Let’s see how to prepare baked San Giuseppe zeppole

For Father's Day there is nothing better than baked St. Joseph's zeppole filled with custard!

Zeppole di San Giuseppe are a typical dessert from Naples that is prepared all year round but in particular on the occasion of Father's Day , March 19th. The traditional recipe requires the zeppole to be fried and filled with custard, to complete everything, as the saying goes, with a cherry. The zeppole dough is the same as cream puffs, so it is choux pastry . This is dressed to form a sort of nest on small squares of baking paper and then fried in plenty of boiling oil. Today, however, we will make baked San Giuseppe zeppole, lighter and less greasy, perfect if you want to make a light version of this dessert.

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How to prepare the recipe for baked Neapolitan zeppole

1. First, melt the butter in the water with a pinch of salt in a pan. The liquid must never reach the boil.
2. Then add 250 g of sifted flour all at once, mixing with a wooden spoon. Keeping the mixture on the heat, continue stirring until it begins to detach from the walls, leaving a white film . At this point the mixture is ready and can be removed from the heat.
3. Transfer it to the planetary mixer fitted with the leaf hook and run it at minimum speed for a minute to cool it down.
4. Add the eggs, one at a time , waiting to add the next one until the previous one has been absorbed. Then transfer the mixture into a pastry bag fitted with a star nozzle.
5. Cut 10 cm squares out of baking paper and use the dough to create a disc about 8 cm wide . Then form a ring on the edge to form a sort of nest.
6. Cook the zeppole in the oven at 200°C for about 25 minutes , finishing cooking for 3/4 minutes with the door slightly open .
7. In the meantime, prepare the custard . Heat the milk with the vanilla pod cut in half and removing the seeds.
8. Separately, in a bowl , beat the egg yolks with the sugar and the remaining flour and starch.
9. When the milk is hot, remove the berry and pour it over the eggs, mixing with a whisk. Put everything back on the heat and let it thicken.
10. Fill the zeppole with the custard, complete with a cherry in syrup or candied and a sprinkling of icing sugar.

Do you also love fried desserts? Then try our cream donuts !

storage

You can keep these sweets for a maximum of 1 day in the fridge , although we recommend consuming them at the moment or within a few hours of preparation.

For the more traditionalists , however, here are the classic fried San Giuseppe zeppole !

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