Zeppole are a traditional Neapolitan pastry that is often eaten during the Feast of Saint Joseph. They are small fried dough balls that are filled with pastry cream and dusted with powdered sugar. To make the dough, mix flour, water, sugar, and yeast in a bowl. Let the dough rise for about an hour. Heat oil in a deep fryer. Drop spoonfuls of dough into the hot oil and fry until they are golden brown. Remove the zeppole from the oil and let them cool. Fill the zeppole with pastry cream using a pastry bag. Dust the top with powdered sugar before serving.
