There are some desserts in Italy that instantly bring back memories of pastry shop windows, crowded bakeries, and the unmistakable smell of fresh pastries. Neapolitan Zeppole are one of them.
These beautiful cream-filled pastries are traditionally prepared for St. Joseph’s Day on March 19th, which is also celebrated as Father’s Day in Italy. During this time of year, every Italian bakery proudly displays trays of zeppole topped with silky pastry cream, a dark amarena cherry, and a generous dusting of powdered sugar.
But the truth is, zeppole are far too good to be eaten only once a year. Even though they are linked to this celebration, you can now find them in many pastry shops across Italy throughout the year.
The traditional Neapolitan version is fried, rich, and incredibly indulgent. In this recipe, however, I’m sharing the baked version, which is lighter, easier to prepare at home, and still just as delicious. The result is a delicate choux pastry ring filled with creamy custard that looks like it came straight from an Italian pastry shop.
And the best part? They’re much easier to make than they look.
What Are Zeppole di San Giuseppe?
Zeppole di San Giuseppe are a traditional pastry from Naples, prepared to celebrate Saint Joseph’s Day, which is also Father’s Day in Italy.
They are made from pâte à choux, the same dough used for cream puffs and éclairs. The dough is piped into ring shapes, baked or fried, and then filled with crema pasticcera (Italian pastry cream). The final touch is a sour cherry in syrup, which adds a beautiful contrast to the sweetness of the cream.
Although originally prepared only for this celebration, today zeppole are so popular that many Italian pastry shops sell them throughout the year.
Like all traditional recipes, the recipe for Neapolitan zeppole has various variations. Today, I’ll share the version of St. Joseph’s Day Zeppole that a friend from Naples gifted me. We prepared them together in his pastry shop. You absolutely must try them – they’re a heavenly indulgence you won’t want to miss!
History and Origins of St. Joseph’s Zeppole (Custard-Filled Italian Doughnuts)
Ancient Roman Roots
You might be surprised to learn that the beloved Neapolitan zeppole have origins dating back to ancient Rome. During the Liberalia festival on March 17th, Romans would fry wheat fritters in boiling lard to honor Bacchus and Silenus, the gods of wine and grain. This early tradition laid the foundation for what would eventually become the iconic Father’s Day dessert we know today.
From Pagan Feast to Christian Celebration
When Emperor Theodosius II banned pagan rituals, including the Liberalia, the tradition of frying sweet treats didn’t disappear. Instead, it was absorbed into Christian culture, with the celebration shifting to March 19th — the feast day of Saint Joseph. This transition marks the beginning of zeppole’s association with fathers and fatherhood.
Monastic Evolution and Culinary Codification
In the 18th century, nuns from Naples’ convents began crafting a more refined version of zeppole. These talented bakers transformed the simple fritters into the delicate pastries we recognize today. A century later, in 1837, renowned Neapolitan gastronome Ippolito Cavalcanti solidified the recipe in his “Theoretical-Practical Cooking Treatise”, cementing zeppole’s place in culinary history as a traditional Father’s Day dessert.
Regional Twists
While the classic Neapolitan zeppole reigns supreme, you’ll find exciting regional variations across Italy. In Sicily, you might encounter zeppole infused with orange blossom honey, while Calabrian versions surprise you with a filling of sweetened ricotta and cinnamon. These diverse interpretations showcase the versatility of this beloved Father’s Day treat.
Why You’ll Love These Baked Zeppole
There are many reasons to try this recipe:
• they are lighter than traditional fried zeppole
• easier to prepare at home
• perfect for Father’s Day celebrations
• elegant and impressive dessert
• filled with creamy Italian pastry cream
Even though they look like something from a pastry shop, they are surprisingly simple to make.
Ingredients for Baked Zeppole
Choux Pastry Dough
The base of this dessert is pâte à choux, a classic French pastry dough that is also widely used in Italian baking.
It is made with simple ingredients:
- butter
- water
- flour
- eggs
Eggs play an essential role in this dough. They create steam during baking, allowing the zeppole to puff up and become light and airy.
Pastry Cream Filling
The filling is a classic Italian pastry cream, and this is my perfect pastry cream recipe.
It is usually prepared with:
- milk
- egg yolks
- sugar
- cornstarch or flour
- vanilla or lemon zest
This silky custard gives zeppole their signature creamy texture.
Amarena Wild Cherries
Traditional zeppole are topped with amarena cherries in syrup. These small, dark cherries add a slightly tart flavor that perfectly balances the sweetness of the pastry cream.
If you cannot find amarena cherries, you can substitute them with sour cherries in syrup or maraschino cherries.
Neapolitan Zeppole Video Recipe
How To Make Baked Neapolitan Zeppole
When you bite into a Neapolitan zeppole, you’re experiencing a burst of flavors that have delighted taste buds for generations. This traditional Father’s Day dessert is a true culinary masterpiece, combining crispy exteriors with luscious, creamy interiors.
There are two versions of Neapolitan zeppole – a fried variety and an oven-baked one.
