Zeppole di San Giuseppe
Zeppole di San Giuseppe, from above
Non vegEggNaples

Zeppole di San Giuseppe

Choux rings piped with custard and topped with a cherry. Naples's Father's Day pastry.

90 minTime
7 gProtein each
mildSpice
Saint Joseph's day1 chapter · 1 min read

Make it your way

Grandma's wayFried choux, custard, amarena.
The original
357kcalsame
7 gproteinsame
1 gfibresame
90minutessame

Zeppole.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Water1 cup
Butter7 tbsp
Maida (all-purpose flour, plain flour)1¼ cups for choux, 1/3 cup for custard
Egg4
Salta pinch
Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed
Milk2 cups
Egg yolk3 yolks
Sugar⅔ cup
Lemonzest
Fruit jam (jam or preserves)amarena cherries or cherry jam

Method

5 steps
  1. 1Bring water, butter and salt to a boil, add 150 g flour all at once and stir until it forms a ball.
  2. 2Cool slightly, beat in eggs one at a time until glossy and pipeable.
  3. 3Make custard: heat milk with zest, whisk yolks, sugar and 40 g flour, temper and cook until thick. Cool.
  4. 4Pipe rings onto squares of baking paper and fry at 170C (or bake at 200C for 25 minutes) until puffed and golden.
  5. 5Pipe custard on top, add a cherry and dust with icing sugar.
Serve it like this

Arrange on a platter with a cherry on each, dusted with icing sugar, and serve the same day.

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Make it a meal

What goes with Zeppole di San Giuseppe: a bread or rice, a side, something to drink and something sweet.

A little snack Mozzarella in carrozza25 min
A little snack Olive all'ascolana75 min
To drink Virgin bellini8 min
To drink Caffè latte5 min
Something sweet Cannoli siciliani90 min
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