, close the zeppolone with the top and finish the decoration with additional rosettes of cream on the surface and fresh strawberries.
Bake in a conventional oven at about 374°F for 25 minutes, then lower the temperature to 338°F and bake for another 20 minutes until the surface is golden and the structure is well risen and dry.
Storage of the Neapolitan zeppolone
Refrigerator storage
Once filled, the Neapolitan zeppolone must be stored in the refrigerator because it contains cream and fresh fruit.
Place it in a covered cake container or cover it with plastic wrap.
Store it in the central part of the refrigerator.
This way the zeppolone filled with pastry cream and strawberries keeps for 1–2 days at most.
Important tip
To keep the pastry crispier, ideally:
prepare the choux base in advance,
fill the zeppolone a few hours before serving.
Choux pastry, in fact, tends to soften when it comes into contact with the cream.
Take the zeppolone out of the refrigerator 10–15 minutes before serving. This way the cream will become softer and the dessert will have an even more intense flavor.
Freezing is not recommended
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