St. Joseph’s Pastries or Zeppole di San Giuseppe are traditional cream filled pastries from Campagna region of Italy.
These pastries is an amazing AND simple treat to make all year round.
But they’re a MUST-MAKE for Saint Joseph’s Day, which is one of the principal feasts in Western Christianity.
Since Saint Joseph is known to be the foster-father of Jesus Christ, in Italy on this day we also celebrate Father’s Day.
In the most classic version zeppole are deep fried in extra virgin olive oil.
But honestly, I prefer oven baked zeppole, which is a much more healthier, less messy (which is pretty important) and equally DELICIOUS version.
A few words about the cream filling.
Again, the classic version is pastry cream filling.
But I just ADORE these pastries with diplomat cream.
Try it with both and choose YOUR favorite 😉
Durable pastry bag (cloth or silicone) and a large star tip is basically all you need to make this perfect swirl shape pastry.
I use the same tip to pipe the dough, fill pastries and decorate pastries with cream.
St.Joseph’s Pastry – Zeppole di San Giuseppe
For the dough:
- 1 cup water
- 1 ⅓ cup flour approx 170 grams
- 4 oz butter approx 115 grams
- 4 medium eggs
- ½ tsp salt
For Pasty Cream:
- 2 ⅔ cup whole milk
- 6 egg yolks
- ½ cup sugar
- ½ cup corn starch approx 60 grams
- 2 oz butter approx 60 grams
- 1 tbsp vanilla extract
- Confectioners Sugar
- Candied Cherries or Compote Cherries
- Large Star Tip
- Canvas Pastry Pag
Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Beat everything well until you get a smooth and even lump free batter .
Heat remaining milk on a stove-top without boiling it.
Turn the heat on low and slowly start pouring in egg yolk batter.
Whisk continuously to prevent formation of lumps and cream sticking to the bottom of the pot. Continue whisking until the cream starts to become pretty thick and turns into custard.
Be careful not to overcook it otherwise you’ll get a sweet omelet.
Once you see consistency of the cream is thick enough add butter, whisk until it’s completely incorporated.
Transfer the pastry cream in a large bowl, cover with a plastic wrap making it touch the cream. Let cool completely.
In a medium stovetop pot combine water, butter and salt.
Bring to a boil. Reduce the heat to low and add all flour at once. Using a wooden spoon mix energetically until the dough comes together in a smooth ball.
Continue mixing and cooking on low heat for a few minutes.
Transfer the dough into a mixer bowl.Using a dough hook beat it for about a minute to let the dough cool lightly.
Once the dough is cool start beat in the eggs one at a time. Add the next egg only once the previous one has been completely incorporated.
NOTE: All this can be done by hand without use of the mixer.
Transfer the dough to a pastry bag with a large star-shaped tip.
Now you have 2 options
Preheat oven to 375F/ 180C
Line baking sheet with parchment paper.
Pipe the dough into 3 inch in diameter circles with about an inch and a half hole in the middle.
Make sure to leave enough space between the pastries as they’ll double in size in the oven.
Bake in preheated to 375F oven for 25-30 minutes until lightly brown. Don’t open the oven during the first 25 minutes. Past 25 minutes open the oven door for a few inches and let zeppole bake for another 5-10 minutes this way.
Preheat vegetable oil suitable for frying to 375F in a deep sautee pan.
Cut out 3 inch squares of parchment paper or aluminum foil, brush one side of the square with vegetable oil.
Pipe the dough on each square forming a circle.
Deep squares in hot oil a few at a time. The paper will separate from the fritters in the hot oil.
You can remove it using small tongs. Fry zeppole until lightly brown. Discard on paper towel to absorb excess oil.
My mouth is watering just from looking at the pics 😋