Naples-style Zeppole

Name: Naples-style Zeppole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Water 1 cup; Fine salt 1 tsp; Butter 7 tbsp; Type 00 flour 2 cups; Eggs (approximately) 5; Vegetable oil to taste; Pastry cream 2.1 cups; Black cherried in syrup to taste; Powdered sugar to taste

it es br fr de

438.9

Calories per serving

Vegetarian

Energy Kcal 438.9
Carbohydrates g 45.8
of which sugars g 34.5
Protein g 9
Fats g 34.4
of which saturated fat g 8.7
Fiber g 170.8
Cholesterol mg 0.7
Sodium mg 128.2

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Makes: 10 pieces
Cost: Low

PRESENTATION

Recipe by
Stefano Avellano e Massimiliano Rosati

So, Neapolitan zeppole. Seriously, these are a huge deal in Campania, especially around Naples. You know, this part of Southern Italy? Every March, for Father’s Day, people get super excited about making Neapolitan zeppole. Really, it’s the one dessert you just gotta have on the table. Plus, the double cooking method—yeah, it stands out. First, you bake the dough, then fry it until it’s golden and crispy outside but stays light and airy inside. This trick, for real, it’s a source of pride because you get Italian fried dough that’s not heavy or greasy. Pretty cool.

Now, the classic version has pastry cream and those sweet-tart sour cherries, amarene. But hey, folks mix it up with mascarpone cream or Nutella. In Naples, pastry shops love their own spins—maybe cocoa dough or using an air fryer for something lighter. Whatever the twist, this zeppole recipe keeps that taste of tradition and celebration going.

And here’s the thing, on St. Joseph’s Day, the smell of these moist pastries fills the streets. Some families go for the old-school zeppole di San Giuseppe stuffed with silky custard, while others are into the soft, coffee-flavored, or gluten-free versions that are so popular now. Thing is, what makes these pastries fun is how each bakery in Naples tries to outdo the others. They’re all about getting that perfect crunch outside and almost melt-in-your-mouth inside. Oh, and powdered sugar on top? Essential. Makes them stand out from other traditional Italian desserts.

Whether you call them choux pastry fritters, Italian doughnuts, or just zeppole, these fried pastries with powdered sugar are about sharing good food with those you care about. At the end of the day, it’s the old recipes, regional pride, and that super tender bite that make Neapolitan zeppole something folks look forward to every year. Really, really good.

INGREDIENTS

438.9

Calories per serving

Ingredients (for 8-12 zeppole): Water 1 cup (250 g); Fine salt 1 tsp (5 g); Butter 7 tbsp (100 g); Type 00 flour 2 cups (250 g); Eggs 5 - (approximately)

for frying: Vegetable oil to taste

for filling and decorating: Pastry cream 2.1 cups (500 g); Black cherried in syrup to taste; Powdered sugar to taste

Preparation

How to prepare Naples-style Zeppole

To prepare Neapolitan zeppole, first prepare the Pastry cream; you will need about 2 cups of it. Now prepare the dough. Pour the water into a pot and add the salt 1. Add the butter 2 and stir continuously until it is melted 3. It should almost reach boiling point.

Add all the flour at once 4, lower the heat to the minimum, and stir with a wooden spoon for about 5 minutes. When the dough detaches well from the walls and a patina forms on the bottom, you can turn off the heat and transfer it to a bowl. While the dough is still warm, add one egg 6.

Stir with a wooden spoon to absorb it 7, then continue this way, adding one egg at a time 8 and stirring until you get a creamy yet firm mixture 9. You may need to add an extra egg if the eggs are very small, so adjust according to the consistency.

Now transfer the dough into a piping bag with a 0.6-inch star nozzle 15. Grease a baking sheet and create the zeppole within it using the piping bag. Make two circles, trying to achieve a diameter of 4 inches, and ensure the zeppole are well spaced, as they will grow while baking 11. Bake the zeppole in a preheated static oven at 392°F until they have grown; it will take about 15-18 minutes. Meanwhile, pour plenty of oil into a saucepan and heat it to reach a temperature of 356°F. Then remove the zeppole from the oven 12.

Fry them immediately in the hot oil to prevent them from deflating 13. Turn them over often using the handles of two wooden spoons, and after about 2 minutes, when they are golden, you can drain them 14. We recommend cooking 2 or 4 zeppole at a time if you have a large enough pan. Then drain the zeppole with a slotted spoon and transfer them to a tray with absorbent paper 15 to remove excess oil.

As soon as the zeppole are cold, sprinkle them with powdered sugar 16, add plenty of custard in the center 17, and garnish with syrupy cherries 18.

Storage

We recommend consuming the zeppole within 1-2 days at most.

Advice

For baking, it is preferable to grease the baking sheet rather than using parchment paper. This way, the zeppole will rise better.

Gran Caffè Gambrinus in Naples

A visit to Naples cannot be complete without a stop at the historic Gran Caffè Gambrinus, since 1860 one of the historical places where social life, art, and the intellectual world meet. It is a member of the Cultural Association of Historic Places in Italy, mentioned among the best pastry shops in Naples in the guides, and recommended by customer reviews. The pastry is entrusted to the expert hands of Stefano Avellano: all traditional desserts are present in classic and some original reinterpretations, to be enjoyed strictly with coffee served in a hot cup. Massimiliano Rosati, the owner, is committed to spreading the culture of this wonderful city, envied by the whole world, through the care of the gastronomic experience.

For the translation of some texts, artificial intelligence tools may have been used.