Giancarlo Palazzone grabbed a pastry bag Sunday and squeezed out little dabs of white cream onto a tray of deep-fried zeppole with cannoli-style filling. His fingers flew over the tray as he plunked a small black cherry atop each zeppole and then powdered them all with confectioners' sugar. These delicious pastries are variously baked or fried and filled with whipped cream, cannoli filling or custard.
Palazzone started making the treats at 3 a.m., and he repeated the process all day long. This is how Palazzone, and many other Italian-American bakers throughout North Jersey, spent their weekend. He was getting ready for the Feast of St. Joseph, which is Monday, and zeppole are an integral part of the celebration.
