Impasto della Zeppola di San Giuseppe (St. Joseph’s Zeppole Dough)

Zeppole di San Giuseppe are traditional Italian pastries celebrated on Saint Joseph’s Day, March 19th, particularly in Naples, Campania, where I reside. These delightful treats consist of choux pastry filled with creamy custard and topped with amarena cherries. Let me show you how I make them.

Notes:

Ensure the pastry cream is completely cooled before assembling to prevent sogginess.

The choux pastry should be baked until crisp to maintain its structure.

Zeppole are best enjoyed fresh but can be stored in the refrigerator for up to two days.

Ingredients:

For the Choux Pastry:

• 50g (1/4 cup) unsalted butter
• 250ml (1 cup) water
• 1 tablespoon sugar
• Pinch of salt
• 150g (1 cup) all-purpose flour
• 3 large eggs

For the Pastry Cream:

• 2 large egg yolks
• 75g (1/3 cup) granulated sugar
• 20g (2 tablespoons) all-purpose flour or cornstarch
• 250ml (1 cup) whole milk
• 1 teaspoon vanilla extract

For the Topping:

• 12 amarena cherries in syrup
• Powdered sugar for dusting
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Instructions:

1. Prepare the Pastry Cream:
   • In a saucepan, whisk together egg yolks, sugar, and flour until smooth.
   • Gradually add milk, whisking continuously to prevent lumps.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Remove from heat, stir in vanilla extract, and let it cool completely.
2. Make the Choux Pastry:
   • Preheat your oven to 180°C (350°F).
   • In a saucepan, combine butter, water, sugar, and salt. Bring to a boil over medium heat.
   • Remove from heat, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides.
   • Allow the mixture to cool slightly, then beat in eggs one at a time until smooth and glossy.
3. Shape and Bake:
   • Transfer the choux pastry to a piping bag fitted with a large star tip.
   • On a baking sheet lined with parchment paper, pipe a ring of dough, then pipe a smaller ring inside the first to form a donut shape.
   • Bake for 25-30 minutes until golden brown and puffed.
   • Turn off the oven, leave the door ajar, and let the zeppole cool completely.
4. Assemble:
   • Once cooled, slice each zeppola horizontally.
   • Fill the bottom half with pastry cream.
   • Place an amarena cherry on top and dust with powdered sugar.

Variations and Tips:

• Fried Version: For a traditional fried zeppola, heat oil to 180°C (350°F) and fry the shaped dough until golden brown. Drain on paper towels before filling.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free Option: Use dairy-free butter and a non-dairy milk alternative.
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Recipe Details:

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Resting Time: 1 hour (for pastry cream to cool)
• Total Time: 2 hours 15 minutes
• Ease of Cooking: Intermediate
• Servings: 12 zeppole
• Calories per Serving: Approximately 250 kcal
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert

Equipment Needed:

• Saucepan, piping bag with star tip, baking sheet, parchment paper
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Nutritional Information (Per Serving):

I hope this guide has made making Zeppole di San Giuseppe seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.