About this Recipe

These wonderful sweets are prepared for Father’s Day on March 19, the day of Saint Joseph. The classic zeppole as well as the custard are decorated at the end with a syrupy sour cherry, choose whether to put it or not.

If you use the recipe of my custard, calculate to halve the doses of the ingredients..


  • 60g butter
  • 75g all-purpose flour
  • 1 teaspoon of sugar
  • 2 eggs
  • 300g custard cream




20 minutes

Cooking time

20 minutes




Pour in a small saucepan 125 g of water, add the butter into small pieces and let it melt. When the water comes to a boil, add the flour, all at once, the sugar and stir quickly until the mixture is detached from the walls of the container; remove from the heat.

Let it cool, then add the eggs, one at a time, and not before the previous one is perfectly blended. Put the dough in a pastry bag with a star nozzle and start forming a first 10 cm wide circle on a plate covered with baking paper.

Take more turns, gradually tightening the rim until you have a central hole of about 2-3 cm. Do the other rings in the same way, distancing them well.

Bake at 200° for 15-20 minutes. Let cool the zeppole, then cut them gently horizontally in half and fill with the custard cream. Sprinkle them with icing sugar, if you like, and serve.

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