Zeppole di San Giuseppe are classic Italian pastries enjoyed for the Feast of Saint Joseph. These light choux buns are filled with smooth Crema Pasticcera (pastry cream) and finished with amarena cherries. They look elegant but are straightforward to prepare and exceptionally tasty.
March 19th is widely celebrated in Italy as Saint Joseph’s Day and also marks Father’s Day in many regions. Bakeries fill their counters with seasonal specialties, and Zeppole di San Giuseppe are one of the most beloved treats.
Traditionally made with choux pastry, zeppole are split and filled with rich Crema Pasticcera, then topped with syrup-soaked cherries for a balance of creaminess and bright sweetness.
There are two common preparations: fried and baked. This recipe focuses on the baked version, which is lighter, easier to make at home, and keeps longer while still delivering that classic flavour.
Scroll for the full recipe, ingredient notes, step-by-step photos, tips, variations and a video. For a printable recipe see the recipe card below.
Ingredients – what you need
Below are the key ingredients for the zeppole and the crema pasticcera, plus a few tips to ensure success.
- Butter – use unsalted butter so you can control the seasoning.
- Flour – Italian 00 flour or all-purpose flour both work well.
- Sugar – caster (fine) sugar is ideal for best texture.
- Eggs – use large eggs for consistent results.
- Cherries – traditionally amarena or other cherries preserved in syrup are used.
- Milk – use full-fat milk for a rich, silky custard.
- Vanilla – vanilla bean paste, extract or a vanilla pod will add depth of flavour.
- Cornstarch – (corn flour in the UK) is important for thickening the custard without curdling.
- Citrus peel – lemon or orange peel is optional but adds a subtle aromatic lift to the pastry cream.
Step by step photos and recipe instructions
Preparation Tips!
- Prepare the Crema Pasticcera first and allow it to cool completely (see recipe card below).
- Preheat the oven to 190°C (375°F).
- Line a large baking tray with parchment paper so the zeppole rise evenly and release easily.
Step 1) Heat the water and sugar until the sugar dissolves, then add the butter and a pinch of salt. Bring to a boil, then reduce the heat (photos 1–3).
Step 2) Add the flour and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan sides. Continue cooking and stirring for at least five minutes so excess water evaporates (photos 4–6).
Step 3) Transfer the dough to a bowl and add the eggs a little at a time, stirring thoroughly between additions until the dough is smooth and slightly sticky (photos 7–10).
Step 4) Spoon the dough into a piping bag fitted with a star nozzle and pipe rings about 3 inches (7–8 cm) across onto the lined tray. Bake at 190°C (375°F) for 10 minutes, then reduce the oven to 170°C (340°F) and bake for another 30 minutes until puffed and golden (photos 11–12).
Step 5) Cool the zeppole completely, then slice them in half and fill with the prepared pastry cream. Pipe an extra swirl on top and finish each zeppola with an amarena cherry (photos 13–14).
Recipe tips and FAQs
- Cooking the dough – Cooking the dough after adding the flour is essential. Stir for at least five minutes to evaporate moisture; otherwise the dough will be too wet when eggs are added and difficult to pipe.
- Piping technique – Pipe the zeppole like frosting a cupcake: form a ring and overlap the centre so it stays stable while baking.
- Filling variations – Flavor the pastry cream with citrus zest, liqueurs like limoncello or strega, vanilla, or make a chocolate crema (Crema al Cioccolato) for a different twist.
If the pastry is too runny it likely wasn’t cooked long enough before the eggs were added. If water hasn’t evaporated the mixture will be wet and hard to pipe. You can rescue it by making another half batch of dough (without extra eggs) and folding it into the wetter mixture, or prepare a fresh batch.
Unfilled zeppole shells keep for 3–4 days stored in an airtight container. Once filled, zeppole are best eaten within 1–2 days and should be refrigerated.
More Italian desserts to try
Italian Desserts
Crema Fritta (Deep Fried Custard)
Italian Desserts
Italian Ricotta Doughnuts
Italian Desserts
Pasticciotti (Italian Cream Filled Pastries)
Italian Desserts
Cenci di Carnevale (Chiacchiere, Crostoli, Bugie) Italian Fried Pastries
If you make these Zeppole di San Giuseppe or try another recipe from the blog, please rate it and share your experience in the comments—feedback is always welcome.
Step By Step Photos Above
Recipes include step-by-step photos, tips to help you succeed first time and often a video tutorial.
Zeppole di San Giuseppe
By Emily
Equipment
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Piping bag and star nozzle
Ingredients
- 1 cup Italian 00 flour or all purpose flour, (140g)
- 3 oz butter, (85g)
- 1 teaspoon sugar
- 4 large eggs
- 1 pinch fine salt
- ¾ cup water, (170ml)
- 8 cherries soaked in syrup, such as Fabbri
For the custard
- 5 large egg yolks
- ⅓ cup sugar, (70g)
- ¼ cup cornstarch, (30g)
- 2.5 cups full-fat milk, (590ml)
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
- Peel of 1 lemon or orange, optional
Instructions
To make the Crema Pasticcera (custard)
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Heat the milk with vanilla and citrus peel if using until just boiling, then remove from heat to prevent overflowing.
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Whisk the egg yolks and sugar together, then stir in the cornstarch until smooth.
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Remove the peel, then slowly pour hot milk into the egg mixture a little at a time while whisking. Return to the saucepan and cook over medium-low heat.
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Stir until thickened (about 10 minutes). If lumps form, lower the heat and whisk; the custard should coat the back of a wooden spoon.
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Transfer to a clean bowl and cover the surface with plastic wrap to prevent a skin forming. Chill until completely cool.
To make the Zeppole
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Preheat oven to 190°C (375°F) and line a large baking tray with parchment paper.
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Combine water and sugar in a saucepan and heat until the sugar dissolves. Add butter and a pinch of salt and bring to a boil.
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Reduce heat and add sifted flour. Stir vigorously until a dough forms and no longer sticks to the pan, cooking for at least 5 minutes to remove excess moisture.
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Remove from heat and beat in the eggs in three additions, ensuring each addition is fully incorporated. The dough should be smooth and slightly sticky.
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Pipe rings about 3 inches wide, overlapping the centre. Space them about 2 inches apart.
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Bake at 190°C (375°F) for 10 minutes, then reduce to 170°C (340°F) and bake for 30 minutes more. Cool completely on a rack.
Fill the Zeppole
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Fill a piping bag with the chilled custard. Slice the zeppole in half, pipe in custard, add an extra dollop on top and finish with a cherry.
Video
Notes
- Cooking the pastry – cook the dough for at least 5 minutes after adding flour so moisture evaporates; otherwise the dough will be too wet to pipe.
- Piping tip – pipe the dough in a ring and overlap the centre, similar to frosting a cupcake.
- Filling options – flavour the pastry cream with citrus zest, liqueur or vanilla, or use chocolate pastry cream for variation.
- Storage – Zeppole shells keep 3–4 days; filled zeppole are best refrigerated and eaten within 1–2 days.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless otherwise stated.
- When using canned or jarred tomatoes I recommend trusted brands for consistent flavour.
- All vegetables are assumed medium unless specified.
- Recipes are tested using a fan (convection) oven unless stated otherwise.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.
More Italian desserts to try
- Chocolate Budino (Budino al Cioccolato)
- Torta Caprese (Flourless Italian Chocolate Cake)
- Cenci di Carnevale (Chiacchiere, Crostoli, Bugie) Italian Fried Pastries
- Ricotta doughnuts