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Zeppole di San Giuseppe filled with vanilla cream and topped with cherries
Traditional Italian Zeppole with Vanilla Cream

Zeppole di San Giuseppe (Italian Cream Puffs)

Author: Flavelo
Recipes Cakes and Desserts
Zeppole di San Giuseppe are Naples' gift to the world, traditionally made for St. Joseph's Day. This choux pastry doughnut is a masterpiece of baking: the dough gets cooked twice (boiled then fried) to achieve the airy, hollow texture capable of holding rich vanilla cream. Topped with a sour Amarena cherry, it's the literal cherry on top.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Piping bag with star tip
  • Saucepan
  • Deep fry thermometer

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

In a saucepan, bring the water, butter, sugar, and salt to a boil. Ensure the butter is fully melted before the water boils.

Tip: If the water boils away before the butter melts, your liquid-to-flour ratio will be off.
2 ✓

Remove from heat and dump in all the flour at once. Stir vigorously with a wooden spoon, then return to heat.

Tip: Scalding the flour initiates starch gelatinization, giving the dough structure.
3 ✓

Cook over medium heat, stirring constantly, for 1-2 minutes until the dough comes together into a ball and leaves a thin film on the bottom of the pot.

Tip: This step evaporates excess moisture so the dough can absorb the eggs.
4 ✓

Transfer to a bowl and let cool for 5-10 minutes (it should be warm, not hot).

Tip: If you add eggs to hot dough, you'll get scrambled eggs.
5 ✓

Add eggs one by one, incorporating fully after each addition. You should end up with a glossy, thick, pipeable paste.

Tip: The eggs provide the moisture for steam and protein for structure.
6 ✓

Cut 4x4 inch squares of parchment paper. Pipe 3-inch circles onto the papers (double layer for height).

Tip: The paper lets you drop the soft dough into the oil without ruining the shape.
7 ✓

Heat oil to 340°F (170°C). Slide the doughnuts in, paper and all (remove paper with tongs once it detaches). Fry until golden brown, turning once.

Tip: Don't poke them, or they will collapse!
8 ✓

Drain and cool completely. Fill the center with vanilla pastry cream and top with a cherry.

Tip: Fill only when cold, or the cream will melt.

Recipe FAQ

Why did they deflate?
They weren't cooked enough, leaving the inside wet. Fry them longer at a slightly lower temp to dry them out.
Why did they crack?
Cracking is natural for choux pastry as it expands. Try to pipe them evenly.

Ingredients

  • 2 cups All-Purpose Flour
  • 0.25 cup Sugar
  • 4 large Eggs (room temp)
  • 1 cup Water
  • 4 tbsp Unsalted Butter
  • 1 pinch Salt
  • 1 quart Oil (for frying)
  • 1.5 cups Vanilla Pastry Cream (prepared)
  • 6 whole Amarena Cherries (garnish)