• Skip to main content
  • Skip to primary sidebar
CucinaByElena
menu icon
go to homepage
  • Recipes
  • Quick & Easy
  • Classics
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick & Easy
    • Classics
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Cover Photo
      Chocolate Olive Oil Cake Recipe (Easy and Moist!)
    • How Long to Cook Whole Chicken Recipe Perfect & Juicy- cooked roast chicken in a large roasting pan with lemons and garlic on the side.
      How Long to Cook Whole Chicken Recipe Perfect & Juicy
    • cover photo.
      Butternut Squash Casserole Recipe Vegetarian
    • cover photo.
      Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta)
    • cover photo
      Easy Steak Pizzaiola Recipe (Carne Alla Pizzaiola)
    • cover photo.
      How to Make Olive Oil Cake Recipe (Easy One Bowl)
    • cover.
      Best Gnocchi Alla Sorrentina Recipe (Baked Gnocchi)
    • cover photo.
      Tuscan White Bean Soup Recipe (Hearty Italian)
    • Alla Gricia vs Classic Carbonara
      Roman Pasta Alla Gricia vs Classic Carbonara + Recipe
    • cover photo.
      Authentic Italian Pasta Alla Gricia Recipe
    • cover photo.
      Baked Stuffed Flounder Recipe with Crab and Shrimp
    • caponata in a pan with fresh basil as garnish. wood spoon in the pan.
      Sicilian Eggplant Caponata Recipe (Easy)
    Cucina by Elena » Recipes » Classic Italian Recipes

    Baked Zeppole Di San Giuseppe Recipe (Italian)

    Published: Mar 1, 2023 by Elena · 3 Comments

    Jump to Recipe

    These Italian Baked Zeppole Di San Giuseppe Recipe are authentic Italian cream-filled pastries for the Feast of St Joseph. Follow the step-by-step photo guide to achieve perfect results. The pastry is light and airy with a luscious cream filling.

    close up of finished baked zeppole  filled with Italian pastry cream and Italian Amarena cherries.

    You will also love Bomboloni Recipe (Italian Donuts with Cream Filling), Chiacchiere di Carnevale Recipe, Zeppole Recipe (Easy Italian Donuts), and Authentic Struffoli Recipe (Italian Honey Balls).

    St. Joseph’s Day Italian Pastries with Cream

    Starting in February, in preparation for St. Joseph's Day, you will see these baked zeppole or little nests filled with pastry cream filling in pastry shops all over Italy.

    This is a tried and true recipe with clear instructions to achieve the best baked zeppole. Trust me. You've landed on an authentic Italian recipe you can trust and come back to every time you crave these sweet treats.

    Jump to:
    • St. Joseph’s Day Italian Pastries with Cream
    • What are Zeppole Di San Giuseppe
    • Bake or Fried Zeppole Di San Giuseppe
    • Simple Ingredients
    • How to Make Baked Zeppole Di San Giuseppe Italian Recipe ( with Step-by-Step Photos)
    • Substitutions
    • Zeppole Variations
    • Tools for Making Italian Baked Zeppole
    • How to Store Baked Zeppole
    • Top Tips for Choux Pastry Dough (Zeppole di San Giuseppe)
    • FAQs
    • Similar Recipes
    • Baked Zeppole Di San Giuseppe Recipe (Italian)

    What are Zeppole Di San Giuseppe

    Italian Zeppole di San Giuseppe, St. Joseph's pastries, bignè di San Giuseppe, or Neapolitan Zeppole (many different names for these delectable treats!) are Italian pastries made to celebrate the Feast of Saint Joseph (March 19th), which is also Father's Day in Italy.

    They are cream puffs made with classic choux pastry dough, filled with traditional Crema Pasticcera (Italian pastry cream), and topped with amarena cherries. The presentation is beautiful, and they taste delightful! My uncle's name is Giuseppe, and these always remind me of him.

