“Zeppole di San Giuseppe” are a traditional dessert from Campania. It’s a backed choux pastry donut filled with custard and sweet sour cherries in syrup, completed by a sprinkling of icing sugar. It’s widespread throughout Italy with its variations and different names; for instance, the pastry can be either fried or baked (I make the baked one).
This dessert is named after St. Joseph (San Giuseppe), which is celebrated on March 19 (Father’s Day in Italy). The story has it that St. Joseph also worked as “frittellaro” to support his family once he escaped to Egypt with Mary and Jesus.