Zeppole di San Giuseppe al Forno – Traditional Italian Baked Pastry Recipe for St. Joseph’s Day
Zeppole di San Giuseppe al forno, or St. Joseph’s Day baked zeppole, are a cherished Italian dessert often enjoyed on March 19th in celebration of St. Joseph. These delightful pastries are made from a light and airy pâte à choux dough, filled with a creamy custard, and topped with a sweet dusting of powdered sugar. While traditionally fried, this oven-baked version offers a slightly lighter, yet equally indulgent treat. The result is a golden, crispy exterior with a soft, creamy interior—truly the perfect indulgence for any special occasion.
Whether you are familiar with Italian cuisine or new to exploring its rich dessert heritage, this recipe will guide you through every step to create this iconic treat. Serve them as a festive dessert or simply as a decadent afternoon treat paired with a cup of espresso or dessert wine.
Ingredients (Makes 4 servings)
| Ingredient | Amount |
|---|---|
| Eggs | 210g |
| All-purpose flour (Farina 00) | 150g |
| Butter (unsalted) | 45g |
| Water | 250ml |
| Pinch of fine salt | 1 pinch |
| Whole milk | 200g |
| Sugar | 70g |
| Cornstarch (Maizena) | 20g |
| Fresh cream (liquid) | 50g |
| Egg yolks | 2 |
| Vanilla bean (half pod) | ½ |
| Maraschino cherries (or Amarene) | 4 |
| Powdered sugar (for dusting) | As needed |
Instructions
Step 1: Prepare the Choux Pastry
- Make the dough: In a medium saucepan, combine the water and butter. Heat over medium heat, stirring occasionally until the butter melts completely. Add a pinch of salt and bring the mixture to a simmer.
- Add the flour: Gradually add the flour to the saucepan, stirring constantly with a wooden spoon or spatula to avoid lumps. The mixture will form a dough and begin to pull away from the sides of the pan. Continue stirring for a couple of minutes to cook out any excess moisture.
- Incorporate the eggs: Remove the dough from the heat and let it cool slightly. Slowly add the eggs one at a time, mixing well after each addition. Be patient—while the dough may initially seem lumpy, keep mixing until it smooths out into a glossy and thick consistency.
- Prepare the piping bag: Transfer the dough into a pastry bag fitted with a 1.2 cm star-shaped nozzle.
Step 2: Shape and Bake the Zeppole
- Preheat the oven: Set the oven to 205°C (400°F) on the convection setting.
- Prepare the baking sheet: Line a baking sheet with parchment paper. To prevent the paper from sliding around, place small dabs of dough at the corners of the sheet to hold the parchment in place.
- Pipe the dough: Using the piping bag, pipe two concentric circles of dough onto the parchment paper, forming a ring shape. Each zeppola should be about 10 cm (4 inches) in diameter. Repeat for all four zeppole.
- Bake: Place the baking sheet on the bottom rack of the oven and bake for 25 minutes, or until the zeppole are golden brown and puffed up. Keep an eye on them to ensure they do not over-brown.
- Finish baking: After 25 minutes, open the oven door slightly and let the zeppole bake for another 5 minutes to allow any moisture to escape, ensuring they are dry and crisp on the inside.
- Cool: Remove the zeppole from the oven and let them cool completely on a wire rack.
Step 3: Prepare the Pastry Cream
- Infuse the milk and cream: In a saucepan, combine the whole milk, fresh cream, and the seeds scraped from the vanilla pod (as well as the empty pod). Heat gently over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove the vanilla pod before proceeding.
- Mix egg yolks and sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and smooth. Add the cornstarch and mix to combine.
- Temper the egg mixture: Gradually pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens to a pudding-like consistency.
- Cool the cream: Once thickened, transfer the cream to a bowl and cover it with plastic wrap, making sure the wrap is in direct contact with the surface of the cream to prevent a skin from forming. Let the custard cool to room temperature.
Step 4: Assemble the Zeppole
- Fill the zeppole: Once the zeppole and the pastry cream have cooled, use a pastry bag to carefully fill each zeppola with the custard. Gently puncture the pastry from the side to inject the cream inside. You should fill each zeppola from both sides for a generous amount of cream.
- Top with cherries: Place one maraschino cherry (or an Amarena cherry) on top of each filled zeppola for a pop of color and sweetness.
- Dust with powdered sugar: Before serving, generously dust the tops of the zeppole with powdered sugar for a beautiful finishing touch.
Tips and Variations:
- Flavor variations: If you prefer a more pronounced vanilla flavor in the cream, you can add a splash of vanilla extract or a teaspoon of vanilla paste to the custard before cooking.
- Filling alternatives: While custard is the traditional filling for zeppole di San Giuseppe, you can also experiment with whipped cream, ricotta cheese, or pastry cream flavored with citrus zest.
- Choux dough consistency: When making choux dough, it should be thick yet smooth. If it feels too runny, add a small amount of flour, and if it’s too stiff, add a touch of water to achieve the desired texture.
Nutritional Information (per serving)
- Calories: 330 kcal
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Sugars: 16g
- Protein: 6g
- Cholesterol: 125mg
- Sodium: 90mg
These Zeppole di San Giuseppe al forno are a delightful treat that perfectly combines the richness of pastry cream and the lightness of baked dough. Whether served during St. Joseph’s Day festivities or as an indulgent dessert for any occasion, they are sure to impress your family and friends. Enjoy the satisfying crunch of the golden exterior and the luscious creaminess within—an unforgettable Italian classic!
