In my version of St Joseph Pastry I mix water, unsalted butter, and whole milk with fresh eggs and a hint of sugar to form a tender dough. A rich pastry cream spiked with vanilla and dusted with powdered sugar creates a memorable treat blending tradition and delightful charm.

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I recently decided to experiment with a classic dessert that’s full of character and history – my version of St Joseph’s Pastries or Zeppole di San Giuseppe. I started with a basic dough using 240 ml water, 115 g of unsalted butter and a pinch of salt, then carefully mixed in 125 g of all-purpose flour and 4 large eggs with a tablespoon of sugar for that hint of sweetness.

The preparation soon evolved into a luscious filling with 500 ml whole milk, 4 egg yolks heated with 100 g granulated sugar, 40 g cornstarch and a teaspoon of vanilla extract. I even added 25 g more butter to enrich the pastry cream filling.

I love how this recipe ties into traditional Zeppole recipes I’ve seen, mixing a rustic feel with the elegance of a proper Italian treat. The final dusting of 50 g powdered sugar and a few candied cherries really elevate the overall look and taste.

Why I Like this Recipe

I like this recipe because it makes me feel like a real baker even when I’m just messing around in the kitchen. There’s a simplicity about mixing water, flour, and eggs that makes it seem easy, but then when you add in that creamy pastry cream and optional whipped heavy cream it totally transforms into something awesome.

I love how the texture changes from a light, crispy outside to a soft, rich inside. It makes every bite a fun surprise and reminds me just how cool it is when you mix up different textures in one dessert.

I also enjoy that I can play around with it a bit. Sometimes I throw in some candied cherries or extra whipped cream and it just makes the recipe feel like its really mine. I like having the room to be creative and adjust things to my taste.

Lastly, this recipe reminds me of those old school Italian treats so it gives me a warm, nostalgic feeling even if im not an expert chef. It feels like im connecting with a long tradition of delicious pastries every time i make it.

Ingredients

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Water: Provides moisture and steam during baking, helping achieve a light, airy texture.
Unsalted butter: Adds rich flavor and creaminess, while balancing fats in the dough.
All-purpose flour: Supplies carbohydrates and structure, essential for a hearty pastry base.
Eggs: Bring protein and moisture, making the dough smooth and perfectly textured.
Whole milk: Contributes creaminess and body, enriching the pastry cream with subtle sweetness.
Granulated sugar: Gives a gentle sweetness and aids in browning during the cooking process.
Heavy cream (optional): Introduces extra richness, enhancing the filling’s silky texture.

Ingredient Quantities

240 ml water

115 g unsalted butter

a pinch of salt

125 g all-purpose flour (about 1 cup)

4 large eggs

1 tbsp sugar (optional but helps with a slight sweetness in the dough)

500 ml whole milk

4 egg yolks

100 g granulated sugar

40 g cornstarch

1 tsp vanilla extract

25 g unsalted butter (for the pastry cream)

50 g powdered sugar (for dusting on top)

Optional: 100 g heavy cream whipped with a pinch of sugar for extra filling

Optional: Candied or amarena cherries for garnish

How to Make this

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1. In a small saucepan, combine 240 ml water, 115 g unsalted butter, a pinch of salt and 1 tbsp sugar (if you like a bit of extra sweetness) and heat until it boils, stirring occasionally.

2. Once boiling, reduce the heat and quickly stir in 125 g all-purpose flour all at once; stir vigorously until the dough pulls away from the sides and forms a smooth ball.

3. Remove the dough from the heat and let it cool for a few minutes, then beat in 4 large eggs one at a time until the mixture is fully combined and smooth.

4. Preheat your oven to 375°F and line a baking sheet with parchment paper; then, using a piping bag or spoon, drop rounded dough balls onto the sheet.

5. Bake the pastries for about 25-30 minutes until they turn a light golden color on top and are firm to the touch.

6. While the pastries are baking, start the pastry cream by heating 500 ml whole milk in a medium saucepan until it almost boils over medium heat.

7. In a separate bowl, whisk together 4 egg yolks, 100 g granulated sugar, 40 g cornstarch and 1 tsp vanilla extract until smooth.

8. Slowly temper the egg mixture by adding a bit of the hot milk, whisking constantly, then pour the tempered mixture back into the saucepan with the rest of the milk and stir over medium heat until it thickens; remove from the heat and mix in 25 g unsalted butter until fully melted.

9. Let the pastry cream cool a bit and then fill your baked pastries by either making a small incision on each one or using a piping bag to fill them.

10. Dust the tops with 50 g powdered sugar and, if you want, top off with extra filling like 100 g heavy cream whipped with a pinch of sugar and garnish with candied or amarena cherries. Enjoy!

Equipment Needed

1. Small saucepan (for boiling water, butter, salt and sugar)
2. Medium saucepan (for heating the milk)
3. Mixing bowl (to whisk together egg yolks, sugar, cornstarch and vanilla)
4. Whisk (for mixing the egg yolk mixture and beating eggs)
5. Piping bag or sturdy spoon (to drop rounded dough balls onto the baking sheet)
6. Baking sheet (lined with parchment paper for even baking)
7. Oven (preheated to 375°F for baking the pastries)
8. Measuring cups and spoons (for accurately measuring water, sugar, and other ingredients)
9. Spatula or wooden spoon (for stirring the dough and mixing the pastry cream)

FAQ

Q: Can I make the pastry cream ahead of time?

