1. Can I fry Zeppole di San Giuseppe instead of baking them?

Yes, while baked zeppole are more common today, the original Neapolitan version was traditionally fried. To fry them, heat neutral oil to 350°F (175°C), pipe dough directly into the oil, and fry until golden. Drain well and continue with filling and decoration. Fried zeppole are crispier and richer — a true indulgence.

2. How far in advance can I prepare Zeppole di San Giuseppe?

You can prepare the choux pastry dough and the pastry cream up to 2 days in advance. Store the dough in the fridge and the cream in an airtight container. However, assemble the zeppole just before serving for the best texture. Filled pastries are best enjoyed the same day but can be revived in an air fryer for a short time if needed.

3. What’s the best substitute for Fabbri cherries?

If you can't find Fabbri amarena cherries, opt for organic maraschino cherries or sour cherry preserves. These still offer the traditional pop of color and tart-sweet flavor. Alternatively, omit the cherry and top with pistachios or shaved chocolate for a modern twist.

4. Can I freeze Zeppole di San Giuseppe?

Freezing filled zeppole is not recommended, as the pastry may become soggy upon thawing. However, unfilled choux pastry shells can be frozen in an airtight container for up to 1 month. Thaw at room temperature and re-crisp in an oven or air fryer before filling.

Zeppole di San Giuseppe – Best Traditional Recipe

Name: Zeppole di San Giuseppe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 oz unsalted butter; 1 tsp sugar; 8 oz water; 1 cup all-purpose flour; 4 large eggs, at room temperature; 4 egg yolks (for pastry cream); 1/3 cup sugar (for pastry cream); 3 tbsp potato starch (or 3 tbsp + 1 tsp corn starch); 1 pinch salt; 14 oz milk; 1 tsp vanilla extract or 1/2 tsp vanilla paste; 1/4 cup powdered sugar (for dusting); 16 amarena or maraschino cherries (optional)

Description

Zeppole di San Giuseppe are traditional Italian cream-filled pastries made with airy choux pastry, filled with rich pastry cream, and topped with powdered sugar and a cherry. They are commonly served on St. Joseph’s Day and loved for their elegance, lightness, and classic flavor.

Ingredients

Scale

4 oz unsalted butter
1 tsp sugar
8 oz water
1 cup all-purpose flour
4 large eggs, at room temperature
4 egg yolks (for pastry cream)
1/3 cup sugar (for pastry cream)
3 tbsp potato starch (or 3 tbsp + 1 tsp corn starch)
1 pinch salt
14 oz milk
1 tsp vanilla extract or 1/2 tsp vanilla paste
1/4 cup powdered sugar (for dusting)
16 amarena or maraschino cherries (optional)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a saucepan, combine butter, sugar, and water. Bring to a rolling boil over medium heat.
Add the flour all at once and stir vigorously until the mixture forms a smooth dough ball.
Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Transfer dough to a piping bag fitted with a star tip and pipe circular nests onto the baking sheet.
Bake for 30 minutes. Turn off the oven and leave pastries inside for 10 minutes. Then transfer to a wire rack to cool completely.
To make the pastry cream, whisk egg yolks, sugar, starch, salt, and vanilla in a saucepan off the heat.
Gradually add warm milk while whisking. Heat over medium heat, whisking constantly until thickened and smooth.
Remove from heat and cool, stirring occasionally to prevent a skin from forming.
Fill a piping bag with cooled pastry cream. Poke a hole into the side of each zeppola and pipe cream inside.
Pipe additional cream on top of each pastry, dust with powdered sugar, and garnish with a cherry.

Notes

Dough can be made up to 2 days in advance and refrigerated.
Unfilled shells can be stored in an airtight container and reheated briefly in an air fryer.
For a lighter filling, fold whipped cream into the cooled pastry cream.
Pistachio cream can be used as an alternative topping for variation.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 zeppola
Calories: 116
Sugar: 4g
Sodium: 62mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0.2g
Carbohydrates: 11g
Fiber: 0.2g
Protein: 2g
Cholesterol: 56mg