Why You’ll Love This Recipe

I love how these zeppole combine a light, delicate dough with rich, silky pastry cream. The contrast between the crispy fried exterior and the cool custard inside feels so luxurious. I also enjoy how beautifully they present—perfect for holidays, gatherings, or whenever I want a special homemade dessert. Even though they look impressive, the steps are straightforward and satisfying to follow.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 eggs medium
40 g butter 1/3 cup
70 g sugar 5/8 cup
1 lemon peel grated
250 ml water 8.45 oz or 1 cup
150 g flour 2/3 cup
1 pinch Fine salt

FOR THE PASTRY CREAM
3 egg yolks
25 g flour 4 tbsp.
1/2 vanilla beans
75 g sugar 1/3 cup
250 ml whole milk 1 cup or 8.45 oz

TO FRY AND GARNISH
8 cherries in syrup
vegetable oil as needed oil for frying
powdered sugar as needed for garnishing

Directions

I start by preparing the pastry cream so it has time to cool. I heat the milk in a saucepan with half a vanilla bean and its seeds.
In a bowl, I whisk the egg yolks and sugar together, then add the flour.

I remove the vanilla bean from the warmed milk and slowly pour the milk over the egg mixture while whisking. I return the mixture to the stove and cook it gently, stirring constantly, until it thickens into a smooth cream. I transfer the custard to a bowl, cover it with foil, and let it cool completely.

To make the dough, I place the butter (cut into pieces) and the water into a thick-bottomed saucepan. I add a pinch of salt and bring it slowly to a boil while stirring with a wooden spoon.
Once the butter has melted and the water reaches a boil, I remove the saucepan from the heat and sift in the flour.

I return the saucepan to the stove and mix vigorously using a whisk at first, then a wooden spoon, until the dough comes together into a compact ball. I keep rolling it around the pan until a light white film forms on the bottom—this usually takes about 10 minutes.

I remove the pan from the heat and stir in the sugar. I transfer the dough to a bowl and allow it to cool. Once cool, I add the grated lemon peel and the eggs one at a time, fully incorporating each egg before adding the next. I mix until the dough becomes smooth and homogeneous.

I transfer the dough into a pastry bag fitted with a star-shaped nozzle. I cut eight small parchment squares (about 8 cm), then pipe each one with a spiral disc about 5 cm in diameter. On the outer edge of each disc, I pipe a second ring on top to create a raised border.

I heat the vegetable oil in a deep saucepan to 160–170°C (350–375°F), keeping it stable and never letting it boil. I gently lower 1–2 zeppole at a time into the oil with their parchment attached; the paper releases itself within seconds and can be removed with tongs.

I fry the zeppole slowly, turning them several times, until they are evenly golden. I remove them with a skimmer and set them on paper towels to drain excess oil.

Once all the zeppole are fried, I fill a pastry bag with the cooled custard and pipe a generous swirl of cream into the center of each one. I garnish each with a cherry in syrup and finish with a dusting of powdered sugar.

Servings and Timing

Servings: 8 doughnuts
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Variations

I sometimes add a touch of orange zest to the dough for a citrusy twist.
If I want to change up the filling, I enjoy using chocolate pastry cream or even sweetened ricotta for a different texture.
I occasionally bake the zeppole instead of frying them for a lighter version, then still fill them with the classic custard.

Storage/Reheating

I enjoy these fresh because they’re at their best when crispy and warm. I store leftover zeppole in the refrigerator for no more than 2 days.
I don’t reheat them because the custard inside would warm too much, but I like letting them sit at room temperature for about 15 minutes before serving if they’ve been chilled.

FAQs

Can I make the pastry cream ahead of time?

Yes, I often prepare it a day ahead and keep it refrigerated until I’m ready to fill the zeppole.

Why did my dough come out too runny?

It may not have cooked long enough in the saucepan. I make sure to cook it until it forms a firm ball and leaves a white patina on the pan.

Why did my zeppole deflate?

The oil may not have been at the right temperature. I keep it between 160–170°C (350–375°F) for even frying and proper puffing.

Can I bake the zeppole instead of frying?

Yes, I can bake them at 400°F (200°C) for about 25–30 minutes, though the texture will be slightly different.

Can I use vanilla extract instead of a vanilla bean?

Yes, I add it after heating the milk so it keeps its aroma.

Why is my pastry cream lumpy?

It might not have been whisked continuously. I whisk the milk into the egg mixture gradually, then cook it over gentle heat.

Can I pipe the dough directly onto parchment on a tray before frying?

Yes, that makes transferring easier and ensures the shape stays intact.

What oil works best for frying?

I use a neutral oil with a high smoke point like vegetable or sunflower oil.

Can I freeze zeppole?

I avoid freezing them because both the cream and the fried dough lose their ideal texture.

Can I use store-bought custard?

Yes, I can, though I find the homemade version makes the dessert truly special.

Conclusion

I love making zeppole di San Giuseppe because they bring together airy fried dough, fragrant citrus notes, and silky pastry cream in a way that feels both traditional and indulgent. Whether I prepare them for a special celebration or just to treat myself, they always bring joy and a touch of Italian festivity to the table.