    They are easier to make than you think and worth it for a special day! These Baked Zeppole Di San Giuseppe Recipe (Italian) should not be confused with the fried zeppole popular for Italian Carnevale.

    close up of finished baked zeppole filled with Italian pastry cream and Italian Amarena cherries. In the background there is a stack of unfilled zeppole and cherries.

    Bake or Fried Zeppole Di San Giuseppe

    There is a lot of debate on how you should cook these. There are delicious both baked and fried (al forno or fritte). You can fry them, but I prefer them baked. They are lighter and still produce a crispy and airy doughnut texture.

    Simple Ingredients

    ingredient shot for recipe

    Choux Pastry Dough

    • Unsalted Butter divided 
    • Granulated sugar
    • Salt (a pinch of salt)
    • Water
    • 00 flour or all-purpose flour 
    • Large Eggs

    Italian Pastry Cream

    • 1 recipe for Classic Italian Pastry Cream 
    ingredient shot- Italian pastry cream

    Toppings

    • Amarena Cherries
    • Icing Sugar or powdered sugar for dusting 

    See the recipe card for quantities.

    How to Make Baked Zeppole Di San Giuseppe Italian Recipe ( with Step-by-Step Photos)

    Make the Choux Pastry Dough

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- whisking eggs in a bowl.

    Preheat oven to 400℉—place rack in the center of oven. Line a baking sheet with parchment paper and set aside.
    Beat the room-temperature eggs in a medium bowl, cover with cling wrap or plastic wrap, and set aside. 

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- whisking dry ingredients.

    Whisk together flour, salt, and sugar in a large mixing bowl. Set aside.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- melting butter and water in a pot.

    In a large, heavy saucepan, combine the water and butter over medium-high heat. Bring to a boil. After boiling for about 30 seconds, remove the saucepan from the heat.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- mixing flour to butter and water mixture

    Add the flour mixture in one addition and stir with a wooden spoon. Stir vigorously with a wooden spoon to combine the wet and dry ingredients.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- cooking dough on the stove in a pot.

    Return the saucepan to the stove. Reduce the heat to medium-low and keep stirring until the mixture forms into a smooth ball and comes away from the sides of the pan (5 minutes total). This is KEY to letting some of the water evaporate- skipping this step yields to a runny dough. 

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- letting cooked dough cool before adding the eggs.

    Transfer the choux dough mixture to a large mixing bowl. Let cool for a few minutes.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- adding the eggs to the dough mixture a little at a time.

    Add the beaten eggs, ¼ cup at a time, mixing well after each addition with a wooden spoon, stand mixer paddle attachment or hand-held beaters.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- mixing eggs and dough to form a sticky choux pastry dough. Dough will hold to a wooden spoon.

    It may seem like the dough won't incorporate, but it does- keep mixing.

    How to assemble Baked Zeppole

    ingredient shot- Italian pastry cream

    Make Italian pastry cream and set it in the fridge to cool. Make it up to 24 hours ahead of time.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- piping choux pastry on parchment lined cookie sheet into a round donut like shape.

    Spoon dough into a pastry bag fitted with an open star tip. I like to place my pastry bag in a tall cup for easy filling. 
    Pipe dough into 2" nests on the baking sheet lined with parchment paper.
    Turn off the oven and open the door slightly.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- piped choux pastry with a large star tip on baking sheet ready to bake.

    The dough resembles a donut's shape and size with a hole in the middle.
    Place in preheated oven for 30-35 minutes, until golden brown.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- baked choux pastry cooling on baking sheet.

    Let the pastries cool for about 10 minutes in the oven. 
    Remove the pastry shells from the oven and let them cool completely. 

    Assemble the Baked Zeppole 

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- cutting the baked zeppole in hald to fill with pastry cream.

    Once cooled cut the baked zeppole in half with a serrated knife.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- filling zeppole with pastry cream.

    Fill another pastry bag fitted with an open star tip with Italian pastry cream and pipe on one-half of the zeppole shells; you can also use a spoon for the pastry cream.

