St Joseph pastries, also known as Zeppole di San Giuseppe, are traditional Italian pastries that are enjoyed every year on March 19th to celebrate the Feast of San Giuseppe (Saint Joseph). They are a deliciously light Italian cream filled pastry that are either fried or baked.
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This recipe is for zeppole al forno, or oven baked zeppole. The texture of the pastry is very similar to a light, airy doughnut, with crema pasticcera (Italian pastry cream), a dusting of powdered sugar, and a cherry on top. And since this is an Italian treat, you know it's going to be good!
🇮🇹 What are St Joseph pastries?
St Joseph pastries are Italian cream puffs. There are actually many different names for zeppole: Bignè di San Giuseppe, St. Joseph's Day cake, sfinge pastry, zeppole fritte (fried), and zeppole al forno (baked). Depending on the region of Italy, they're not only called different names, but may also be made in different shapes and with varying fillings (including jelly, butter and honey, or cannoli-style cream).
Zeppole are enjoyed each year on March 19th in the Catholic religion to celebrate St. Joseph, the husband of Mary, the father of Jesus, and the patron saint of workers.
The story says that back in the Middle Ages, St. Joseph saved Sicily from a famine, and in return the people prepared a feast for him, including candles, wine, and many baked goods (including zeppole!). It is celebrated every year during Lent (a period of abstinence), so the foods that are prepared are typically meatless. In Italy, it is also the celebration of Father's Day.
🥣 Choux pastry and crema pasticcera
To make St Joseph pastry, a choux pastry dough is used. Choux pastry, or pâte à choux, aka puff pastry, is used for many pastries. It has only 4 or 5 ingredients, no raising agent, and depends on the high moisture content to steam and rise the dough. The word choux translates to cabbage (the shape of the pastry when it's piped look like small cabbages) and pâte means paste (because the dough is quite wet).
It may not be made in the usual way you're used to making a dough, but it's actually really easy and all you'll need are a pot and a wooden spoon! And the cream filling is a crema pasticcera - which you've tasted many times in cream puffs, eclairs, doughnuts, and tarts - and is also made in just a few minutes on the stove.
The one piece of equipment that you may or may not have in your kitchen is a piping bag and tips. But that's okay! While a star-shaped tip is needed to achieve the beautiful swirled design of the pastry and cream, you can always use a ziploc bag with a small piece of the corner cut off to achieve a similar result.
🥄 Equipment used
- Sauce pot
- Wooden spoon
- Whisk
- Piping bag with star tip (or ziploc bag with the corner cut off)
- Baking sheet
- Silicone mat or parchment paper
- Plastic wrap
🧾 Ingredients
Choux pastry
- Butter
- Granulated sugar
- Water
- All purpose flour
- Large eggs
Crema Pasticcera
- Egg yolks
- Whole milk
- Granulated sugar
- Cornstarch
- Vanilla extract
- Lemon zest
Additional toppings
- Confectioners sugar
- Pitted cherries (either sour or maraschino)
See the recipe card below for full list of ingredients and their measurements.
🥣 Make the pastry cream
In a pot over low heat, warm up the milk and vanilla until it starts to steam.
In a separate bowl, whisk together the egg yolks and sugar, then add the cornstarch and whisk again until smooth.
Once the milk has warmed up, add about ½ cup of the milk to the egg mixture while constantly whisking. This will temper the eggs, so you don't wind up with scrambled eggs.
Increase the heat on the stove to low-medium and add the egg mixture and lemon zest to the milk, whisking continuously. After a few minutes, the crema pasticcera will thicken up to a thick custard-like consistency.
Remove from heat, place in a bowl, and let cool on the counter for a few minutes. Once the bowl is cool enough to handle, cover it with plastic wrap, making sure the plastic touches the cream. This will prevent it from forming a crust. Place in the refrigerator to cool further.
🍲 Make the choux pastry dough
Preheat oven to 400°F.
In a pot over medium heat, bring butter, sugar, and water to a rolling boil. Next, add all of the flour at once, and vigorously stir until it forms a ball. Keep the heat on the stove for the first minute or so while stirring the flour in, as this will help develop the gluten in the pastry. Once the flour is mixed in, remove the pot from the heat.
Add eggs one at a time then stirring until each egg is thoroughly incorporated. Stir until it reaches a consistency like a thick icing (not like a bread dough at all!). Let cool a few minutes.
🥄 Piping the dough
Prepare a baking sheet lined with either a silicone mat or parchment paper.
Place pastry dough in a piping bag (or pastry bag) with a star tip (or a ziploc bag with a small piece of corner cut off). Pipe dough into circles measuring about 4 inches in diameter, working from the inside out, then make a second layer on top of the first, but leave a hole in the center of the second layer (this is where the pastry cream will be added later).
