Saint Joseph’s Zeppole (Zeppole di San Giuseppe) Recipe

A classic Father’s Day dessert, Saint Joseph’s Zeppole are soft choux pastry rings filled with creamy custard and topped with sweet cherries.

Have you ever walked into a pastry shop on March 19th and smelled the irresistible aroma of pastry cream, powdered sugar, and freshly baked or fried dough? It happens to me every year. Zeppole di San Giuseppe are one of those desserts that immediately bring to mind celebration, family, and Italian culinary tradition.

I still remember the first time I tried making them at home. I thought they would be difficult, but in reality they require just a few ingredients and a little attention while preparing the choux pastry and the custard cream. The result? A beautiful dessert with a creamy filling, a sweet cherry on top, and a texture that wins you over with the first bite.

They are the perfect dessert for Father’s Day in Italy, but also a wonderful pastry to prepare whenever you want to serve something special. Let’s see how to make Zeppole di San Giuseppe.

Traditional Italian dessert Father’s Day Vegetarian

Saint Joseph’s Zeppole

Saint Joseph’s Zeppole are a traditional Italian dessert prepared for Father’s Day. Choux pastry rings filled with custard cream and topped with a sweet cherry.

Prep: 25m Cook time: 25m Total time: 50m Servings: 6 servings Cuisine: Italian Category: Dessert

by Traditional Neapolitan recipe Published on 16 March 2026

Ingredients

• Water 250 ml
• Butter 100 g
• Flour 150 g
• Eggs 4
• Salt 1 pinch
• Milk 500 ml
• Egg yolks 4
• Sugar 120 g
• Cornstarch 40 g
• Lemon zest 1
• Candied cherries 6
• Powdered sugar to taste

Tools

• Saucepan
• Whisk
• Piping bag
• Baking paper
• Tray
• Bowl

Instructions

1. Bring water, butter and salt to a boil in a saucepan.
2. Add flour all at once and stir until the dough forms a compact ball.
3. Let it cool slightly and add eggs one at a time mixing well.
4. Transfer the dough to a piping bag and pipe ring shapes onto baking paper.
5. Bake at 200°C (390°F) for about 20 minutes until golden.
6. For the custard: heat the milk with lemon zest.
7. In a bowl mix egg yolks, sugar and cornstarch.
8. Pour the hot milk into the mixture and cook until thick. Pay attention to tempering the custard (see the last chef’s tip at the bottom of this page).
9. Let the cream cool and transfer to a piping bag.
10. Fill the zeppole with custard cream.
11. Top with a cherry and dust with powdered sugar.

Nutritional values (per serving)

Calories
320 kcal

Fat
17 g

Carbohydrates
36 g

Protein
7 g

Sugar
18 g

Fiber
1 g

Sodium
90 mg

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👨‍🍳 Chef’s Tips

1. Dough temperature

When adding the eggs to the choux pastry, make sure the dough is warm but not hot. If it’s too hot, the eggs may start cooking.

2. Add eggs one at a time

Always add the eggs one at a time, mixing well before adding the next. This ensures a smooth and stable dough.

3. Leave space between the rings

When piping the zeppole onto baking paper, leave some space between each one because they will expand while baking.

4. Don’t open the oven too early

Avoid opening the oven during the first 15 minutes of baking, otherwise the choux pastry may collapse.

5. Cool the custard completely

Make sure the custard cream is completely cooled before filling the zeppole to keep it thick and smooth.

6. ⚠️ Pay attention to tempering the custard

When making the custard, slowly pour the hot milk into the bowl with egg yolks, sugar, and cornstarch, whisking constantly.

This prevents the eggs from curdling.

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