While the fried zeppole are more traditional, the baked version offers a slightly healthier way to enjoy this classic Neapolitan pastry. In the recipe I’m sharing, we’ll be baking these tasty treats in the oven.
Neapolitan Zeppole: Step-by-step Guide
Prepare the Custard
In a saucepan, whisk together all-purpose flour and sugar. Add the egg yolks and 1 sachet of vanillin or 1 teaspoon of vanilla extract and mix well (1). Gradually whisk in milk until fully incorporated into the egg mixture (2). Heat over medium heat, stirring constantly, until the custard thickens (3). Transfer the custard into a bowl, cover it with cling film, and allow it to cool completely.
Prepare the Choux Pastry
Bring water, butter, and salt to a boil over high heat in a saucepan (4). Once the butter has melted, add all-purpose flour all at once (5). Reduce the heat and stir vigorously until the mixture forms a ball that pulls away from the sides of the pan (6). Transfer the dough to a stand mixer (or a large bowl for kneading by hand). Add the eggs, one or two at a time, and continue kneading, allowing each addition of eggs to fully incorporate before adding more. The choux pastry is ready when all the eggs have been incorporated, and the dough is smooth and glossy (7)
Transfer the choux pastry to a piping bag. Pipe donuts with a diameter of approximately 12 cm (5 inches) onto a baking sheet (8). Bake at 190 °C (375 °F) for about 35 minutes (9) in a ventilated oven, or 200 °C (392 °F) in a static oven, with a very small opening of the door. Allow the baked zeppole to cool completely.
Assemble St. Joseph’s Zeppole
Stir the cooled custard to smooth it out. Transfer the custard to a piping bag and fill the cooled zeppole with the custard (10). Garnish with amarena cherries and powdered sugar, and your Neapolitan Zeppole are ready!
Just like their fried counterparts, baked zeppole are incredibly versatile. You can experiment with different fillings, toppings, and flavors to create your own unique version of this beloved dessert. Whether you stick to the classic custard filling or venture into new flavor territories, your baked zeppole are sure to impress on Father’s Day or any special occasion.
Perfecting Your Baked Zeppole
To achieve the best results:
- Preheat your oven to the right temperature
- Use a piping bag to shape your zeppole perfectly
- Watch them closely as they bake to avoid over-browning
The key is to maintain that delicate balance between a crisp exterior and a soft, pillowy interior.
Why did my zeppole collapse?
This usually happens if the oven door is opened too early or if the dough was not baked long enough to dry inside.
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Storing Your Homemade Zeppole
For the best taste experience, you should enjoy your zeppole immediately after preparation. The contrast between the crisp exterior and the soft, creamy filling is at its peak when fresh.
However, the empty pastry shells can be prepared one day in advance and stored in an airtight container. Fill them with pastry cream shortly before serving for the best texture.
If you have leftovers, don’t worry. You can store your filled zeppole in an airtight container in the refrigerator for up to two days. However, keep in mind that the texture may change slightly as the pastry absorbs moisture from the filling.
Neapolitan Zeppole: An Iconic Father’s Day Treat
Ingredients
- 500 ml 2 cups milk
- 5 egg yolks
- 150 g granulated sugar
- 100 g all-purpose flour
- 1 sachet of vanillin or 1 teaspoon of vanilla extract
- 250 ml 1 cup water
- 100 g unsalted butter
- 5 g 1 teaspoon salt
- 250 g all-purpose flour
- 350 g about 7 medium eggs
- Amarena cherries
- Icing sugar
Instructions
- In a saucepan, whisk together all-purpose flour and sugar.
- Add the egg yolks and 1 sachet of vanillin or 1 teaspoon of vanilla extract and mix well.
- Gradually whisk in milk until fully incorporated into the egg mixture.
- Heat over medium heat, stirring constantly, until the custard thickens.
- Transfer the custard into a bowl, cover it with cling film, and allow it to cool completely.
- Preheat your oven to 190 °C (375 °F) in a ventilated oven, or 200 °C (392 °F) in a static oven. Line a large baking sheet with parchment paper.
- Bring water, butter, and salt to a boil over high heat in a saucepan.
- Once the butter has melted, add all-purpose flour all at once. Reduce the heat and stir vigorously until the mixture forms a ball that pulls away from the sides of the pan.
- Transfer the dough to a stand mixer (or a large bowl for kneading by hand). Add the eggs, one or two at a time, and continue kneading, allowing each addition of eggs to fully incorporate before adding more. The choux pastry is ready when all the eggs have been incorporated, and the dough is smooth and glossy.
- Transfer the choux pastry to a piping bag. Pipe donuts with a diameter of approximately 12 cm (5 inches) onto a baking sheet.
- Bake at 190 °C (375 °F) for about 35 minutes in a ventilated oven, or 200 °C (392 °F) in a static oven, with a very small opening of the door.
- Allow the baked zeppole to cool completely.
- Stir the cooled custard to smooth it out. Transfer the custard to a piping bag and fill the cooled zeppole with the custard.
- Garnish with amarena cherries and powdered sugar, and your Neapolitan Zeppole are ready!
