[Donna]

There are actually two kinds..One is St Joseph's Pastry like the pic..The other one is Zeppoli, that is fried dough with powered sugar..They always have them at the Italian Feasts..

Tal, if I were there I would make some for you to taste...

Bigné di San Giuseppe - St. Joseph's Day Pastries

These cream filled pastries are traditionally eaten on March 19th. They make a great dessert anytime of the year.

Bigné di San Giuseppe
St. Joseph's Day Pastries

Ingredients


1 1/4 cups water
5 Tbs butter
3/4 cup flour
4 eggs
1 tsp limoncello (lemon liquor)
1 Tbs vanilla
confectioners sugar
oil for baking sheet

Directions

In a medium pot, bring the water to a boil over high heat.
The second the water comes to a boil remove the pan from the heat and add all the flour at once.
Stir immediately until smooth.
Add the butter and return the pan to medium heat and keep stirring. The flour and water will form a ball. You will need to stir until the ball no longer sticks to the sides or bottom of the pan.
Remove from the heat and allow to cool.
Add eggs one at a time. Stir each egg completely into the pastry before adding the next.
Stir in the limoncello and vanilla.
Let the batter rest for at least 15 minutes.
Using a soup spoon, place spoon size pieces of batter on a greased cookie sheet. Leave at least 2" between the drops of batter.
Bake at 400F for 10 minutes, then reduce the heat to 375F. Bake for another 15-20 minutes, until golden brown. They will be approximately double in size.
Turn the oven off and let the pastries "dry" in the oven. Don't remove until they are completely cool.
Gently open and fill with pastry cream, chocolate pastry cream, or custard.
Dust the tops with confectioner's sugar.