The Struffoli Neapolitan are a traditional dessert prepared during the Christmas season. This recipe, specifically, is designed to produce Struffoli that DO NOT FOAM and is perfect for beginners!
To prepare perfect Struffoli it is important:
Do not choose the wrong flour: the ideal flour for making them is a lightly refined, weak flour — type 0, not type 00 often thought to be for cakes.
Do not use too much flour: excess flour is the main cause of foam that forms during frying.
Do not choose the wrong oil: the most recommended oils are sunflower seed oil or peanut oil, heated to 356°F.
Let the dough rest: let the dough rest and, above all, keep it covered with plastic wrap.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients — Neapolitan Struffoli
- 4 1/6 cups type 0 flour (about 500 g)
- 4 eggs
- 2 1/2 tbsp granulated sugar (about 30 g)
- 3 1/2 tbsp butter (about 50 g)
- 1 pinch salt
- 1 tsp baking powder (for cakes)
- 2 tbsp Strega liqueur (or anise liqueur)
- 1 orange zest
- 1 lemon zest
- 1 sachet vanillin (vanilla powder)
- 1 cup wildflower honey (about 350 g)
- as needed colored sprinkles
- as needed candied fruit
Steps — Neapolitan Struffoli
On a work surface, make a well with the flour.
In the center, add the eggs with the sugar and start working them.
Then add the melted butter, salt, the grated citrus zests and the vanillin.Also add the teaspoon of baking powder and the Strega liqueur (or anise).
Start kneading and when the central mixture becomes thicker, gradually incorporate the remaining flour from the edges.Continue kneading until all the flour is used and you have a smooth, compact dough.
Cover the dough with plastic wrap and let it rest for about 15 minutes.
Roll the dough into ropes with your hands and cut many small pieces from them.Rub the Struffoli gently on the work surface to round them, avoiding adding extra flour.
Remove any excess flour with a sieve (this step helps prevent foaming during frying).
Fry in hot seed oil until golden. Drain them on paper towels.Warm the honey in a pan and, with the heat turned off, add the Struffoli to it.
Place them in a serving dish and decorate with candied fruit and colored sprinkles.
Struffoli keep for a few days if covered with plastic wrap.
Struffoli keep for a few days if covered with plastic wrap.
