St. Joseph’s Pastry

**One Pot, One Bowl:** The dough comes together in a single pot on the stovetop and finishes in the stand mixer. No complicated steps, no multiple pans to wash.

**No Yeast, No Wait:** Choux dough doesn’t require proofing or rising time. Mix it, pipe it, fry it — these come together start to finish in under an hour.

**Crispy Shell, Creamy Center:** The choux puffs fry up hollow and crisp on the outside, making room for a generous fill of silky pastry cream in every bite.

**A True Italian Tradition:** St. Joseph Pastries are made once a year on March 19th. This recipe lets you make the real thing at home, exactly the way Uncle Giuseppe’s does it.

**Stunning Presentation:** Crowned with a cherry and dusted with powdered sugar, these look like they came straight out of a pastry case — with very little effort.

**Easy to Scale:** Double or triple the recipe for a feast day spread. The dough scales perfectly and the frying process is just as simple in large batches.

**Crowd Favorite Every Time:** If you set these out at a party or holiday table, they will be the first thing gone.

Perfect for Feast Days, Holidays & Special Occasions

This St. Joseph Pastry recipe is the go-to for:

**St. Joseph’s Day (March 19):** The traditional Italian feast day for these pastries. Make a full batch to honor the occasion the right way.

**Easter Brunch:** A beautiful, festive pastry that fits perfectly on any spring holiday table alongside fruit and coffee.

**Italian-Themed Entertaining:** Arrange on a tiered tray with powdered sugar dusted over the whole platter — they look like you spent hours in a professional kitchen.

**Weekend Baking Projects:** Choux dough is one of the most satisfying things to make from scratch. These are a great project for a slow Sunday morning.

**Gifting:** Box them up with parchment paper lining — homemade St. Joseph Pastries are an impressive and thoughtful gift.

**Dessert Table Showstopper:** These are dramatic enough to anchor a dessert spread and easy enough to make in multiples without stress.

Ingredient Tips for Success

**Use Vegetable Shortening, Not Butter:** Shortening creates the right fat content for choux dough — butter can be used but will slightly alter the texture and browning.

**Cook Out the Moisture:** The step of continuing to stir the dough on low heat after adding the flour is critical. This drives off excess moisture so the eggs incorporate properly and the dough fries up hollow rather than dense.

**Cool the Dough Before Adding Eggs:** Adding eggs to hot dough will scramble them. Let the paddle run for a couple of minutes until the bowl is no longer hot to the touch before adding the first egg.

**Add Eggs One at a Time:** Each egg must be fully beaten in before the next one is added. Rushing this step results in a broken, runny dough that won’t pipe cleanly.

**Oil the Parchment:** A light brush of oil on the parchment squares prevents the dough from sticking before it hits the oil and allows the paper to release cleanly in the fryer.

**Use a Thermometer:** Oil temperature matters. 375°F is the sweet spot — too low and the pastries absorb oil and turn greasy; too high and the outside browns before the inside cooks through.

Pro Frying & Finishing Tips

**Don’t Crowd the Pot:** Fry a few at a time to maintain oil temperature. Overcrowding drops the oil temp and leads to greasy, dense pastries.

**Remove the Parchment Quickly:** Once the square releases in the oil, grab it immediately with tongs before it folds onto the pastry.

**Cool Before Filling:** The pastry cream will melt and run if the shells are still warm. Let them cool fully on a paper towel-lined pan before cutting and filling.

**Be Generous with the Cream:** A good St. Joseph Pastry has pastry cream on the bottom half, more piped on the cut surface, and a final swirl on top. Don’t under-fill.

**Dust at the Last Minute:** Powdered sugar absorbs moisture from the pastry cream and disappears if dusted too early. Dust right before serving for the best visual impact.

**The Cherry Goes On Last:** Place the maraschino cherry on the top swirl of pastry cream after dusting with powdered sugar so it sits prominently on top.

Serving Suggestions

Serve St. Joseph Pastries at room temperature on a platter dusted with powdered sugar. They pair beautifully with a strong espresso or a cup of tea. For a full feast day spread, set them out alongside cannoli, sfogliatelle, and fresh fruit. These also make a beautiful standalone dessert plated individually with an extra cherry and a light drizzle of chocolate if desired.

Storage & Make-Ahead Tips

**Best Served Fresh:** St. Joseph Pastries are at their best the day they are made. The choux shell softens over time as it absorbs moisture from the filling.

**Storage: Store filled pastries in an airtight container in the refrigerator for up to 1 day. The shell will soften but the flavor will still be excellent.

**Make-Ahead Strategy:** Fry the shells up to 24 hours ahead and store uncovered at room temperature to keep them crisp. Fill and decorate just before serving.

**Freezing Unfilled Shells:** Fried, unfilled shells can be frozen in a single layer for up to 1 month. Re-crisp in a 350°F oven for 5–8 minutes before filling.

**Do Not Freeze Filled Pastries:** Pastry cream does not freeze well — it separates and becomes grainy upon thawing. Always fill after thawing and re-crisping the shells.

Frequently Asked Questions

**What is a St. Joseph Pastry?**
A St. Joseph Pastry, also called Zeppole di San Giuseppe, is a traditional Italian pastry made on March 19th to celebrate the Feast of St. Joseph. It is made from choux dough fried or baked into a ring, filled with pastry cream, and garnished with a cherry and powdered sugar.

**Can I bake these instead of frying?**
Yes. Pipe the rings onto a parchment-lined baking sheet and bake at 400°F for 20–25 minutes until golden and puffed. Baked versions are lighter and less rich than fried, but still excellent.

**Why did my choux dough come out too runny?**
Most likely the dough wasn’t cooked long enough on the stovetop to release moisture, or the eggs were added before the dough cooled sufficiently. The finished dough should be thick, glossy, and hold a soft peak when tested with a spatula.

**Why are my pastries greasy?**
The oil temperature was too low. At temperatures below 350°F, choux absorbs oil instead of forming a crust. Use a thermometer and maintain 375°F throughout frying.

**Can I use store-bought pastry cream?**
Yes. High-quality store-bought pastry cream works well and saves significant time. Uncle Giuseppe’s Marketplace carries fresh pastry cream at all locations.

**How do I know when the pastries are done frying?**
The shells should be a deep golden brown on all sides and feel light when lifted with a slotted spoon. They will continue to crisp slightly as they drain and cool.

**Can I double this recipe?**
Yes — all ingredients scale proportionally. Make the dough in batches if your stand mixer bowl is small. Fry in batches to maintain oil temperature.

**What tip should I use for piping?**
A large open star tip (such as a 1M or 2D) creates the classic ridged ring shape traditional to St. Joseph Pastries. A plain round tip will work but won’t give you the same textured exterior.

**What’s the best oil for frying?**
Neutral vegetable oil, canola oil, or sunflower oil are all excellent choices. Avoid olive oil — its smoke point is too low for 375°F frying.

**Can I make the dough ahead of time?**
The dough can be made up to 24 hours ahead and refrigerated in the piping bag. Let it come to room temperature for 20–30 minutes before piping for the best results.