Zeppole di San Giuseppe (Saint Joseph's Cream Puffs)

Zeppole di San Giuseppe are light, airy pastries traditionally prepared throughout Italy to celebrate the Feast of Saint Joseph (Festa di San Giuseppe) on March 19th, which also corresponds to Father's Day.

The base is an Italian adaptation of choux pastry (pasta choux), which is piped into rings and then either baked (for a lighter texture) or deep-fried (for a richer, more traditional taste).

The hollow puffs are sliced open and generously filled with smooth pastry cream (crema pasticcera), then completed with a dusting of powdered sugar and the signature garnish: a vibrant red, syrupy sour cherry (amarena).

History: A Feast Day Tradition

The Zeppole have strong regional ties, particularly to Naples and Rome. The tradition of preparing these sweets for Saint Joseph's Day is ancient, tied to the end of winter and the start of spring feasting.

The baked version is more common today, popularized by pastry shops for its cleaner appearance, but the original Neapolitan recipe calls for the choux rings to be gently fried in oil until golden and crisp, then drained and filled. They symbolize abundance and celebration.

Ingredients: Puff and Cream

The Zeppole rely on the contrast between the light puff and the dense cream:

• Pastry Base: Classic choux pastry made with water, butter, flour, and eggs. The flour should be high-protein, all-purpose flour.
• Filling: Thick, high-quality Pastry Cream (crema pasticcera) is essential, often flavored with lemon zest or vanilla.
• Garnish: Amarene Fabbri (sour cherries in syrup) are the definitive, traditional topping.
• Fat: If frying, use a neutral, high smoke point oil like sunflower or peanut oil. If baking, ensure the baking sheet is well-greased.

The Technique: Drying the Choux

Step 1: Preparing the Choux Paste

• In a saucepan, bring water, butter, and a pinch of salt to a rolling boil. Remove from heat.
• Immediately dump all the flour into the liquid at once and stir vigorously until a thick, smooth ball of dough forms.
• Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, until a thin film forms on the bottom of the pan. This drying step is crucial for airy puffs.

Step 2: Adding the Eggs

• Transfer the dough to a mixer or bowl and let it cool slightly.
• Beat the eggs one at a time, adding the next egg only when the previous one is fully incorporated. The final batter should be thick, smooth, and glossy.

Step 3: Shaping and Baking/Frying

• Transfer the batter to a piping bag fitted with a large star tip.
• Pipe the dough into 3-inch wide rings onto a parchment-lined tray (for baking) or directly into the preheated oil (for frying).
• Bake until golden brown and firm (they should sound hollow). If frying, use a moderate temperature ($350^\circ\text{F}$ / $175^\circ\text{C}$) to ensure the inside cooks fully without burning the outside.

Step 4: Filling and Finishing

• Once cooled, slice the rings horizontally or pipe the cream generously onto the center of the ring.
• Dust with powdered sugar and place a single, vibrant sour cherry (amarena) in the center of the cream.

💡 Troubleshooting & Chef's Notes