Zeppole di San Giuseppe (Italian Custard Cream Pastries With Amarena Cherries)

Crispy, airy zeppole with a bright custard swirl—just like the Italian pastry shop

These Zeppole di San Giuseppe are the real deal: golden pâte à choux rings (fried for the most traditional texture), topped with a thick spiral of crema pasticcera and finished with powdered sugar + amarena.

Below you’ll find the fried method, and right after it the baked version—same dough, same custard, different cooking.

DOWNLOAD PDF WITH ZEPPOLE RECIPE HERE:

ZeppoleRecipe

Cooking Time

• Preparation time: 30 minutes

• Cooking time: 40 minutes

• Total time: 1 hour 10 minutes

• Servings: 12 zeppole

Ingredients

For the Pâte à Choux (Fried or Baked)

• Water: 2/3 cup (about 160 mL)

• Unsalted butter: 7 Tbsp (100 g), cut into chunks

• Granulated sugar: 2 tsp (8 g)

• Salt: 1 tsp (5 g)

• All-purpose flour: 1 cup (120 g)

• Large eggs: 3, beaten (about 150 g without shells)

For the Custard (Pastry Cream)

• Whole milk: 1 3/4 cups (415 mL)

• Heavy cream: 1/2 cup (120 mL)

• Granulated sugar: 3/4 cup (150 g)

• Large egg yolks: 8 (about 135 g)

• Rice starch: 2 Tbsp (18–20 g)

• Cornstarch: 2 Tbsp (16–20 g)

• Vanilla: seeds of 1 vanilla bean (or 2 tsp vanilla extract)

For Frying + Finishing

• Neutral frying oil (canola/vegetable): 2–3 inches deep (1.5–2 L, depending on pot)

• Powdered sugar: for dusting

• Amarena (black) cherries in syrup: 12, for garnish

Instructions (Traditional Fried Zeppole)

1) Make the Custard (Do This First)

1. Whisk base: In a bowl, whisk egg yolks + sugar until lighter and creamy. Whisk in rice starch + cornstarch and vanilla seeds.

2. Heat dairy: Bring milk + cream to a gentle simmer.

3. Thicken: Slowly whisk hot dairy into the yolk mixture, then return everything to the pot. Cook on low, whisking constantly, until thick and smooth (about 180°F / 82°C).

4. Chill: Transfer to a container and press plastic wrap directly on the surface. Refrigerate until fully cold.

2) Make the Pâte à Choux

1. Heat liquids: In a saucepan over low heat combine water, butter, sugar, and salt. Stir until melted and gently simmering.

2. Add flour: Off heat, add flour all at once. Stir vigorously. Return to low heat and cook 3–5 minutes, stirring constantly, until the dough forms a ball and leaves a thin film on the bottom of the pan.

3. Cool slightly: Transfer to a bowl and cool 5–8 minutes.

4. Add eggs gradually: Mix in beaten eggs in additions until the dough is smooth, glossy, and pipeable—thick enough to hold piped ridges.

3) Pipe + Fry

1. Heat oil: Bring oil to 340–350°F (170–175°C) in a deep pot.

2. Pipe rings: Pipe 3–4 inch rings onto small parchment squares (or pipe onto a lightly oiled surface and slide in). Pipe two concentric circles per zeppola to create a nest.

3. Fry: Lower into oil. Remove parchment once it releases. Fry 3–5 minutes per side until deep golden and puffed.

4. Drain & cool: Place on a rack or paper towels. Cool completely before topping.

4) Assemble

1. Pipe custard: Pipe chilled custard on top in a spiral (star tip).

2. Finish: Add 1 amarena cherry and dust generously with powdered sugar before serving.

Baked Zeppole Version (Same Dough)

1. Pipe: Pipe the same double-ring nests on parchment.

2. Bake:

   • 400°F (200°C) for 10 minutes

   • Reduce to 350°F (180°C) for 20 minutes

   • Crack the oven door slightly and dry 10 minutes

3. Cool fully, then assemble with custard + amarena + powdered sugar.

Why Nonna Loves This Recipe

Because zeppole are celebration pastries—simple ingredients transformed into something special. The crisp shell, silky custard, and sweet amarena taste like family gatherings and Italian tradition.

Tips & Tricks

• Keep oil steady: Too cool = greasy; too hot = dark outside, raw inside. Stay at 340–350°F / 170–175°C.

• Don’t top warm shells: Steam will soften the pastry and melt the custard.

• Choux consistency: Add eggs slowly—stop when it pipes clean ridges and holds shape.

• Make-ahead: Custard and shells can be made 1 day ahead. Assemble just before serving.

FAQ

What can I use instead of rice starch?