A: Yep, you can prepare it a day before, just keep it in the fridge. Give it a good stir before using so it gets all smooth again.

Q: What if I dont have unsalted butter?

A: You can use salted butter in a pinch. Just reduce the added salt a bit so it doesnt get too salty.

Q: Can I use a different type of milk?

A: Sure, you can try using low-fat or even almond milk but note that the creaminess might change a bit. Whole milk gives you the best texture.

Q: How do I avoid lumps in the pastry cream?

A: Whisk the egg yolks and sugar well before gradually adding the hot milk. Also, keep stirring constantly especially when combining with cornstarch.

Q: How long does the whole process take?

A: It usually takes about 1 to 1.5 hours to whip everything together, including preparing the choux pastry and the cream. Just be patient and enjoy the process.

St. Joseph’s Pastries (Zeppole Di San Giuseppe) Recipe Substitutions and Variations

If you’re short on unsalted butter (115 g) you can swap it for the same amount of margarine or even coconut oil, but keep in mind that coconut oil might bring a slight tropical twist.
You can substitute whole milk (500 ml) by mixing 400 ml of cream with 100 ml of water; it yields a rich taste that works well with the pastry cream.
For the granulated sugar (100 g) in the pastry cream, some light brown sugar can be used instead to add a deeper, caramel-like flavor.
If you dont have all-purpose flour (125 g) on hand you can use a blend of 3/4 all-purpose and 1/4 cake flour to achieve a lighter texture in your dough.
Instead of vanilla extract (1 tsp), almond extract could be an alternative, though keep it to the same quantity because it definitely gives a nuttier aroma.

Pro Tips

1. When you add the eggs into your dough, make sure they’re at room temperature and mix them in slowly. If the eggs are too cold, your dough might not come together as smooth and could end up lumpy.

2. When tempering the pastry cream mixture, add the hot milk just a little bit at a time while whisking constantly. This helps prevent any scrambled eggs which can really ruin the texture of your cream.

3. Don’t rush the cooling process for both the choux pastry and the pastry cream. Waiting a bit longer not only helps prevent burns but also makes sure everything fills properly without melting or sliding out.

4. Use a piping bag if you have one, or even a simple plastic bag with a small corner snipped off, to neatly fill your pastries. This makes sure you get an even distribution and a neat look even when they’re filled and dusted with powdered sugar.

St. Joseph's Pastries (Zeppole Di San Giuseppe) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

362

kcal

Equipment: 1. Small saucepan (for boiling water, butter, salt and sugar)
2. Medium saucepan (for heating the milk)
3. Mixing bowl (to whisk together egg yolks, sugar, cornstarch and vanilla)
4. Whisk (for mixing the egg yolk mixture and beating eggs)
5. Piping bag or sturdy spoon (to drop rounded dough balls onto the baking sheet)
6. Baking sheet (lined with parchment paper for even baking)
7. Oven (preheated to 375°F for baking the pastries)
8. Measuring cups and spoons (for accurately measuring water, sugar, and other ingredients)
9. Spatula or wooden spoon (for stirring the dough and mixing the pastry cream)

Ingredients

240 ml water
115 g unsalted butter
a pinch of salt
125 g all-purpose flour (about 1 cup)
4 large eggs
1 tbsp sugar (optional but helps with a slight sweetness in the dough)
500 ml whole milk
4 egg yolks
100 g granulated sugar
40 g cornstarch
1 tsp vanilla extract
25 g unsalted butter (for the pastry cream)
50 g powdered sugar (for dusting on top)
Optional: 100 g heavy cream whipped with a pinch of sugar for extra filling
Optional: Candied or amarena cherries for garnish

Directions

In a small saucepan, combine 240 ml water, 115 g unsalted butter, a pinch of salt and 1 tbsp sugar (if you like a bit of extra sweetness) and heat until it boils, stirring occasionally.
Once boiling, reduce the heat and quickly stir in 125 g all-purpose flour all at once; stir vigorously until the dough pulls away from the sides and forms a smooth ball.
Remove the dough from the heat and let it cool for a few minutes, then beat in 4 large eggs one at a time until the mixture is fully combined and smooth.
Preheat your oven to 375°F and line a baking sheet with parchment paper; then, using a piping bag or spoon, drop rounded dough balls onto the sheet.
Bake the pastries for about 25-30 minutes until they turn a light golden color on top and are firm to the touch.
While the pastries are baking, start the pastry cream by heating 500 ml whole milk in a medium saucepan until it almost boils over medium heat.
In a separate bowl, whisk together 4 egg yolks, 100 g granulated sugar, 40 g cornstarch and 1 tsp vanilla extract until smooth.
Slowly temper the egg mixture by adding a bit of the hot milk, whisking constantly, then pour the tempered mixture back into the saucepan with the rest of the milk and stir over medium heat until it thickens; remove from the heat and mix in 25 g unsalted butter until fully melted.
Let the pastry cream cool a bit and then fill your baked pastries by either making a small incision on each one or using a piping bag to fill them.
Dust the tops with 50 g powdered sugar and, if you want, top off with extra filling like 100 g heavy cream whipped with a pinch of sugar and garnish with candied or amarena cherries. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.