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Zeppole di San Giuseppe, a delicious dessert dedicated to all fathers

Saint Joseph's Zeppole

Zeppole are fantastic and not as difficult to make as you think: here is the recipe for preparing them both baked and fried according to tradition!

Today we are preparing some fantastic San Giuseppe zeppole, a typical dessert of the Neapolitan tradition that has now spread like wildfire throughout Italy! These are delicious sweet pancakes that are garnished with custard and black cherries in syrup , and are usually prepared on March 19th for Father's Day . However, nothing stops you from enjoying them during the rest of the year.

What do you say, shall we dive straight into the recipe for this delicious dessert ? Let's go and see how zeppole are made!

Saint Joseph's Zeppole
Saint Joseph's Zeppole

How to make zeppole: the original recipe

  1. First of all, let's start with the custard: mix four egg yolks with 100 g of sugar in a saucepan, then add the flour (about 20 g) gradually and continue mixing.
  2. At this point, heat the milk with a piece of untreated lemon peel until it simmers.
  3. When the milk is hot, pour it into the container with the egg yolks, put everything on the heat and simmer for about 3 minutes, until everything thickens. Once the cream is ready, cover it with cling film and let it cool.
  4. Let's now move on to the choux pastry dough: in a pan, boil the water with the butter, sugar and salt, and then off the heat add the sifted flour (the remaining 150 g), stirring continuously to avoid the formation of lumps. .
  5. Bring everything back to the heat and stir well with a wooden spoon to mix the mixture. When it starts to come away from the edges it will be ready.
  6. Remove the mixture from the heat again and add 4 lightly beaten eggs , a little at a time and mixing well, so that they incorporate into the mixture becoming dense and creamy.
  7. Now comes the fun part: fill a piping bag with a star nozzle of about 12 mm and then shape the zeppole (double-wrapped circles closed at the ends) on a baking tray lined with baking paper .
  8. Heat the oil and when it is hot, dip the cakes. To make it easier you can cut out squares and slide them directly into the pan. Cook two at a time to obtain even browning for about 5/6 minutes.
  9. Once ready, dry the grease with kitchen paper and fill them with icing sugar, custard in the center and a cherry in syrup for each pancake.
  10. Your fried zeppole are ready , enjoy your meal!
Read also
Let's see how to prepare baked San Giuseppe zeppole


If you have prepared plenty of them, we advise you not to fill them all but to do it on the spot, right before tasting. In this way you can store the zeppole for a couple of days (the cream goes in the fridge, while the cream puffs in a container in a dry place) without the cream losing its moisture and ruining the choux pastry .

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