Zeppole San Giuseppe

Zeppole San Giuseppe’s are a lightly sweetened pastry filled and topped with a light and airy custard cream, dusted with powdered sugar and crowned with rum soaked cranberries.

Zeppole San Guiseppe
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5 from 1 vote

Zeppole San Giuseppe

A lightly sweetened pastry filled and topped with a custard cream, dusted with powdered sugar and crowned with rum soaked cranberries.
Prep Time15 mins
Cook Time40 mins
assembly10 mins
Total Time1 hr 5 mins
Servings: 6 people
Calories: 493kcal


For the Dough

  • 1 cup water
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 4 eggs Room temperature

For the Pastry Cream

  • 2-½ cups whole milk
  • ¼ cup granulated sugar
  • ¼ cup all purpose flour
  • 2 tablespoons cornstarch
  • 1 lemon zest One small strip
  • 4 egg yolks
  • 1 cup heavy cream

Rum soaked cranberries

  • ½ cup dried cranberries
  • ½ cup dark rum
  • 1/4 cup powdered sugar


Prepare rum soaked cranberries:

  • Place the cranberries in the rum and allow to soak for at least one hour.

Make the custard:

  • In a saucepan add the milk and lemon zest and bring to a simmer. In a large bowl, whisk together the egg yolks and sugar until thick and pale (this takes a couple minutes) then whisk in the flour and cornstarch and when the milk is ready, remove the lemon zest and slowly stream in the milk into the egg yolk mixture and whisk until smooth.
  • Pour the mixture back into the saucepan and cook on medium-low heat until the mixture thickens, stir in the vanilla and then pass it through a sieve into a bowl, cover with plastic wrap and pop it in the fridge to cool completely.
    Preparing the custard

Make the pastry dough:

  • Preheat the oven to 400 degrees and line a cookie sheet with parchment paper.
  • In a large saucepan, add the water, butter and salt and bring to a boil, add the flour and salt and cook stirring the whole time for about 3 minutes.
  • Add the dough to the bowl of a stand mixer fitted with a paddle attachment and let it mix for several minutes to cool the mixture a bit.
  • Add one egg and mix until incorporated and then continue to mix one egg at a time until you have a smooth mixture. Allow to sit at room temperature for about 10 minutes.
  • Place the dough in large pastry bag fitted with a large star shaped round tip. Pipe out little nests about 2-1/2 inches wide and about 3 levels high a few inches apart from each other.
  • Bake them for about 40 minutes or until deeply golden brown, allow to cool.
  • Finishing the custard filling:
  • Make a whipped cream by whipping the heavy cream to stiff peaks.
    Once the custard has chilled gently fold in the whipped cream to make a lighter custard filling.
    Pour the custard filling into a pastry bag with a large star shaped tip.
  • Fill the pastry puffs:
  • Slice each pasty puff in half. Using the pastry bag of custard mixture, fill the center of the puff with a layer of custard. Place the top of the shell over the layer of custard.
  • Place a small dollop of custard on the top of the shell and finish with the brandy soaked cranberries.
  • Dust each of the pastries with powdered sugar.
Nutrition Facts
Zeppole San Giuseppe
Amount Per Serving (1 pastry)
Calories 493 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 290mg97%
Sodium 194mg8%
Potassium 210mg6%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 20g22%
Protein 12g24%
Vitamin A 969IU19%
Vitamin C 1mg1%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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