An Italian classic – these Zeppole di San Giuseppe are delicious pastries made from choux pastry, baked or fried, filled with a lemon-infused pastry cream and topped with an amarena cherry.

Italy has a variety of popular desserts, one of the most famous ones are these zeppole di San Giuseppe. These can also be called as Sfinci di San Giuseppe or Bigne di San Giuseppe – this depends in which region in Italy. Originating from Naples, Campania these zeppole are made for St Joseph’s feast on the 19th of March, also the day when Italy celebrates Father’s day. These zeppole are made from choux pastry, which can be either fried or baked. A luscious lemon-infused pastry cream is piped in the middle of the pastry together with an extra dollop on top. The zeppole are finished off with an amarena cherry (in syrup) and a generous sprinkle of icing sugar.

Baked Zeppole

Fried Zeppole

In Malta, we have a similar version of these zeppole for St Joseph’s day, we even call them the same! However, the Maltese Żeppoli ta’ San Ġużepp, are filled with a sweet ricotta mixture and drizzled with honey. In both countries they are prepared for the same day, and you will find them in bakeries everywhere from the beginning of February! Although if you can’t find them near you, they are so easy to make and here you will find a step-by-step guide on how to make them!

How to make the choux pastry (Pâte à Choux) for the Zeppole?

The choux pastry is made with basic ingredients. However, it has a tricky method which will make or break your end result. The choux pastry starts by cooking the dough. First up, bring to a boil the water, butter, salt and, if needed, sugar. Once this mixture starts to boil, remove from the heat and add all at once the flour. Make sure to incorporate completely the flour. Here the dough starts taking shape. Transfer the saucepan back to medium heat. Stirring constantly, continue cooking the dough. Be careful to not let the dough stick at the bottom of the pan. Cook for about 2 minutes.

Once the dough is cooked, remove from the heat and transfer to a bowl. You can either use a stand mixer or else do it by hand with a whisk or spatula. Mix the dough for a few seconds so that the dough cools slightly. Add an egg and mix in the dough. The dough will split at first, but do not panic just continue mixing, the dough/batter will get better soon. Continue adding an egg at a time. The dough is ready when a V-shaped is formed on the whisk when you lift it up.

How to cook the Zeppole di San Giuseppe?

Cooking these Italian zeppole is relatively easy, they just need to be fried in hot oil or else baked!

Fried

To make these zeppole, start by cuttin several parchment papers into squares about 8x8cm and set aside.
Fill a large pot with vegetable oil and heat it to about 170°C. Place the choux dough in a piping bag, fitted with a large open star nozzle (the size of the nozzle will determine the size of your zeppole). Pipe out the rosettes on the previously cut parchment papers. Ideally make two rosettes on top of each other and leave a hole in the middle.

Drop each one with the parchment paper facing up in the oil. You will know if the oil is hot enough, as when you drop the batter it should rise to the top and starts puffing immediately. Once it’s starting to cook remove the parchment paper. The cooking time should take about 3 minutes on each side of the fritter or until they achieve a nice golden colour.

Oven

To cook the zeppole in the oven, start by preheating the oven to 220°C or 425°F. Place the choux dough in a piping bag, fitted with a large open star nozzle (the size of the nozzle will determine the size of your zeppole). Pipe out the rosettes on a parchment paper lined sheet pan. Ideally make two rosettes on top of each other and leave a hole in the middle. Leaving a good amount of space between each zeppola, as they puff up quite a lot.

Start baking the zeppole at this temperature for about about 10 minutes. Reduce the temperature to 180°C or 350°F and let cook for another 30 minutes. During this baking time, do not open the oven door as this might cause them to deflate. Once the zeppole are done, take them out and place on a cooling rack. While still hot, I like to poke some holes at the bottom to let the steam out.

Air Fryer

Baking the zeppole in an air fryer is slightly easier, although it won’t give a crispy shell as the oven does. However, they turn out still so delicious! Ideally, divide the batch into 3 (or more). Pipe 4 rosettes on two separate parchment papers, cut to the size of your air fryer basket. Bake them for 15 minutes at 180°C or 350°F. At the 10 minute mark, I like to turn them over to make sure that the bottom is fully cooked. However, this step will mostly rely on what type of air fryer you have. Once done, take them out and place on a cooling rack. While still hot, I like to poke some holes at the bottom of the eclair to let the steam out.

