Zeppole di San Giuseppe are traditional Italian pastries made to celebrate St. Joseph’s Day on March 19. These delicious treats, originally from the Campania region, are a beloved dessert across Italy, especially in Naples, where pastry shops prepare them in abundance for the occasion.
Made from light and airy choux pastry, zeppole are traditionally deep-fried to achieve a crisp, golden exterior while remaining soft inside. They are then generously filled with velvety crema pasticcera and topped with a signature garnish: wild black cherries in syrup.
In Italy, St. Joseph’s Day is also Father’s Day, making Zeppole di San Giuseppe the perfect dessert to celebrate dads with an authentic Italian touch.
While they are most popular in March, these delightful pastries are also enjoyed during Carnival season and throughout the year as a special indulgence.
Follow this Zeppole di San Giuseppe recipe to make the best homemade zeppole, just like those found in the finest pastry shops in Naples. We’ll guide you step by step, sharing expert tips and tricks to help you achieve the perfect texture and flavor.
Ingredients
Prep Time: 40 min | Cook Time: 30 min | Servings: 6 Zeppole
For the Dough
- 3 medium whole eggs + 1 egg yolk. (IMPORTANT: The total weight of the eggs, without the shell, must be 170 g / 6 oz).
- 60 g (~½ stick) of unsulted butter
- 250 ml (1 cup) of water
- 150 g (~1 ¼ cups) of all purpose flour
- ⅙ teaspoon of salt
For 350 g (1 ½ cups) of Crema Pasticcera (Italian Pastry Cream)
- 2 medium egg yolks
- 50 g (4 tablespoons) of granulated sugar
- 15 g (~2 tablespoons) of all purpose flour
- 35 g (3 ¾ tablespoons) of cornstarch
- 250 ml (1 cup) of whole fresh milk
- ½ teaspoon of vanilla bean or zest of ½ lemon
Frying and Decoration
- 6 black cherries in syrup. Try Amarena Fabbri, pitted wild cherries in syrup
- Icing sugar, for dusting
- 1 liter (~4 cups) of vegetable oil, for frying
Kitchen Tools and Equipment
To make St. Joseph's zeppole, you will need some very common, yet essential, kitchen tools.
- First of all, you will need a frying pot that is fairly tall so that you can fry your zeppole easily. Have a look at this stainless steel fryer pot with thermometer and oil draining rack. Very useful!
- The temperature of the oil should not exceed 170°C/180°C (338°F / 356°F). So a kitchen thermometer is absolutely necessary.
- A pastry bag is essential. Buy one that has a range of decorating tips useful for all types of pastry.
- Roll of parchment paper for baking and paper towels are a must.
- Finally, a sieve for dusting icing sugar.
Instructions
To make Zeppole di San Giuseppe, start by preparing the pastry cream. While the cream cools, you can prepare the dough for the zeppole.
Make Italian Pastry Cream (Crema Pasticcera)
Step 1) - In a saucepan, heat the milk with either vanilla or lemon zest, depending on your preference. Bring it to just below boiling point.
Meanwhile, in another saucepan, whisk the egg yolks with the sugar until well combined.
Step 2) - Sift in the two flours and mix until smooth.
Step 3) - Slowly pour the hot milk into the egg-sugar-flour mixture while stirring continuously to prevent lumps.
Place the saucepan over low heat and whisk constantly until the mixture thickens (about 3-4 minutes).
Step 4) - Transfer the pastry cream to a bowl. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely at room temperature before transferring it to the refrigerator.
Make the Dough
Step 1) - In a saucepan, combine the water, chopped butter, and fine salt. Heat over medium heat, stirring with a wooden spoon until the butter is fully melted.
Step 2) - Once the liquid reaches a boil, add the flour all at once, stirring vigorously. The mixture will become thick and difficult to stir—this is normal.
Step 3) - Keep stirring until the dough pulls away from the sides of the pan (about 1-2 minutes). Remove from heat and transfer the dough to a bowl. Let it cool completely.
TIP: To speed up cooling, spread the dough out in the bowl.
Step 4) - In a separate bowl, whisk together the 3 whole eggs and 1 extra yolk. The total weight of the eggs should be approximately 170 g (6 oz).
Step 5) - Once the dough has cooled, gradually add the beaten eggs in batches. Stir well after each addition before adding more. At first, the eggs will be difficult to mix in, as the dough is quite firm, but keep working until the mixture becomes smooth and uniform.
The final dough should be creamy and smooth, yet still hold its shape.
Shaping the Zeppole
Step 1) - Transfer the dough into a piping bag fitted with a large star tip.
TIP: To make filling the piping bag easier, place it inside a tall, stable container.
Pipe circles of dough onto a sheet of parchment paper, about 6-7 cm (2 ⅓ - 2 ¾ inches) in diameter, leaving enough space between each.
For each zeppola, pipe two or more overlapping rings of dough on top of each other:
- If using a small piping tip, you may need up to four rounds.
