St. Joseph’s Day Zeppole

90 minutes

Amarena Fabbri 600g
Amarena Fabbri 600g Buy now
St. Joseph’s Day Zeppole


  • For the choux pastry  
  • 250 g “00” flour  
  • 250 g water  
  • 50 g butter  
  • 5 eggs  
  • 5 g salt   
  • seed oil for frying  
  • piping bag  
  • large star-shaped nozzle (8-10 mm)  
  • perforated mat or baking paper  
  • For the filling
  • custard  
  • Amarena Fabbri  
  • icing sugar  
  • Makes approx. 12 zeppole 


Place the water, butter and salt in a high-sided non-stick pan and bring to the boil. Once it comes to the boil, add the flour all at once.  
Remove the pan from the heat and stir with a wooden spoon to mix in the flour. Return to the heat and cook, stirring constantly, until the mixture comes away from the sides and a veil forms on the bottom of the pan.  

Transfer the mixture to a large bowl and knead it with your hands to let it cool. It should not be too hot when adding the eggs, so as not to cook them.  
Once the mixture has cooled, add one egg at a time. The mixture will tend to separate and then come back together as it is kneaded vigorously. Continue like this until all the eggs are used up.  

Place the mixture in a piping bag with a large 8-10 mm star-shaped nozzle.  

Form the zeppole on a baking tray lined with greaseproof paper, making two rounds with a diameter of approx. 6 cm, with the second round slightly inside the first, but without closing the hole in the centre.  

Bake in a static oven at 200°C for approx. 10-11 minutes, until the zeppole swell slightly and a crust forms on the surface.  
In the meantime, heat the oil to 165°C. Remove the zeppole from the oven and fry them in the oil, one at a time, waiting for them to rise to the surface and swell slightly. Drain on kitchen towel and leave to cool completely.  

Spread the custard on each zeppola as usual, sprinkle with icing sugar and top with Amarena Fabbri.  

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