    Process of making Baked Zeppole Di San Giuseppe Recipe (Italian)- baked zeppole filled with pastry cream add other half of pastry back to top and add amarena cherries on top.

    Cover with the other half of the baked zeppole and pipe another tablespoon over the top, OR make a small hole and pipe pastry cream directly in the cavity; and top with more pastry cream. You can also leave the tops plain.

    Top the baked zeppole with amarena cherries and a dusting of icing sugar (powdered sugar). Enjoy!

    finish zeppole di san Giuseppe on a serving platter with cream and Amarena cherries on top.

    Substitutions

    If you are in a hurry and want to make an easier variation, try Puff Pastry filled with Italian Chocolate Cream.

    Zeppole Variations

    Filling

    The traditional Neapolitan pastry was made with a lemon-infused pastry cream piped over a fried dough.

    You can fill these traditional zeppole with Italian Pastry Cream (Crema Pasticcera), Best Italian Pistachio Cream, Italian Chocolate Pastry Cream, Nutella, or jam. They are delicious plain as well.

    stacked baked zeppole recipe on a ruffled plate serving platter.

    Topping

    You can use the following cherry variations to top the baked zeppole.

    • Sour Cherry Sauce
    • Sour Cherries
    • Italian Amarena Sauce
    • Maraschino Cherries

    Add a dusting of powdered sugar or icing sugar to give an extra special touch.

    close up of finished baked zeppole filled with Italian pastry cream and Italian Amarena cherries. In the background there is a stack of unfilled zeppole and cherries.

    Tools for Making Italian Baked Zeppole

    You’ll need large, heavy-duty piping bags or a pastry bag to pipe out the choux pastry dough and a large open star tip.

    How to Store Baked Zeppole

    Store the non-filled zeppole in the refrigerator in an airtight container for up to 1 week.

    Once filled, keep them in the refrigerator and consume them within a couple of days.

    It is not recommended to store the raw dough. Make the choux pastry fresh before baking the zeppole.

    Top Tips for Choux Pastry Dough (Zeppole di San Giuseppe)

    Choux pastry sounds fancy but is pretty easy to make following the best recipe.

    • Use room temperature ingredients.
    • Stir the flour vigorously until combined with the hot liquid.
    • Important to cook the pastry in the pan for 5 minutes so that the water can evaporate. If you skip this step, the dough will be runny, and the final choux dough will be flat and dense.
    • Let the mixture cool immediately after it forms into a smooth dough ball.
    • Beat the eggs first, then add ¼ cup additions to the dough.
    • Cool the finished pastry in the oven with the door open.

    FAQs

    What is choux pastry?

    Italian baked zeppole uses a French choux pastry dough- don't ask me why! Pâte à choux is a classic French dough that starts on the stovetop with the wet and dry ingredients before adding the eggs. It is used to make cream puffs, éclairs, and more. Choux is pronounced like “shoe.” Choux means cabbages in French; the baked puff pastry looks like small cabbages after they are baked.

    Why is my choux pastry runny?

    The most common reason for the choux pastry to be runny, causing the final pastry to be flat and rubbery, is not cooking the dough in the pot for enough time. Allowing the dough to cook for 5 minutes is critical to let the water evaporate and create a solid dough before adding the eggs. The initial cooking causes the starch in the flour to gelatinize, helping the choux pastry hold onto steam and puff up when baking. This essential step will result in a choux pastry that is light and airy!

    How do you know when choux pastry is done cooking?

    Before baking choux pastry, you cook it on the stove. This is essential in achieving a light and airy choux. You will know when the choux pastry is done cooking in the pot when it is glossy, doesn't stick to the sides of the pan, and forms into a soft cohesive dough ball. Then it is ready to cool, add the eggs, and bake.

    Why is choux pastry cooked on the stove first?

    Cooling the choux pastries in the oven is recommended. After the recommended baking time- turn off the oven, open the oven door, and let the pastries cool for about 10 minutes. The remaining heat will further crisp the pastry without over-baking them.

    Similar Recipes

    • cover photo.
      Authentic Struffoli Recipe (Italian Honey Balls)
    • cover photo.
      Zeppole Recipe (Easy Italian Donuts)
    • Sicilian cannoli recipe step by step
      BEST Authentic Sicilian Cannoli Recipe
    • cover photo.
      Bomboloni Recipe (Italian Donuts with Cream Filling)

    Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

    I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    cover photo.

    Baked Zeppole Di San Giuseppe Recipe (Italian)

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    These Italian Baked Zeppole Di San Giuseppe Recipe are authentic Italian cream-filled pastries for the Feast of St Joseph. Follow the step-by-step photo guide to achieve perfect results. The pastry is light and airy with a luscious cream filling.

    • Total Time: 1 hour
    • Yield: 12 servings 1x

    Ingredients

    Units Scale

    Choux Pastry Dough

    • ½ cup (113 g) unsalted butter, cut into chunks
    • 1 teaspoon (5 g) of granulated sugar
    • ¼ teaspoon salt (a pinch of salt)
    • 1 cup (240g) water
    • 1 cup (120 g) 00 flour or all-purpose flour
    • 4 large eggs, at room temperature

    Italian Pastry Cream

    • 1 recipe for Classic Italian Pastry Cream

    Toppings

    • Amarena Cherries
    • Icing Sugar or powdered sugar for dusting

    Instructions

    Italian Pastry Cream 

    1. Make the pastry cream first and store it in the refrigerator for up to 24 hours. 

    Make the Choux Pastry Dough

    1. Preheat oven to 400℉—place rack in the center of oven. Line a baking sheet with parchment paper and set aside.
    2. Beat the room-temperature eggs in a medium bowl, cover with cling wrap or plastic wrap, and set aside. 
    3. Whisk together flour, salt, and sugar in a large mixing bowl. Set aside.
    4. In a large, heavy saucepan, combine the water and butter over medium-high heat. Bring to a boil. After boiling for about 30 seconds, remove the saucepan from the heat.
    5. Add the flour mixture in one addition and stir with a wooden spoon. Stir vigorously with a wooden spoon to combine the wet and dry ingredients. Return the saucepan to the stove. Reduce the heat to medium-low and keep stirring until the mixture forms into a smooth ball and comes away from the sides of the pan (5 minutes total). This is KEY to letting some of the water evaporate- skipping this step yields to a runny dough. 
    6. Transfer the choux dough mixture to a large mixing bowl. Let cool for a few minutes.
    7. Add the beaten eggs, ¼ cup at a time, mixing well after each addition with a wooden spoon, stand mixer paddle attachment or hand-held beaters. It may seem like the dough won't incorporate, but it does- keep mixing!

    Shape and Bake the Dough

    1. Spoon dough into a pastry bag fitted with an open star tip. I like to place my pastry bag in a tall cup for easy filling. 
    2. Pipe dough into 2" nests on the baking sheet lined with parchment paper. The dough resembles a donut's shape and size with a hole in the middle.
    3. Place in preheated oven for 30-35 minutes, until golden brown.
    4. Turn off the oven and open the door slightly. Let the pastries cool for about 10 minutes in the oven. 
    5. Remove the pastry shells from the oven and let them cool completely. 

    Assemble the Baked Zeppole 

    1. Once cooled cut the baked zeppole in half with a serrated knife. 
    2. Fill another pastry bag fitted with an open star tip with Italian pastry cream and pipe on one-half of the zeppole shells; you can also use a spoon for the pastry cream. Cover with the other half of the baked zeppole and pipe another tablespoon over the top, OR make a small hole and pipe pastry cream directly in the cavity; and top with more pastry cream. You can also leave the tops plain. 
    3. Top the baked zeppole with amarena cherries and a dusting of icing sugar (powdered sugar). Enjoy!

    Notes

    CHOUX PASTRY TOP TIPS

    • Use room temperature ingredients.
    • Stir the flour vigorously until combined with the hot liquid.
    • Important to cook the pastry in the pan for 5 minutes so that the water can evaporate. If you skip this step, the dough will be runny, and the final choux dough will be flat and dense.
    • Let the mixture cool immediately after it forms into a smooth dough ball.
    • Beat the eggs first, then add ¼ cup additions to the dough.
    • Cool the finished pastry in the oven with the door open.

     

     

    STORAGE

    Store the non-filled zeppole in the refrigerator in an airtight container for up to 1 week.

    Once filled, keep them in the refrigerator and consume them within a couple of days.

    It is not recommended to store the raw dough. Make the choux pastry fresh before baking the zeppole.

    • Author: Elena Davis
    • Prep Time: 30 minutes
    • Cook Time: 30-35 minutes
    • Category: Sweet
    • Method: Italian
    • Cuisine: Italian

    Keywords: baked zeppole, Baked Zeppole Di San Giuseppe Recipe, Cream puff pastry, Italian pastry cream

    Did you make this recipe?

    Tag @cucinabyelena on Instagram when you make the recipe! I would love to see it. Don't forget to leave a STAR RATING and REVIEW on this post. Thank you!

    Related

    More Classic Italian Recipes

    • cover photo.
      Crispy Baked Polenta Fries Recipe (Parmesan Herb)
    • cover image 50 best Italian dinner ideas.
      Classic Italian Dinner Ideas (50 Best Italian Recipes)
    • Baked flounder on a plate with an arugula salad and crusty bread
      What to Serve with Flounder (45 Best Side Dishes)
    • cover photo
      Homemade Marinara Sauce Recipe with Fresh Tomatoes
    FacebookTweetPinYummlyEmail

    Reader Interactions

    Comments

    1. Debbie Papa says

      March 29, 2023 at 7:41 am

      I made the St. Joseph pastry last night for the first time. Elena’s recipe was great. My cream came out great but I used the almond extract which was a little strong, I will make again with the vanilla. My pastry looked ok, tasted good but came out very small so I think I need a larger star tip. Make sure you use a pastry bag/large star tip because the filling is thick and breaks through a plastic bag. Elena’s directions are very clear and helpful. Read through everything before you start and you should be fine. I will be making again soon. ❤️

      ★★★★★

      Reply
      • Elena says

        March 29, 2023 at 10:31 am

        I am thrilled you loved the recipe. They are fun to make and so delicious!

        Reply
    2. Elena says

      March 01, 2023 at 10:05 am

      The most authentic Zeppole di San Giuseppe recipe you can make at home! The choux pastry dough is fool proof!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    WELCOME to CucinaByElena

    Profile photo of Elena Davis in her kitchen leaning on the kitchen counter. She is wearing a blue button up shirt and her Cucina By Elena apron counter

    Ciao! I'm Elena. Welcome to my cucina (kitchen). I was born in Italy and grew up spending my summers on the beaches of Sardegna cooking, eating, and sharing tasty Italian meals. Here you will find trusted, achievable, and delicious Italian (and more) recipes that highlight fresh ingredients with a simple process.

    More about me →

    Popular

    • cover photo.
      How to Make the Perfect Fresh Peach Pie Recipe
    • cover photo
      How Long to Bake Chicken Breast at 425 (Easy Recipe)
    • cover photo.
      Fregola Sarda Pasta Recipe with Zucchini and Cheese
    • cover
      Best Sardinian Pardulas Recipe (Ricotta Cakes)

    Featured In...

    Multiple brand images.

    Footer

    About

    • About
    • Privacy Policy
    • Terms & Conditions
    • Work with me

    Newsletter

    • Sign Up for FREE & NEW RECIPES

    Contact & Social

    • Contact
    • Pinterest
    • Instagram
    • Facebook
    • Tiktok

    Copyright © 2022 CucinaByElena

    Made with Amore

    124 shares
    • Facebook
    • Pinterest
    • Save
    Share this ArticleLike this article? Email it to a friend!

    Email sent!