San Giuseppe's Zeppole

Baked San Giuseppe's Zeppole.  A ritual to be observed every March 19!

San Giuseppe's Zeppole


For 8 Person(s)

For the Pastry Cream:

  • 1 3/4 ounces sugar
  • 2 egg yolks
  • 1/2 ounce all purpose flour
  • 1/4 ounce corn starch
  • 1 cup milk
  • 2 teaspoons vanilla extract

For the Pastry:

  • 5 1/2 ounces flour 00 or all purpose flour
  • 4 large eggs
  • 1 cup water
  • 1 pinch salt
  • 2 ounces butter

For Garnishing:

  • powedered sugar
  • sour cherries
The New Cooking with Nonna Cookbook:
A Year of Italian Holidays
is Available!
Get it HERE!



Get Yours HERE!!!


La Grattugia della Nonna

Just like the one your Nonna had.

Get one HERE!!!




  1. For the Pastry Cream:
    1. In a bowl, whisk the sugar and the egg yolks until you get a soft and smooth mix. Combine with the flour and the cornstarch and mix it with the rest.
    2. Warm up the milk together with 2 teaspoons of vanilla extract and  pour it in the previous bowl, while mixing it energetically with a whisk.
    3. Pour the entire mix in a saucepan and place it on the stove while whisking the cream, until it becomes thick enough.
    4. Pour it back in a bowl, cover it and let it cool in the fridge.
  2. For the Pastry:
    1. In a saucepan, pour water, butter, a pinch of salt and warm it up until it boils.
    2. Remove the saucepan from the stove, sift the flour inside and mix it well with a wooden spoon until you have  a thick mix.
    3. Bring the saucepan back to the the cooker and cooking at a low temperature until the mix easily detaches from the saucepan’s sides.
    4. Pour the mix in a bowl and add the eggs one at a time and mix it well together.
    5. Put the mix in a pastry bag and create the traditional zeppole shape in a tray covered by oven paper.
    6. Bake the zeppole for 25 min at 475°F.
    7. Sprinkle some icing on top and garnish with the pastry cream and the sour cherries.
    8. Serve and enjoy!


Tuesday, 03 April 2018
Molto bene - Sanny
Friday, 23 March 2018
There are several problems with this recipe. Let's start at the top. First, I'm not sure I cotton ...
See Full Review >>
- antoniocd