French Spin: Italian Zeppole or St. Joseph's Day Cakes

Tuesday, March 19th, marks the feast of Saint Joseph, San Giuseppe in Italian, considered the patron saint of fathers, carpenters, AND pastry chefs. Let's bake! The holiday dates back to the 10th century when during the Middle Ages in Sicily he was credited for ending a devastating drought. In gratitude, Sicilians honored Saint Joseph with a great feast.

In 1621, March 19th, was officially declared Saint Joseph's feast day by Pope Gregory XV. Baked sweets are a hallmark of celebrating this great day in Italy and in homes by people who wish they were in Italy. . .  like chez moi!

The most well-known treats are Zeppole, which translates to St. Joseph cakes. You will find recipes vary from Sicily to northern Italian speaking areas including Croatia. I was drawn to the Naples area recipe thought to be linked to wealthy families that hired French cooks in the 1800s.

All Zeppole recipes have a pastry shaped donut as the base, and this particular recipe begins with a French-style pâte á choux dough. Don't let the fancy name scare you away! Even my mother, a professed not-much-of-a-cook, made delicious eclairs or cream puffs - they are that easy. If you have eaten a French cruller, you have eaten the fried version of pâte á choux.

Zeppole Shells (or Eclairs, Cream puffs)

Preheat oven 425 first 15 minutes reduce to 375 last 25

Makes 8-11

Ingredients: these shells, box of pudding vanilla or Hershey's white chocolate, cherry or jam, powder sugar

Read entire recipe first.

Gather in stove-top pot and bring to boil:

1/2 cup water

1/2 cup milk

1 stick salted butter

1 tablespoon sugar

Later will need
1 cup flour
4 eggs

Remove boiling mixture from heat and add 1 cup of flour quickly using a spoon. No whisk.

Return to heat briefly until dough forms a ball while stirring. This cooks the raw flour. One minute. 

Then quickly remove from heat and stir in 4 eggs one at a time.  This will take arm power. Two minutes.

Dough will be sticky and shining. Take a large spoon full of dough and place on parchment paper lined cookie sheet or silicone baking mat as in this photo. I made 11 here. You can make larger or smaller. Keep size similar whatever you choose.

Bake at 425 for 15 minutes reduce heat to 375 for 25 minutes or until brown. If smaller shells reduce the 25 minutes to 20 or so keeping eye on color. Don't undercook though.

While baking prepare a box of vanilla pudding of your choice according to directions. Chill 5-10 minutes. I used Hershey's white chocolate. YUM!

Remove shells from oven and prick each one with a pin (or I used corncob holder here) to let air escape to reduce collapse. Allow to cool completely about 30 minutes.

Cut out a circle size piece of the shell with small knife. Fill with a small spoon of pudding or split in half. Top with a cherry (left side here) or a spot of jam. I used lingonberry from Ikea here (on right side).  Dust with powder sugar.

Squisito!

Left topped with a cherry. Right topped jam!

Raw dough pre-bake

Just out of oven prick with corncob holder or pin.