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zeppole di san giuseppe.

Zeppole di San Giuseppe (St Joseph's Zeppole)

Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 15
Calories: 163kcal
Zeppole di San Giuseppe are Italian choux pastry cakes, filled with cream and black cherries, and traditionally made for Father's Day.
Print Recipe


  • 80 g butter cut into chunks
  • 125 g water
  • ½ teaspoon sugar optional
  • a pinch salt
  • ½ teaspoon lemon zest finely minced, optional
  • 125 g flour
  • 3 medium eggs

To decorate:


  • Place the butter, water, salt, sugar (optional) and lemon zest (optional) in a saucepan, whisk gently and bring to a boil over low heat.
  • When the water is starting to boil add the sifted flour all at once. and vigorously mix the flour in. Using a wooden spoon mix until the dough comes together into a smooth ball that pulls away from the sides of the pan.
  • Using a wooden spoon mix until the dough and cook for 1-3 minutes, until it comes together into a smooth ball that pulls away from the sides of the pan.
  • Transfer the dough onto a marble surface and spread it to let it cool. You can also place the dough in a bowl, and then flatten the dough along the sides of the bowl.
  • Transfer the dough into a bowl. Whisk the eggs in a jar, then slowly incorporate them into the dough, whilst whisking, until you have a creamy, dense shiny dough that is pipeable.
  • Preheat oven to 400°F/200°C and arrange the oven tray onto the middle shelf.
  • Transfer the dough to a pastry bag with a large star-shaped tip. Pipe the dough into 3-inch sized circles (you can make one circle or two overlapping ones) onto a tray covered with parchment paper.
  • Bake the zeppole for 10 minutes, then lower the oven temperature to 360°F/ 180°C and bake for 20 minutes. Open the oven door slightly, and let the zeppole bake for another 5 minutes.
  • Transfer the zeppole on a cooling rack, then cut them horizontally, and fill them with pastry cream. Close, and pipe more cream on top, decorate with cherries and sprinkle with confectioner's sugar.


  • I highly recommend using a kitchen scale to measure the ingredients.
  • Cut the butter into small cubes, and make sure it's melted before the water starts to boil.
  • Don't add the eggs while the dough is too hot. This can cook the eggs, and give a frittata taste to your zeppole.
  • To pipe the pastry dough and the pastry cream I use a large star tip, but feel free to use whatever tip you have at hand.
  • Make sure you leave enough space between the zeppole as they’ll double in size in the oven.
  • Do not open the oven whilst the zeppole are baking, this could make them collapse.


  • The non-stuffed zeppole can be refrigerated in an airtight container up to 1 week.
  • Once filled, I recommend keeping them in the refrigerator and consuming them within a couple of days at the most.
  • I do not recommend storing the raw dough.


Serving: 1g | Calories: 163kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 47mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg