zeppole di san giuseppe

Name: Zeppole di San Giuseppe
Prep time: 40 min
Cook time: 15 min
Cuisine: Italian
Ingredients: ## PASTRY DOUGH; 2 cup(s) water; 1 teaspoon(s) kosher salt; 2 stick(s) butter, unsalted; 2 cup(s) flour; 2 teaspoon(s) sugar; 8 - eggs; 3 tablespoon(s) pure vanilla extract; ## FILLING; - custard (see below); ## GARNISH; - custard filling recipe (see link in comments); - cherry pie filling, marachino cherries or preserved wild cherries; - powdered sugar

(1 RATING)

246 Pinches 2 Photos

Annamaria Settanni McDonald

Brooklyn, OH

Updated on Jun 1, 2011

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.

Rate

prep time 40 Min

cook time 15 Min

method ---

yield varies

Ingredients

PASTRY DOUGH
2 cups water
1 teaspoon kosher salt
2 sticks butter, unsalted
2 cups flour
2 teaspoons sugar
8 - eggs
3 tablespoons pure vanilla extract
FILLING
- custard (see below)
GARNISH
- 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

Step 1

Preheat oven at 400 F.

Step 2

Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil.
Step 3

Remove the pan from the heat and dump the flour in all at once, whisking it all in.
Step 4

Return to the burner start stirring with a wooden spoon.
Step 5

Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes.
Step 6

Remove from the heat and stir until tepid, 6 to 8 minutes.
Step 7

Add the eggs, one at a time, stirring in each one completely before adding the next.
Step 8

Stir in the vanilla. Cool completely.
Step 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.
Step 10

Bake at 400 F for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool.
Step 11

When cool, carefully slice rings in half and scoop out eggy wet dough. Fill with custard and place cap of pastry on top.
Step 12

Top each zeppole with custard in middle and top with cherry. Sprinkle Powdered sugar on top.
Step 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.
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