Description
Zeppole di San Giuseppe are delightful Italian pastries featuring a soft choux dough, filled with creamy pastry cream, perfect for any occasion. Their deliciousness, simplicity, and beautiful presentation make them a must-try!
Ingredients
Scale
- ¾ cup water
- 2 teaspoons granulated sugar
- 6 tablespoons unsalted butter
- 1 cup all purpose flour (140 grams)
- ¼ teaspoon kosher salt
- 4 large eggs
- 2 cups italian pastry cream (see notes)
- 8 cherries soaked in syrup (like fabbri or maraschino cherries)
- powdered sugar for sprinkling
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and sugar over medium heat while stirring until dissolved. Add butter and salt, and allow it to boil.
- Reduce heat to low and incorporate the flour, mixing vigorously with a wooden spoon until the dough loses its wet texture and pulls away from the pan, about 3 minutes. Transfer to a large mixing bowl.
- Once slightly cooled, add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Fit a piping bag with a star tip and fill with the dough. Pipe two stacked circles (approximately 4 inches in diameter) onto the prepared baking sheet.
- Bake in the preheated oven for 25 minutes. Turn off the oven and let them sit for an additional 10 minutes. Remove from oven and cool completely on a wire rack after cooling on the baking sheet.
- Fill the cooled zeppole with Italian pastry cream using a piping bag fitted with a star tip. Dust with powdered sugar and garnish with a cherry.
Notes
For a richer flavor, let the butter brown slightly before adding the flour.
Ensure the eggs are at room temperature for better incorporation into the dough.
Nutrition
- Serving Size: 1 zeppole
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg