You may have known that he was a carpenter, but did you know that St Joseph is the patron saint of pastry chefs? Yep, he's said to protect the culinary artists behind some of the sweetest treats! While figs and fig-based sweets are commonly associated with St Joseph’s Feast on March 19th, the real stars of the celebration are the irresistible dough fritters known as ‘zeppole’ or ‘sfinge’ in Italy, and ‘zeppoli’ or ‘sfineg’ in Malta - the former being sweet and the latter of the savoury variety.
Zeppoli come in many forms, varying from light and airy to more bread-like, depending on the baker’s touch. They’re traditionally filled with ricotta, silky pastry cream, or custard - sometimes with a sprinkle of chocolate chips or candied fruit for an extra burst of flavour as your teeth sink into it.
Of course, if you decide to make your own, you’re in charge of what’s inside! Here’s a zeppoli recipe by Apron & Whisk that stuffs the pastry balls with a sweet ricotta mixture that resembles the one of cannoli. But you can let your creativity flow! Try another variation with cream cheese - also delicious! Dip them in jam or lash on a dollop of Nutella that makes everything better. And if all else fails, a deep-fried Maltese jam doughnut is always a solid backup plan!
St Joseph's Feast and - why not - the entire month surrounding it, is the perfect excuse to indulge, so grab a zeppola (or three) and savor the taste of tradition!
What's your favourite zeppoli stuffing?