FAQs

Can I put sugar in my choux pastry?

Of course! However, traditionally sugar isn’t an ingredient used in the dough. The main reason is that the lemon-infused pastry cream filling is already very sweet in itself, and additionally, at the end, these zeppole are generously sprinkled with icing sugar.

How to store the zeppole?

Zeppole are ideally made to be eaten immediately, as they will get soggy if you let them stand, especially if you fill them way in advance. Therefore, I only recommend that you make them when you are going to eat them. However, if you have any leftovers, I suggest that you eat them by the next day. Empty choux pastry can be stored in airtight container for about 5 days. Whilst the pastry cream can stay in the fridge for about 3 days.

Ingredients

Lemon-infused pastry cream

500 ml full fat milk
40 g cornstarch
100 g sugar
4 egg yolks
2 tsp vanilla bean paste
zest of one lemon
1/2 tsp salt

Choux Pastry

250 ml water
160 g plain flour
1/2 tsp salt
100 g butter
4 eggs room temperature

Decoration

12 amarena cherries or sour cherries in syrup
icing sugar

Instructions

Preparing the Lemon-infused Pastry Cream

In a small saucepan with the heat turned off, combine together all the pastry cream ingredients. Cook your cream filling on medium heat, stirring continuously until it thickens. It is important not to move away from the cream while cooking as once it thickens you have to remove it from the stove immediately or it will burn. Place the cream into a clean bowl and cover with plastic wrap, making sure that the plastic wrap is touching the cream. Leave it to cool down in the fridge for at least 30 minutes.

Preparing the Choux Pastry

In a saucepan over medium heat, bring to a boil the water, butter and salt. Remove the saucepan. Add all the flour and stir well until all the flour is incorporated.
Transfer the saucepan back on medium heat, and cook the dough for about 2 minutes. Stirring constantly to make sure that none of the dough sticks to the saucepan. Transfer the cooked dough to a large bowl.
Mix the dough slightly so that it cools down a bit. You can either do these steps in a stand mixer or by hand. Start adding an egg at a time to dough. Before adding another egg make sure that the previous one is fully incorporated. In addition, do not be alarmed, but at first when you add the egg, the dough will break. Just continue mixing until a smooth dough will soon be achieved.
Fill a large piping bag with the dough. You can either use a large round tip or a french star tip.

Baked Method*

Before starting the choux pastry, preheat the oven to 220°C or 425°F. Line a baking tray with parchment paper. Set aside. Pipe 12 equal size rosettes, two rounds on each other. with a hole in the middle. It's important to leave a good amount of space between them as they will puff. Bake them for 10 minutes. Reduce the temperature to 180°C or 350°F and continue cooking for 30 minutes. Once they are ready, place them on a cooling rack. With a toothpick, do two little holes at the bottom of the eclair so that the steam can escape.

Fried Method

Cut several parchment papers into squares about 8x8cm and set aside. Fill a large pot with vegetable oil. Heat the oil to about 170°C. Place the dough in a piping bag, fitted with an open star nozzle. Pipe out the rosettes on the previously cut parchment papers. Drop each rosette with the parchment paper facing up in the oil. Once it's starting to cook remove the parchment paper and let it continue to cook for about 3 minutes on each side, until they are nicely golden in colour. Drain from excess oil on some paper towels.

Assemble

With a serrated knife slice through the baked choux pastry. Place the pastry cream in a piping bag and fill generously the bottom choux pastry. Close the pastry with top part and pipe a swirl in the hollowed centre. On top of the pastry cream swirl, add the amarena cherry and give a generous dusting of icing sugar. Enjoy!

Notes

*Air Fryer Method

Prepare two parchment papers the size of your air fryer basket. On each one pipe 4 equal size eclairs of about 10cm in length. It’s important to leave a good amount of space between them as they will puff. Brush the top of the eclairs with water.
Bake them in the air fryer at 180°C or 350°F for 15 minutes. After 10 minutes of baking, I like to turn over the eclairs so that the bottoms are cooked through as well.
Once they are ready, place them on a cooling rack. With a toothpick, do two little holes at the bottom of the eclair so that the steam can escape.

Nutrition

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Italian Zeppole di San Giuseppe

How to make the choux pastry (Pâte à Choux) for the Zeppole?