They are the classic dessert of March 19th, Father’s Day: le baked zeppole they represent one of the two classic versions of the legendary zeppole of San Giuseppe. Compared to fried zeppole they are less heavy, drier and fuller-bodied. The taste, then, is more marked, decisive, with the black cherries in syrup and the icing sugar topping a fountain of custard that stands out from the top of the choux pastry base. A true culinary masterpiece, which can be made with ease
How to make baked San Giuseppe zeppole
To prepare baked San Giuseppe zeppole you need eggs, flour, butter and salt for the choux pastry, milk, sugar, cornstarch, cream, egg yolks and vanilla for the custard, with black cherries and icing sugar for the final touch. An extraordinarily good dessert to eat and also beautiful to look at, the best way to sanctify a large-scale celebration like the one on March 19th. Discover all the steps of the delicious recipe baked zeppole.
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