Yes—rice starch is optional, and you have a few great substitutes:

• Best easy swap: Replace the 2 Tbsp rice starch with 2 Tbsp cornstarch

  • Total becomes 4 Tbsp cornstarch (about 32–40 g, depending on brand/spooning).

• Potato starch: Use 2 Tbsp potato starch in place of rice starch (similar texture, smooth custard).

• All cornstarch (most common in the U.S.): Works perfectly and still gives a thick, glossy pastry cream.

• Flour (last resort): If you must, use 3 Tbsp all-purpose flour (about 24 g) instead of rice starch—but cook the custard a little longer to remove any floury taste (texture will be slightly less silky).

Why is my custard lumpy?

Heat was too high or it wasn’t whisked constantly. Keep it low and steady; if needed, strain through a fine sieve.

Why did my zeppole collapse (baked)?

Underbaked or not dried enough. Don’t skip the final 10-minute drying with the oven door cracked.

Nutritional Facts (Per Serving)

(Estimated; varies by frying absorption and portion size.)

FRIED & BAKED ITALIAN ZEPPOLE

Zeppole alla Crema e Amarena are a classic Italian dessert, especially popular on St. Joseph's Day in honor of the fathers.

These light and airy pastries, filled with rich custard and topped with sour cherries, are a delicious treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Zeppole

Notes

Ingredients

For the Pâte à Choux (Fried or Baked)

• Water: 2/3 cup (about 160 mL)
• Unsalted butter: 7 Tbsp (100 g), cut into chunks
• Granulated sugar: 2 tsp (8 g)
• Salt: 1 tsp (5 g)
• All-purpose flour: 1 cup (120 g)
• Large eggs: 3, beaten (about 150 g without shells)

For the Custard (Pastry Cream)

• Whole milk: 1 3/4 cups (415 mL)
• Heavy cream: 1/2 cup (120 mL)
• Granulated sugar: 3/4 cup (150 g)
• Large egg yolks: 8 (about 135 g)
• Rice starch: 2 Tbsp (18–20 g)
• Cornstarch: 2 Tbsp (16–20 g)
• Vanilla: seeds of 1 vanilla bean (or 2 tsp vanilla extract)

For Frying + Finishing

• Neutral frying oil (canola/vegetable): 2–3 inches deep (1.5–2 L, depending on pot)
• Powdered sugar: for dusting
• Amarena (black) cherries in syrup: 12, for garnish

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Instructions (Traditional Fried Zeppole)

1) Make the Custard (Do This First)

1. Whisk base: In a bowl, whisk egg yolks + sugar until lighter and creamy. Whisk in rice starch + cornstarch and vanilla seeds.
2. Heat dairy: Bring milk + cream to a gentle simmer.
3. Thicken: Slowly whisk hot dairy into the yolk mixture, then return everything to the pot. Cook on low, whisking constantly, until thick and smooth (about 180°F / 82°C).
4. Chill: Transfer to a container and press plastic wrap directly on the surface. Refrigerate until fully cold.

---

2) Make the Pâte à Choux

1. Heat liquids: In a saucepan over low heat combine water, butter, sugar, and salt. Stir until melted and gently simmering.
2. Add flour: Off heat, add flour all at once. Stir vigorously. Return to low heat and cook 3–5 minutes, stirring constantly, until the dough forms a ball and leaves a thin film on the bottom of the pan.
3. Cool slightly: Transfer to a bowl and cool 5–8 minutes.
4. Add eggs gradually: Mix in beaten eggs in additions until the dough is smooth, glossy, and pipeable—thick enough to hold piped ridges.

---

3) Pipe + Fry

1. Heat oil: Bring oil to 340–350°F (170–175°C) in a deep pot.
2. Pipe rings: Pipe 3–4 inch rings onto small parchment squares (or pipe onto a lightly oiled surface and slide in). Pipe two concentric circles per zeppola to create a nest.
3. Fry: Lower into oil. Remove parchment once it releases. Fry 3–5 minutes per side until deep golden and puffed.
4. Drain & cool: Place on a rack or paper towels. Cool completely before topping.

---

4) Assemble

1. Pipe custard: Pipe chilled custard on top in a spiral (star tip).
2. Finish: Add 1 amarena cherry and dust generously with powdered sugar before serving.

---

Baked Zeppole Version (Same Dough)

1. Pipe: Pipe the same double-ring nests on parchment.
2. Bake:
   • 400°F (200°C) for 10 minutes
   • Reduce to 350°F (180°C) for 20 minutes
   • Crack the oven door slightly and dry 10 minutes
3. Cool fully, then assemble with custard + amarena + powdered sugar.

Keyword zeppole, saint joseph zeppole,

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