zeppole di san giuseppe

Celebrate your dad with these fantastic ✨ ORGANIC ZEPPOLE OF ST. JOSEPH

Delicious pastries filled with custard, garnished with classic black cherry in syrup and a dusting of icing sugar.

Follow the recipe step by step and you will see what results! 😍 We used our AIDA Flour suitable for every recipe, semi-integral stone-ground Type 1 flour.

Follow the recipe of our Health Food Coach Vanessa Lorenzetti:


  • 150 g of water 
  • 100 g of butter 
  • 150 g of AIDA Flour for all the recipes 
  • A pinch of salt 
  • 4 small eggs 
  • cherries in syrup 
  • icing sugar

For the custard

  • 500 ml milk 
  • 4 egg yolks 
  • 4 tablespoons type 1 flour
  • 4 tablespoons caster sugar 
  • Grated lemon peel to taste


Pour 150 g water and 100 g butter into a saucepan. Put on the cooker over low heat, and stir until the mixture has completely melted. Una volta raggiunto il bollore, aggiungere 150 gr di farina e mescolare (sempre su fuoco lento) sino a che non si crei un panetto di impasto liscio e compatto. Spegnere il fuoco e lasciate intiepidire.

Once the temperature has dropped, add 4 medium eggs, mixing them into the mixture one at a time. Pour the completed mixture into a pastry bag (preferably with a star tip) and on a baking tray lined with baking paper, create the St. Joseph's zeppole in this way: make two circular circles of dough one on top of the other, keeping the centre empty and ensuring a certain distance between one zeppole and the next so that they do not stick during baking. 

Bake in a ventilated oven at 200° C for the first 15 minutes, at 190° for a further 10 minutes. After this time, turn off the oven and leave the zeppole inside with the door ajar until they have cooled completely.

Make the custard: Place the egg yolks in a tureen, add the sugar and whisk well. Add the flour a little at a time and finally the hot milk and lemon zest. Pour into a saucepan, passing the preparation through a sieve if necessary. Cook, stirring constantly, until boiling. Leave to cool. 

Once room temperature has been reached, garnish the zeppole with custard using a pastry bag, a black cherry in syrup in the centre of each zeppole, and finally dust with icing sugar.

Zeppole san giuseppe bio


Farina semintegrale bio

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