Zeppole di San Giuseppe: Classic St. Joseph’s Pastry Recipe

St Joseph pastries, also called Zeppole di San Giuseppe, are traditional Italian cream-filled pastries served each year on March 19 to celebrate the Feast of San Giuseppe (Saint Joseph). These light, airy pastries can be fried or baked; this recipe focuses on zeppole al forno (oven-baked), filled with crema pasticcera and finished with powdered sugar and a cherry.

🇮🇹 What are St Joseph pastries?

Zeppole are Italian cream puffs traditionally enjoyed on St. Joseph’s Day. They go by many names—Bignè di San Giuseppe, sfinge, zeppole fritte (fried) and zeppole al forno (baked)—and vary by region in shape and filling. Common fillings include pastry cream, ricotta or sweetened creams, and occasionally jams or honey. In Italy, March 19th honors St. Joseph and is also observed as Father’s Day in many places, so these pastries are a festive, meatless treat often made during Lent.

🥣 Choux pastry and crema pasticcera

Zeppole are made from choux pastry (pâte à choux), a unique dough that relies on steam for lift rather than a raising agent. Choux is made from a short list of ingredients and is cooked briefly on the stovetop before eggs are incorporated to reach a pipeable consistency. The filling, crema pasticcera, is a thick vanilla pastry cream made quickly on the stove with egg yolks, milk, sugar and cornstarch. The result is a tender, hollow shell filled with smooth custard.

A star piping tip creates the classic ridged look, but if you don’t have one you can use a zip-top bag with a corner trimmed. The technique is forgiving and accessible even without specialized tools.

🥄 Equipment used

• Sauce pot
• Wooden spoon
• Whisk
• Piping bag with star tip (or zip-top bag with corner cut)
• Baking sheet
• Silicone mat or parchment paper
• Plastic wrap

🧾 Ingredients

Choux pastry

• ½ cup salted butter
• ½ cup granulated sugar
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs

Crema Pasticcera (Pastry Cream)

• 4 egg yolks
• 2 cups whole milk
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Lemon zest from 1 lemon

Additional toppings

• Confectioners’ sugar for dusting
• Pitted cherries (sour or maraschino)

See the recipe card below for exact measurements and the full step-by-step method.

🥣 Make the pastry cream

1. Warm the milk and vanilla in a pot over low heat until it begins to steam. 2. In a separate bowl, whisk the egg yolks and sugar until smooth, then whisk in the cornstarch. 3. Temper the egg mixture by whisking in about ½ cup of the warm milk, then add that mixture back to the pot. 4. Increase heat to low-medium and whisk constantly with the lemon zest until the mixture thickens into a custard. 5. Remove from heat, transfer to a bowl, cover the surface with plastic wrap so it touches the cream (prevents a skin), then chill in the refrigerator.

🍲 Make the choux pastry dough

1. Preheat the oven to 400°F (200°C). 2. In a pot over medium heat bring the butter, sugar and water to a rolling boil. 3. Add all the flour at once and stir vigorously until a smooth ball forms; keep the pot on the heat for about a minute while stirring to develop structure, then remove from heat. 4. Add eggs one at a time, stirring until each is incorporated, until the dough reaches a thick icing-like consistency. 5. Let the dough cool for a few minutes before piping.

🥄 Piping the dough

Line a baking sheet with parchment or a silicone mat. Fit a piping bag with a star tip (or use a zip-top bag with a corner cut). Pipe rings about 4 inches in diameter, working from the inside out. Pipe a second layer on top of the first, leaving a hole in the center for the cream.

⏲️ Baking

Bake for about 30 minutes or until lightly golden and slightly firm to the touch. Avoid opening the oven door during baking so the pastry can steam and rise properly. Once baked, let the zeppole cool on the counter. If you’re worried about trapped steam causing collapse, pierce each pastry briefly with the tip of a knife after removing from the oven to release moisture.

⭐ Adding the pastry cream and finishing touches

When the zeppole are cool, fit a piping bag with a star tip and pipe crema pasticcera into the center and around the top to build a tall cream ring. Dust lightly with confectioners’ sugar and place a pitted cherry in the center of each. Zeppole are best the same day, though they remain enjoyable the next morning if needed.

❓ FAQ

Looking for more sweet treats? Try other recipes like Italian Almond Cake, Homemade Cinnamon Rolls, croissants and pain au chocolat, or a Fresh Fruit Tart for more baking inspiration.

Did you make these St Joseph pastries (Zeppole di San Giuseppe)? Let us know in the comments below!

📝 Recipe — St Joseph Pastries (Zeppole di San Giuseppe)

Ingredients

Choux Pastry

• ½ cup salted butter
• ½ cup granulated sugar
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs

Crema Pasticcera

• 4 egg yolks
• 2 cups whole milk
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Lemon zest from 1 lemon

Toppings

• Confectioners’ sugar
• Pitted cherries

Instructions

Crema Pasticcera

1. Warm milk and vanilla in a pot until steaming.
2. Whisk egg yolks and sugar, then mix in cornstarch until smooth.
3. Temper the egg mixture with about ½ cup warm milk, then return it to the pot.
4. Whisk over low-medium heat with lemon zest until thickened. Cool, cover with plastic touching the surface, and chill.

Choux Pastry

1. Preheat oven to 400°F (200°C).
2. Boil butter, sugar and water; add all flour and stir until a ball forms. Keep on heat for about a minute while stirring, then remove from heat.
3. Add eggs one at a time, stirring until the dough is smooth and pipeable (like thick icing). Let cool slightly.
4. Pipe rings about 4 inches across onto a lined baking sheet, forming a second layer with a hole in the center.
5. Bake 30 minutes or until light golden and slightly firm. Cool on a rack.

Assembly

1. Fill a piping bag with the chilled crema pasticcera and pipe a ring of cream on each zeppole, building to a tall center.
2. Dust with confectioners’ sugar and top with a pitted cherry.
3. Serve the same day for best texture.

Nutrition (approx. per serving)

Calories: 188 kcal | Carbohydrates: 29 g | Protein: 6 g | Fat: 5 g | Sugar: 19 g

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