RECIPE for San Giuseppe Baked ZEPPOLE, perfect sweet treats for Father’s Day: simple, indulgent, light, and also great to fry and fill in many ways.
This year I made the recipe for San Giuseppe baked zeppole with a different feeling. They are the sweets of Father’s Day, those that smell like home, powdered sugar and custard. I made them with a lump in my throat: after my second dad also passed away a few days ago, I felt an even greater need to bring this traditional San Giuseppe dessert to the table.
The baked zeppole are a lighter version of the classic fried ones, but they are still soft and hollow, perfect to fill with classic pastry cream and sour cherries. And yes, if you want you can also fry them: the dough is pâte à choux, the same used for cream puffs, so it’s super versatile.
Join me in the kitchen today for the San Giuseppe baked zeppole recipe.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 2 1/2 cups all-purpose flour (the one you usually use)
- 1 1/4 cups water
- 1 pinch salt
- 6.35 oz butter
- 8 eggs
Steps
Bring the water to a boil with the butter and the pinch of salt.
Remove from the heat and add the flour all at once, stirring.
Return to the heat until the mixture pulls away from the sides of the pan, then take off the stove and let it cool for 10 minutes.
Add the eggs one at a time: stop when the dough becomes smooth, glossy and falls from the spatula forming a “V”.
Eight eggs may be enough; add another egg only if needed.
Transfer the dough to a piping bag fitted with a star tip; on baking paper shape 20 rings (diameter about 2 3/4–3 1/8 in), making a double swirl for each zeppola.
Space them well because they will rise during baking.
Bake in a conventional oven at 392°F for 15 minutes, then lower to 356°F for another 15–20 minutes.
For the last 5 minutes leave the oven door slightly ajar to dry them out.Make a hole underneath or cut them in half, fill with custard using a piping bag.
Enjoy!
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RECIPE for San Giuseppe Baked ZEPPOLE
✔️ Dry the dough well on the heat before adding the eggs: it must pull away from the sides of the pot.
✔️ Add the eggs one at a time, and only when the mixture is warm, not hot.
✔️ Do not open the oven in the first 20 minutes: it’s the quickest way to end up with deflated zeppole.
✔️ After baking, leave them in the turned-off oven for 5–10 minutes with the door slightly open: this keeps them perfect and prevents collapse.
They keep in the fridge for 1–2 days; better to fill them shortly before serving.
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FAQ RECIPE for San Giuseppe Baked ZEPPOLE
Why do baked zeppole deflate?
Because the dough was too runny or the oven was opened too early. Insufficient baking can also cause the problem.
Can they be prepared in advance?
Yes! You can prepare the shells the day before and store them in an airtight container. Fill them a few hours before serving.
How to store San Giuseppe zeppole?
Filled ones should be kept in the fridge and consumed within 24 hours. Without cream they last up to 2 days.
What is the difference between zeppole and cream puffs?
The dough is similar (pâte à choux), but the shape and the tradition linked to Saint Joseph’s Day differ.
Is the baked zeppole recipe also perfect for frying?
Absolutely yes, you can use the same recipe to fry them.
How can I fill them?
With classic pastry cream and sour cherries, or pistachio cream, chocolate cream, diplomat cream, ricotta with chocolate chips, coffee cream, etc.
