St. Joseph’s Zeppole, also known as Neapolitan Zeppole, are a delightful dessert typically prepared during the Father’s Day period, specifically for the feast of St. Joseph, from which they derive their name. However, these treats are so delicious and visually appealing that many people make them for other festive occasions as well, and you can find Neapolitan zeppole all year round at numerous bakeries and pastry shops across Italy.
These now world-famous pastries consist of a choux pastry shell, similar to that of cream puffs, filled with custard cream, and decorated with amarena cherries and powdered sugar. 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!
A Culinary Journey
Neapolitan zeppole are more than just a dessert – they’re a culinary experience. Picture a delicate choux pastry, crisp on the outside and pillowy soft within. It’s generously filled with velvety pastry cream and crowned with a glistening amarena cherry. The combination of textures and flavors creates a harmonious balance that’s truly irresistible. This traditional Father’s Day dessert is a testament to the rich culinary heritage of Naples, offering a taste of Italy right in your home.
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.
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.
Ingredients for Neapolitan Zeppole
For 9-10 large Zeppole:
Custard Filling:
- 500 ml (2 cups) milk
- 5 egg yolks
- 150 g (3/4 cup) sugar
- 100 g (3/4 cup) all-purpose flour
- 1 sachet of vanillin or 1 teaspoon of vanilla extract
Choux Pastry:
- 250 ml (1 cup) water
- 100 g (1/2 cup) butter
- 5 g (1 teaspoon) salt
- 250 g (2 cups) all-purpose flour
- 350 g (about 7 medium) eggs
To Garnish:
- Amarena cherries
- Icing sugar
Neapolitan Zeppole Video Recipe
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.
Do you like Neapolitan Dessert? Here are our recipes for you!
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. 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
Custard Filling:
- 500 ml 2 cups milk
- 5 egg yolks
- 150 g 3/4 cup sugar
- 100 g 3/4 cup all-purpose flour
- 1 sachet of vanillin or 1 teaspoon of vanilla extract
Choux Pastry:
- 250 ml 1 cup water
- 100 g 1/2 cup butter
- 5 g 1 teaspoon salt
- 250 g 2 cups all-purpose flour
- 350 g about 7 medium eggs
To Garnish:
- Amarena cherries
- Icing sugar
Instructions
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.
- 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.
Prepare the Choux Pastry
- 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.
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.
- Garnish with amarena cherries and powdered sugar, and your Neapolitan Zeppole are ready!