⏲️ Baking
Bake for 30 minutes or until the dough turns a light golden brown. When lightly pressed with a finger, the zeppole will have slightly spongy feel, like a doughnut, but should be slightly firm on the outside. Let cool on the counter.
⭐ Adding the pastry cream and finishing touches
Once the zeppole have cooled, remove the crema pasticcera from the fridge and place in a piping bag with a star tip (or a ziploc bag with a small piece of corner cut off). Pipe pastry cream into the center of each zeppole and continue around, making a circle of cream, then back to the middle for a tall center. Make sure to leave a few inches between each one, as they will puff up a bit while baking.
Lightly dust with powdered sugar and top with a sour cherry.
Zeppole di San Giuseppe are best enjoyed the same day. Although they are still quite delicious on the second day (we tested this by having them for breakfast the next day!).
❓ FAQ
When adding the flour to the pastry dough, make sure to keep the heat on the stove for the first minute or so while stirring the flour in, as this will help develop the gluten in the pastry. Once the flour is mixed in, then remove the pan from the heat.
As tempting as it is to open the oven door and take a peek at the pastry baking, resist the urge and keep the door closed. It's important for the choux pastry to stay hot and release steam for them to rise properly. Also, bake the pastry until it's lightly golden brown all over (everyone's oven is different, so you may need to add or subtract a few minutes to the baking time). Another helpful tip is that after removing them from the oven, pierce each one with the tip of a knife, to help release any remaining steam that may be trapped inside.
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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
Additional Toppings
- Confectioners sugar
- Pitted cherries (either sour or maraschino)
Instructions
Crema Pasticcera (Pastry Cream)
- In a pot over low heat, warm up the milk and vanilla until it starts to steam.
- In a separate bowl, whisk together the egg yolks and sugar, then add the cornstarch and whisk again until smooth.
- Once the milk has warmed up, add about ½ cup of the milk to the egg mixture while constantly whisking. This will temper the eggs, so you don’t wind up with scrambled eggs.
- Increase the heat on the stove to low-medium and add the egg mixture and lemon zest to the milk, whisking continuously. After a few minutes, the crema pasticcera will thicken up to a thick custard-like consistency.
- Remove from heat, place in a bowl, and let cool on the counter for a few minutes.
- Once the bowl is cool enough to handle, cover it with plastic wrap, making sure the plastic touches the cream. This will prevent it from forming a crust. Place in the refrigerator to cool further.
Choux Pastry Dough
- Preheat oven to 400°F.
- In a pot over medium heat, bring butter, sugar, and water to a rolling boil.
- Next, add all of the flour at once, and vigorously stir until it forms a ball. Keep the heat on the stove for the first minute or so while stirring the flour in, as this will help develop the gluten in the pastry. Once the flour is mixed in, remove the pot from the heat.
- Add eggs one at a time then stirring until each egg is thoroughly incorporated. Stir until it reaches a consistency like a thick icing (not like a bread dough at all!).
- Let cool a few minutes.
Baking
- Prepare a baking sheet lined with either a silicone mat or parchment paper.
- Place pastry dough in a piping bag with a star tip (or a ziploc bag with a small piece of corner cut off).
- Pipe dough into circles measuring about 4 inches in diameter, working from the inside out, then make a second layer on top of the first, but leave a hole in the center of the second layer (this is where the pastry cream will be added later). Make sure to leave a few inches between each one, as they will puff up a bit while baking.
- Bake for 30 minutes or until the dough turns a light golden brown. When lightly pressed with a finger, the zeppole will have slightly spongy feel, like a doughnut.
- Let cool on the counter.
Putting It All Together
- Once the zeppole have cooled, remove the crema pasticcera from the fridge and place in a piping bag with a star tip (or a ziploc bag with a small piece of corner cut off).
- Pipe the cream into the center of each zeppole and continue around, making a circle of cream, then back to the middle for a tall center.
- Lightly dust with powdered sugar and top with a cherry.
Notes
❓ FAQ
Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Katie
I made these for a party and they were absolutely delicious!
maplewoodroad
Thanks so much! 🙂
Peter
These look amazing! My wife loves lemon, I think I'll make these for her birthday.
maplewoodroad
That's a fantastic idea! Thanks & hope you both enjoy them! 🙂
Nancy A.
These look and sound amazing and pretty simple to make. I might have to give these a try!
maplewoodroad
They really are ridiculously easy to make at home. Enjoy! 🙂
Dinah
Almost too pretty to eat!
maplewoodroad
Thank you! 🙂