Zeppole di San Giuseppe – A Classic Italian Pastry for Father's Day

Light and airy choux pastries filled with velvety pastry cream, topped with an amarena cherry—a traditional treat to celebrate Saint Joseph’s Day.

Zeppole di San Giuseppe are a beloved dessert from the Neapolitan tradition, typically enjoyed in Italy around March 19, the feast of San Giuseppe (Saint Joseph)—which also happens to be Father’s Day in Italy.

These delightful pastries are light, airy doughnuts filled and topped with silky pastry cream, then finished with a luscious amarena cherry (a dark sour cherry in syrup). They can be either baked or fried and sometimes come in slightly different shapes.

Recently, my friend Michela—an excellent cook and true pastry lover—and I decided to make Zeppole using her family’s trusted recipe. We opted for the baked version, thinking it would be easier to prepare and a bit lighter.

At first glance, the instructions might seem a little daunting, but don’t worry! As Michela reassured me before we started:"È più facile a farsi che a dirsi!" (It’s easier done than said).And guess what? She was right!

Ingredients

Pastry Cream (Crema Pasticcera)

500 ml whole milk
250 g sugar
80 g all-purpose flour
1 tsp vanilla extract
2 egg yolks
Zest of ½ lemon

Choux Pastry (Zeppole Dough)

4 eggs
250 g water
180 g all-purpose flour
90 g margarine (or unsalted butter)
1 pinch of salt
Amarena cherries (for topping)
Powdered sugar (for dusting)

Directions

Pastry Cream (Crema Pasticcera)

In a large saucepan, whisk together the flour, sugar, and egg yolks until slightly combined.
Gradually add the milk, stirring continuously to incorporate.
Add the lemon zest and vanilla extract.
Place the pan over medium heat, making sure not to let it boil.
Stir constantly with a whisk until the mixture thickens into a smooth, creamy consistency.
Remove from heat and let it cool completely.

Choux Pastry (Zeppole Dough)

In a medium saucepan, bring the water and margarine to a boil.
Once the margarine has melted, add the salt and flour all at once, stirring vigorously.
Continue stirring over heat until the mixture forms a smooth dough and pulls away from the sides of the pan.
Remove from heat and transfer the dough to a mixing bowl. Let it cool slightly.
Add the eggs one at a time, beating well after each addition, until a smooth, glossy dough forms.
Transfer the dough to a piping bag fitted with a large round tip.
Pipe out small circular nests (about 2½ inches wide) on a parchment-lined baking sheet, spacing them a few inches apart.
Preheat the oven to 375°F (190°C).
Bake for 40 minutes or until the zeppole are deep golden brown and crisp.
Let them cool completely before filling.