- If using a larger tip, two layers should be enough.
Step 2) - Cut out individual squares of parchment paper around each zeppola. This makes them easier to handle when frying.
Frying the Zeppole
Step 1) - In a deep frying pan or heavy-bottomed pot, heat frying oil to 170-180°C (338-356°F). Use a kitchen thermometer to ensure accuracy.
Using the parchment paper as support, carefully lower one or two zeppole at a time into the hot oil.
Step 2) - After a few seconds, use tongs to gently pull away the parchment paper.
Fry the zeppole for about 2 minutes without turning them. Then, carefully flip them and fry for another 2-3 minutes, until golden brown and puffed.
Step 3) - Once cooked, use a slotted spoon to transfer the zeppole onto a tray lined with paper towels to absorb excess oil.
Filling and Decorating
Step 1) - Place the warm zeppole on a serving dish and lightly dust them with powdered sugar.
Fill a clean piping bag with the cooled pastry cream.
TIP: Again, placing the piping bag in a tall container can help keep it steady while filling.
Step 2) - Pipe pastry cream into the center of each zeppola, making a decorative swirl on top.
Finish by placing one or more black cherries in syrup on top, along with a small drizzle of their syrup.
Your Zeppole di San Giuseppe are now ready to enjoy!
YOU MUST ALSO TRY:
- Traditional Italian Sweet Rice Fritters | Frittelle di Riso
- Italian Fried Dough Balls (Tortelli)
- Chiacchiere Recipe | Italian Carnival Fried Cookies
- Struffoli | Italian Honey Balls Recipe
- Easy Homemade Pasticciotto Recipe
- Sporcamuss (Italian Cream Filled Pastries)
Storage
For the best taste and texture, eat zeppole immediately or within 24 hours of frying, as they tend to lose their crispness over time.
Unfilled zeppole can be stored in an airtight container at room temperature for 3-4 days, while pastry cream keeps in the fridge for 1-2 days.
Before serving, fill with cream, top with cherries, and enjoy. Do not freeze.
Variations
The traditional Zeppole di San Giuseppe recipe features a pastry cream filling topped with wild cherries, but you can experiment with different flavors. Here are some delicious variations:
Tiramisu Zeppole: Filled with coffee mascarpone cream and dusted with cocoa powder.
Zeppole with Diplomat Cream: A fresh, springtime version with diplomat cream and fresh strawberries.
Chocolate Zeppole: Filled with chocolate pastry cream or made with chocolate choux pastry and whipped cream for a black-and-white contrast. To make the dough chocolate-flavored, replace 30 g (¼ cup) of flour with unsweetened cocoa powder and follow the standard recipe.
Baked Zeppole: For a lighter option, bake instead of frying. Pipe the choux pastry onto a parchment-lined baking sheet and bake at 200°C (392°F) in a ventilated oven on the lowest rack for 25 minutes. Then, slightly open the oven door and bake for another 5 minutes to dry the inside.
Double Baked Zeppole (Light Frying Method): A technique from Neapolitan pastry chef Salvatore De Riso, used at Gran Caffè Gambrinus in Naples, involves pre-baking at 200°C (392°F) for 12 minutes, then frying. This prevents the dough from absorbing too much oil while keeping the classic fried texture.
Regional Variations
Puglia (Salento): Both baked and fried, often oval-shaped, filled with pastry cream and chocolate cream.
Sicily: Made with rice flour dough and coated in orange honey.
Calabria: Similar to the Neapolitan version but filled with a ricotta-based cream flavored with sugar, cinnamon, and lemon. The dough may also include potatoes.
Origins and History
The origins of Zeppole di San Giuseppe blend history and legend. The first written recipe appears in Ippolito Cavalcanti’s Trattato di Cucina Teorico-Pratico (1837), written in Neapolitan dialect. This simple dessert was made with water, flour, sugar, salt, marsala, white wine, or aniseed liqueur, and fried in oil. However, zeppole were enjoyed for centuries before that.
Theories on the Origins
The Flight to Egypt: According to legend, St. Joseph supported the Holy Family by selling fritters, inspiring Naples’ tradition of street zeppolari, who fried and sold zeppole in the 1700s.
Ancient Roman Liberalia: Romans celebrated Liberalia (March 17) by drinking wine and eating wheat fritters fried in lard. Some believe zeppole evolved from this tradition.
Agrarian Purification Rites: March 19 marked the transition from winter to spring in Southern Italy, celebrated with bonfires and honey-covered fritters, possibly influencing the association with St. Joseph’s Day.
Origin of the Name
The name zeppole has several possible origins:
- From zeppa (Latin cippus), a carpenter’s wedge, linking it to St. Joseph.
- From serpula, meaning snake, due to its coiled shape.
- From saeptula (Latin saepio), meaning belt or round object.
- From a Neapolitan fry cook, Zi’ Paolo (Uncle Paul), who is said to have popularized street zeppole.
