March 19th might look like an ordinary day on the calendar, but if you’re Italian — or your name is Joseph, Josephine, Giuseppe, or Giuseppina — it’s a celebration.
It’s your namesake day, and tradition says you mark it with a plate of Zeppole di San Giuseppe.
These pastries are nostalgic, meaningful, and deeply tied to family history. This year, they hold an even deeper place in my heart.
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What Are Zeppole di San Giuseppe?
In southern Italy, these pastries are often called bignè di San Giuseppe or Neapolitan Zeppole.
Imagine a cream puff, but richer. A churro, but softer. A crueller, but lighter.
Zeppole sit somewhere in the middle of all three — airy choux pastry, baked or fried, filled generously with pastry cream, then crowned with amarena cherries.
You’ll find variations across Italy:
- traditional pastry cream and amarena cherries
- sweetened ricotta (very Sicilian, similar to cannoli)
- whipped cream or Nutella in modern versions
- fried or baked (baked keeps them crisp and avoids sogginess)
No matter the filling, they’re always beautiful, and always a sign that San Giuseppe has arrived.
These beautiful treat above are from Rustic Bakery. There were a variety of fillings including the traditional (with pastry cream and amarena cherries), one with sweetened ricotta and another non-traditional filled with whipped cream and Nutella – all super delicious!!
A Bit of History Behind Zeppole di San Giuseppe
While researching, I found a great explanation on Destination Eat Drink, which traces the origins of these pastries:
“The Saint Joseph’s Day celebrations are especially festive in Sicily. Here, Saint Joseph is credited with saving Sicily from starvation in the Middle Ages. To mark the occasion, many Sicilians eat fava beans which are in season in mid-March.
The first mention of something resembling a zeppole comes from an Egyptian traveler in Tunisia around 1460. He wrote of something called mujabbana. The description of a fried dough filled with cheese and sprinkled with sugar is similar to zeppole.
And, it wouldn’t be a surprise that this treat came from northern Africa since the migration of food to Italy, Spain, and Malta from Tunisia, Algeria, and Egypt was common.
In the early 1800’s a baker from Naples, Pasquale Pintauro, popularized the custom of eating zeppole on Saint Joseph’s Day. However, Pasquale’s sweet treat probably more closely resembled the sfogliatella, which has a much crispier crust.
On the island of Malta, there are lots of fireworks and processions featuring Jum San Ġużepp.
In Spain, Saint Joseph’s Day is celebrated as Father’s Day. Children cook breakfast for their fathers. This meal is usually vegetarian because the holiday normally falls during Lent.”
• In Sicily, Saint Joseph is credited with saving the island from famine in the Middle Ages, so his feast day is celebrated widely.
• Fava beans, often eaten on March 19, are a nod to that history.
• Versions of fried filled dough appear as far back as the 1400s in North Africa — no surprise given historic food migration from Tunisia and Algeria into Italy.
• In the early 1800s, Neapolitan baker Pasquale Pintauro helped popularize a version closer to today’s zeppole.
• Malta marks the day with fireworks and processions.
• In Spain, March 19 is Father’s Day and often celebrated with vegetarian meals due to Lent.
Zeppole, like many beloved Italian foods, tell a story that stretches far beyond the dessert table.
The Things You’ll Need to Make these Zeppole di San Giuseppe:
The best part about Zeppole di San Giuseppe is that they’re made from ingredients most of us already have on hand:
For the zeppole:
• flour
• eggs
• butter
• milk
• salt
• icing sugar
For the filling:
• eggs
• sugar
• flour
• milk
For topping:
• amarena cherries (or DIY cherry sauce)
If you can’t find amarena cherries, fresh or frozen will do beautifully — instructions are included in the recipe below.
My Personal San Giuseppe Story
This part needs to stay, because it’s beautiful — and it holds the emotional weight of the recipe.
My father-in-law, Joe — Beppo — was in my life from the time I was ten years old. He was kind, warm, and full of the quirks that only a longtime family member accumulates.
Every year on March 19th, I would hunt down Zeppole di San Giuseppe anywhere near his Florida home. I called bakery after bakery, hoping to have them delivered. Not surprisingly, I never had any luck.
In 2020, I started writing a blog post in his honour, telling his story through these pastries. I planned to finish it later.
In 2022, he passed away suddenly while in Florida. Our whole family was shaken, and that draft stayed untouched for another year.
This year, I knew it was time.
So this recipe — this tradition — is for him.
I hope he’d be proud.
More Italian Treats You Might Love
If Zeppole pull at your nostalgic heartstrings, try these heritage favourites next:
**Recipe developed with the help of Jenny over at Fables and Focaccia and Elena over at Cucina by Elena
FAQ: Zeppole di San Giuseppe
Step-by-Step: Making Zeppole di San Giuseppe
Italian Zeppole
Ingredients
Zeppole
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup butter
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour
- 4 large eggs room temperature
- 1/4 cup icing sugar
Pastry Cream
- 4 large eggs
- 3 tbsp granulated sugar
- 4 tsp all purpose flour
- 2 cups milk
To Finish:
- 2 cups frozen or fresh cherries, pitted
- 1 tbsp cornstarch
- 1/4 cup granulated sugar
Instructions
To Make the Zeppole:
- In a medium saucepan over medium heat, mix together water, milk, butter and salt. Increase the temperature slightly and bring to a boil, stirring frequently.
- Remove from heat and stir in 1 1/4 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
- Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add the 4 eggs 1 at a time, allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
- Preheat oven to 400˚F and line baking sheets with parchment paper or Silpat mats. Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
- Pipe out circular shapes (as small or as large as desired) onto prepared mats. Bake on middle rack for 15-20 minutes, until puffed up and golden brown. Let cool completely on a wire rack then slice in half with a serrated knife to prepare for the filling.
To Make the Pastry Cream:
- For the filling, combine the eggs, flour, sugar and milk in a blender to incorporate well and then pour into a medium saucepan; cook over medium heat for 20 minutes, stirring constantly.
- Remove from the heat, transfer to a bowl and cover. Then allow to cool for 2 hours. Once the cream has cooled place it in a pastry bag and begin the assembly of the zeppole.
- Pipe the custard over the bottom half of the shells then top with the top part of the zeppole. If you are using the amarena cherries, you can (optional) brush a bit of the cherry liquid on the base of the shell before filling) and even add more cherries in the centre). Place the top half of the pastry over the filling then pipe additional dots of custard (optional) to hold the cherry garnish on top.
- Lightly dust the finished zeppole with powdered sugar before serving.Serve immediately to ensure the light and crisp texture of the pastry.
To Make the Cherry Sauce (if using):
- In a small saucepan, add the cherries and sugar and stir to combine. In a small measuring cup, add 1/3 cup water with cornstarch and stir to combine (making sure there are no lumps – this is called a slurry). Pour into the cheery mixture and stir until thickened. Serve with pastries.
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