Neapolitan Struffoli are the most typical sweets of the southern tradition and represent Christmas festivities more than any other. It is a dough from which many small balls are made, fried, and dipped in honey, then covered with colorful sprinkles, small candies, and candied cherries. The name changes depending on the region: Turdiddi in Calabria, Cicerchiata in Abruzzo and Umbria, Strufoli in Palermo, and Porceddhruzzi in Salento.
Recipe updated on 12/09/2019
Other Christmas sweet recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Christmas, Carnival
Ingredients
- 1 3/4 cups all-purpose flour
- 3 1/2 tbsps butter (melted and cooled)
- 1 1/2 tbsps sugar
- 2 tbsps rum
- 1 egg (large)
- 1 tsp orange zest (grated)
- 1 tsp lemon zest (grated)
- 1 1/2 tsps baking powder
- 1 pinch fine salt
- 1 1/4 cups peanut oil
- 1/2 cup acacia honey
- to taste colorful sprinkles
- to taste candied cherries
Tools
- Bowl
- Pastry Board
- Wooden Spoon
- Frying Pan
- Absorbent Paper
Steps
Pour the sifted flour and baking powder, salt, and grated citrus peels into a large bowl. Stir, add the sugar, melted butter, and liquor, and use a wooden spoon to create a sandy mixture. Add the egg and mix all the ingredients well. Pour onto the pastry board and knead with your hands until you get a ball. Cover with plastic wrap and let it rest for 30 minutes at room temperature.
After the 30 minutes, take the dough and, taking small pieces, form ropes of about 3/8 inch in diameter. Use a knife to cut small cubes. They should be like small hazelnuts because, with a bit of baking powder, they’ll puff up when cooked. You can leave them as is or roll them into balls with your palms. To fry them, place a small high-sided pan on the heat. When the oil is hot, immerse a few struffoli at a time. When they rise to the surface, turn them a couple of times, and once golden, remove them with a slotted spoon and drain on absorbent paper.
Pour the honey into a small saucepan and heat over low heat, stirring with a wooden spoon. Remove from heat, add the Struffoli, half of the colorful sprinkles, and a few cherries. Mix well so the honey coats all the ingredients. Transfer everything while still warm onto a nice Christmas plate and shape as desired. Add the remaining sprinkles and cherries. The more days pass, the better they taste, so prepare them two days before serving.