Regardless of its true origin, Zeppole di San Giuseppe remain a beloved Italian tradition, enjoyed especially on St. Joseph’s Day, Italy’s Father’s Day.
Recipe Card
Zeppole di San Giuseppe (Italian St. Joseph’s Day Pastry)
Ingredients
For the Dough
- 3 eggs
- 1 egg yolk - (IMPORTANT: The total weight of the eggs, without the shell, must be 170 g / 6 oz)
- 60 g unsalted butter - ~½ stick
- 250 ml water - 1 cup
- 150 g flour - ~1 ¼ cups
- ⅙ teaspoon salt
For Crema Pasticcera (Italian Pastry Cream) - 350 g (1 ½ cups)
- 2 egg yolks
- 50 g granulated sugar - 4 tablespoons
- 15 g flour - ~2 tablespoons
- 35 g corn starch - 3 ¾ tablespoons
- 250 ml milk - 1 cup
- ½ teaspoon vanilla bean or zest of ½ lemo
For Frying
- 1 lier vegetable oil - ~4 cups, for frying
For Decoration
- 6 black cherries in syrup (Amarena Fabbri) in syrup (Amarena Fabbri)
- icing sugar
Instructions
Make Italian Pastry Cream (Crema Pasticcera)
- In a saucepan, heat the milk with either vanilla or lemon zest, depending on your preference. Bring it to just below boiling point.
- Meanwhile, in another saucepan, whisk the egg yolks with the sugar until well combined.
- Sift in the two flours and mix until smooth.
- Slowly pour the hot milk into the egg-sugar-flour mixture while stirring continuously to prevent lumps.
- Place the saucepan over low heat and whisk constantly until the mixture thickens (about 3-4 minutes).
- Transfer the pastry cream to a bowl. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely at room temperature before transferring it to the refrigerator.
Make the Dough
- In a saucepan, combine the water, chopped butter, and fine salt. Heat over medium heat, stirring with a wooden spoon until the butter is fully melted.
- Once the liquid reaches a boil, add the flour all at once, stirring vigorously. The mixture will become thick and difficult to stir—this is normal.
- Keep stirring until the dough pulls away from the sides of the pan (about 1-2 minutes). Remove from heat and transfer the dough to a bowl. Let it cool completely.
- In a separate bowl, whisk together the 3 whole eggs and 1 extra yolk. The total weight of the eggs should be approximately 170 g (6 oz).
- Once the dough has cooled, gradually add the beaten eggs in batches. Stir well after each addition before adding more. At first, the eggs will be difficult to mix in, as the dough is quite firm, but keep working until the mixture becomes smooth and uniform. The final dough should be creamy and smooth, yet still hold its shape.
Shaping the Zeppole
- Transfer the dough into a piping bag fitted with a large star tip. TIP: To make filling the piping bag easier, place it inside a tall, stable container.
- Pipe circles of dough onto a sheet of parchment paper, about 6-7 cm (2 ⅓ - 2 ¾ inches) in diameter, leaving enough space between each.
- For each zeppola, pipe two or more overlapping rings of dough on top of each other: If using a small piping tip, you may need up to four rounds; If using a larger tip, two layers should be enough.
- Cut out individual squares of parchment paper around each zeppola. This makes them easier to handle when frying.
Frying the Zeppole
- In a deep frying pan or heavy-bottomed pot, heat frying oil to 170-180°C (338-356°F). Use a kitchen thermometer to ensure accuracy.
- Using the parchment paper as support, carefully lower one or two zeppole at a time into the hot oil.
- After a few seconds, use tongs to gently pull away the parchment paper.
- Fry the zeppole for about 2 minutes without turning them. Then, carefully flip them and fry for another 2-3 minutes, until golden brown and puffed.
- Once cooked, use a slotted spoon to transfer the zeppole onto a tray lined with paper towels to absorb excess oil.
Filling and Decorating
- Place the warm zeppole on a serving dish and lightly dust them with powdered sugar.
- Fill a clean piping bag with the cooled pastry cream. TIP: Again, placing the piping bag in a tall container can help keep it steady while filling.
- Pipe pastry cream into the center of each zeppola, making a decorative swirl on top.
- Finish by placing one or more black cherries in syrup on top, along with a small drizzle of their syrup. Your Zeppole di San Giuseppe are now ready to be enjoyed!
Maria klein says
wonderful I will be 91 in my next birthday, remember my mother and I making these way back in the 50's , and lost her recipes through the years, will make them for St Joseph religious Day, Thank you.
Alessandria Mucci says
To Whomever is Reading This:
I am subscribed to your website and absolutely love all the recipes I have seen this far.
I have made in years past cream puffs, eclairs, pastry cream. Those recipes from a sister- in-law of my mother’s. My aunt was Sicilian and taught me how to bake.
Please keep those unbelievable Italian recipe traditions coming. Can’t wait to try St. Joseph Zeppole recipe as the last one I tasted was from the North End of Boston.