St. Joseph’s Day is Tuesday, March 19th this year, and we are celebrating with traditional cakes! Interested in making your own? Check out how below:
St. Joseph’s Day Cakes – Zeppole di San Giuseppe
(makes 6-8 cakes)
- 1-cup water
- 12 Tbsp butter
- 1/2- tsp kosher salt
- 1 cup “00” flour
- 4- eggs
- Powdered Sugar
- Maraschino Cherries
- Italian Cream or Ricotta Cannoli Filling (your favorite recipe)
- Pre-heat Oven to 400F.
- In a medium pot add the water, butter and salt. Heat until it’s all melted and boiling.
- Add flour all at once, constantly stirring until it’s a thick but uniform paste.
- Cook for one minute always stirring until it’s as smooth as possible.Off the heat and set aside.
- In a separate bowl, crack eggs and whisk.
- Add the dough to whisked eggs and keep whisking thoroughly.
- Add this mixture to a pastry bag fitted with an extra large star attachment and pipe onto a cookie sheet into a big round circle shape. You should be able to fit 8 onto one cookie sheet.
- Bake 30 minutes until golden. Do not underbake of they will fall! Don’t open the oven either, or the same thing will happen, they will sink. Just be patient.
- Once they are golden and cooked through, let them cool for about 20 minutes.
- Cut them open, like you would a bagel and pipe in your favorite filling. Either vanilla italian cream or ricotta chocolate chip cannoli filling. Top with more cream in the center hole, dust with powdered sugar and top with a maraschino cherry. Best eaten on the day they are made, but you may store them in a tight sealed container in your fridge for up to 3 days.
Want to make your own Vanilla Italian Cream Filling? See below!
- 1 cup milk
- 1/3 cup sugar
- 3 egg yolks
- 1/2 teaspoon vanilla
- 3 tablespoons flour (whisk in a small bowl)
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts before it starts boil.
- Then remove from heat and let cool.
- In a medium bowl add egg yolks and sugar, beat at medium-high speed with a hand held mixer until thick and creamy (about 5 minutes).
- Slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- Add egg mixture to the medium pot with remaining milk and cook over medium-low heat, continuously whisking briskly until mixture starts to boil, lower heat to low and continue whisking while you slowly add the remaining 1/4 cup milk.
- Once all the milk has been added remove from heat, transfer to a glass bowl and let cool half way.
- Then cover with plastic wrap making sure that the plastic touches the cream, otherwise it will form a gummy top and refrigerate.
- Once it’s cool, it’s ready to use.