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zeppole di san giuseppe

(1 rating)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

These are so good and the second version of the Zeppole. Except this is more of a cream puff. Italians traditionally eat this on Saint Joseph's day, March 19th. We have 2 versions, the fried dough zeppole and these. Another name for them by Sicilians are Sfinge or some say Sfingi. Either way you call them, they are both delicious. I have put a link to my Italian custard in the comments section to use for this recipe. I top this with additional custard and either cherry pie filling or a maraschino cherry or alcohol soaked black cherries. This is a very impressive dessert to impress guests with. The first one I ever had was when I was little in Toronto, Canada while visiting family.

(1 rating)
yield serving(s)
prep time 40 Min
cook time 15 Min

Ingredients For zeppole di san giuseppe

  • 2 c
  • 1 tsp
    kosher salt
  • 2 stick
    butter, unsalted
  • 2 c
  • 2 tsp
  • 8
  • 3 Tbsp
    pure vanilla extract
  • custard (see below)
  • custard filling recipe (see link in comments)
  • cherry pie filling, marachino cherries or preserved wild cherries
  • powdered sugar

How To Make zeppole di san giuseppe

  • 1
    Preheat oven at 400 F.
  • 2
    Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil.
  • 3
    Remove the pan from the heat and dump the flour in all at once, whisking it all in.
  • 4
    Return to the burner start stirring with a wooden spoon.
  • 5
    Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes.
  • 6
    Remove from the heat and stir until tepid, 6 to 8 minutes.
  • 7
    Add the eggs, one at a time, stirring in each one completely before adding the next.
  • 8
    Stir in the vanilla. Cool completely.
  • 9
    Line two cookie sheets with parchment paper. Place the dough into a pastry bag with a 1-inch star tip and pipe 2-inch rings onto the trays, as many as can fit.
  • 10
    Bake at 400 F for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool.
  • 11
    When cool, carefully slice rings in half and scoop out eggy wet dough. Fill with custard and place cap of pastry on top.
  • 12
    Top each zeppole with custard in middle and top with cherry. Sprinkle Powdered sugar on top.
  • 13
    NOTE: You can also fry this dough in oil after you pipe them until golden brown and then just fill the middle of the rings with custard and top with a cherry filling, preserved wild cherries or a maraschino cherry.