The delicious pastries in your photo are Zeppole di San Giuseppe, a beloved Italian treat traditionally enjoyed on March 19th, St. Joseph’s Day. These classic pastries are made from light and airy choux pastry (similar to cream puffs), often fried or baked, then filled with a luscious pastry cream and topped with a candied cherry or amarena cherry. They are dusted generously with powdered sugar for a final touch of sweetness.
Zeppole di San Giuseppe are a cherished symbol of Italian culinary heritage, particularly in Southern Italy. These indulgent pastries are especially prepared for Father’s Day in Italy, which coincides with the feast of Saint Joseph. With a delicate, golden choux pastry as their base, zeppole are usually deep-fried or baked until puffed and hollow. The center is generously filled with silky, vanilla-infused pastry cream and crowned with a ruby-red cherry—either candied or preserved in syrup. The entire creation is lavishly dusted with powdered sugar, offering a divine combination of textures: crisp, creamy, and soft. While traditionally tied to a specific holiday, zeppole are now enjoyed year-round in Italian bakeries. Whether eaten fresh from a pastry shop or homemade with love, these treats celebrate family, tradition, and the sweet simplicity of Italian dessert culture
Recipe: Zeppole di San Giuseppe
Ingredients:
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
- Pinch of salt
Pastry Cream:
- 2 cups milk
- 4 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
Topping:
- Powdered sugar
- Candied or amarena cherry
Instructions:
Serve fresh and enjoy! 🍒✨.
Bring water, butter, and salt to a boil. Add flour and stir vigorously until a dough forms. Let cool.
Beat in eggs one at a time until smooth.
Pipe into rings on a baking sheet. Bake at 375°F (190°C) for 25–30 minutes or until golden.
For the cream: Heat milk. Whisk yolks, sugar, cornstarch, and vanilla. Combine and cook until thick.
Cool both pastry and cream. Pipe cream into the center of each zeppola.
Top with a cherry and dust with powdered sugar.
