In Italy, around the time of “La Festa di San Giuseppe,” a special treat starts to appear in the windows of pastry shops. Its striking appearance is hard to ignore, which is why it’s kind of crazy that I’ve never taken the opportunity to try one… until now.

Today, Eva is introducing me to the legendary Zeppole di San Giuseppe and showing us how to make them at home, so that you can enjoy this once-a-year treat any time you like!

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ZEPPOLE DI SAN GIUSEPPE RECIPE - https://www.pastagrammar.com/post/how...

To make the Zeppole di San Patrizio, follow the recipe above but when making the custard use 200ml whole milk mixed with 50ml Bailey's Irish Cream, and increase the corn starch slightly to 45g. Buon appetito!

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