Bignè di San Giuseppe, also known as Zeppole di San Giuseppe, is a traditional Italian pastry that is typically enjoyed on 19th March, the feast day of St. Joseph, the patron saint of Italy.
St Joseph's Day is also Father's Day in Italy. It wasn't unknown for the seminarians to wish our formators a happy feast in celebration of the spiritual fatherhood which they exercised of us. Naturally, I make no comment about the sincerity or irony of such greetings. . .
Anyway, this delightful treat is made with choux pastry and is usually filled with cream or sometimes ricotta, and topped with a cherry or some kind of frutta candita (candied fruit.)
The origins can be traced back to the city of Naples. According to tradition, in the 1800s, religious sisters at one of the convents in Naples would prepare the pastries to celebrate the feast day of St. Joseph. The pastry was named after the saint, who was known for his skill as a carpenter and the care with which he protected the Our Lord and his Blessed Mother.
They are made with choux pastry dough, which is a light, airy dough that is used in many classic French pastries, such as éclairs and profiteroles. The dough is made with flour, butter, eggs, and water, and is piped into small, round shapes using a pastry bag. The pastries are then baked until golden brown and hollow on the inside. Of course, many purists would say they aren't really bignè unless they're fried!
After the pastries have cooled, they are typically filled with either pastry cream or whipped cream, and are topped with a cherry or candied fruit. Some recipes also call for a sprinkle of powdered sugar or cinnamon on top.
There are many regional variations of this pastry throughout Italy. In some parts of Italy, the pastries are filled with ricotta cheese and topped with honey or chocolate, while in other regions, they are filled with custard and topped with almonds or other nuts.
Whether you preference is being filled with cream or topped with ricotta cheese, they are a delight! And absolutely no calories at all. . . it's sort of the rule for solemnities and feast days.
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