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Fried choux pastry filled with custard and topped with a cherry celebrate St. Joseph's Day. This beloved mediterranean pastry is a family tradition every March 19th.
In a saucepan, combine water, unsalted butter, and salt. Bring mixture to a gentle boil over medium heat, stirring until the butter melts.
Reduce heat to low, add all-purpose flour all at once, and stir vigorously until a smooth dough forms and pulls away from the pan. Let cool for 10 minutes.
Add eggs one at a time to the dough, mixing well after each addition. The result should be a smooth, pipeable choux pastry.
Pour canola oil into a deep pot and heat to 350°F. Pipe the choux pastry into 3-inch rings onto parchment, then carefully slide each zeppola into the hot oil.
Fry each side for 2–3 minutes, turning once, until golden and puffed. Drain zeppole on paper towels and let cool.
For the custard: In a saucepan, whisk milk, sugar, cornstarch, and egg yolks over medium heat, stirring constantly until thick. Remove from heat, add vanilla extract, and cool to room temperature.
Cut each zeppola in half horizontally. Fill the center generously with custard, then replace the top half.
Dust tops with powdered sugar, pipe a swirl of custard on top, and finish each with a maraschino cherry.
