Zeppole di San Giuseppe are traditional Italian cream-filled pastries which are made for the Feast of St Joseph. Use this step by step Zeppole di San Giuseppe recipe for perfect results every time.

Ingredients for Pastry

•  ½ C. Butter

•  1 ½ tsp. Sugar

•  1 C. Water

•  1 C. Flour 

•  4 Eggs at room temperature

Ingredients for Filling (Crema Pasticcera)

•  2/3 C. Milk at room temperature

•  2 Egg yolks

•  ½ C. plus 1 T. Sugar

•  2 ¼ T. Corn starch or potato starch

•  Pinch of salt

•  1 tsp. Vanilla extract

•  Powdered sugar to sprinkle

•  Fabbri cherries These are the most 

authentic topping, but omit if you can’t find them.

Directions for Pastry

Heat oven to 400ºF. Place the butter, sugar and water in a medium sized saucepan over medium heat. Bring it to a rolling boil. Add the flour all at once and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball. Remove from heat, keep stirring to cool the dough a little, then add an egg and beat well until well incorporated, then add next egg. Repeat with remaining eggs until the batter is smooth and satiny. Place the mixture in a piping bag with a 2D or other tip, or spoon onto a baking tray lined with a silicone sheet or parchment paper. Pipe or shape into small puffs, about 3 inches apart. If piping, shape the upper part of the pastry so there is a small hole in the center or make one with the back of a teaspoon. Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then remove from the oven and place on a cooling rack. While the cream puffs are baking, make the filling.

Directions for Filling (Crema Pasticcera)

Place the egg yolks, sugar, potato starch, salt, and vanilla into a pot and whisk together. Begin pouring in the warm milk, then turn the burner on a low heat. Continue whisking and pouring and gradually increase the heat. Cook until the mixture thickens and is cooked (it will be a few minutes). Cool the pastry cream stirring occasionally.

Assemble Zeppole di San Giuseppe

Make a hole with a skewer into the side of the choux pastry bun and fill with pastry cream using a piping bag. Pipe more filling onto the indentation on top and dust with powdered sugar.

Buon appetito! 

Christina's Cucina, www.christinascucina.com