Hello friends, today I present to you these delicious Neapolitan raffioli or raffiuoli, they are traditional Christmas sweets from Campania, made of soft, low, oval-shaped cakes similar to sponge cake or ladyfingers, brushed with jam or filled with Nutella or ricotta cream and chocolate chips, and then covered with white glaze made of sugar, water and lemon juice, or with a reinterpretation using dark chocolate glaze. Today, I will make the classic and traditional ones, and also those with Nutella. Below, you will find the recipe..

Difficulty: Easy
Cost: Economical
Portions: 20Pieces
Cuisine: Italian

Ingredients for Neapolitan Raffioli or Raffiuoli

3 eggs
3.5 oz granulated sugar
4.25 oz all-purpose flour
grated lemon zest (Or vanilla)
to taste apricot jam (Or peach or strawberry)
to taste Nutella®
2 oz powdered sugar
A few drops lemon juice
to taste Hot water
3.5 oz dark chocolate

Tools

1 Bowl
Electric whisks
Piping bag
Parchment paper
1 Small bowl

Steps for Neapolitan Raffioli or Raffiuoli

To make these delicious raffioli, you need to prepare the dough. In a large bowl, beat the eggs with the granulated sugar and vanilla essence or grated lemon zest for 15 minutes until they become foamy and whitish. Finally, gradually pour in the sifted all-purpose flour and salt, and mix with a spatula from bottom to top without deflating the mixture. Line a rectangular baking tray or baking sheet with parchment paper. Pour the batter into a piping bag with a smooth nozzle and form oval cakes 2.5-2.75 inches long and 0.75-1.25 inches wide, spaced apart. Bake in a preheated static oven at 350°F for about 10-12 minutes or until they are golden and puffy. Turn off, remove from the oven, and let cool.
To make the classic ones, brush the cakes first with the jam and then glaze with the sugar glaze. In a bowl, pour the powdered sugar, lemon juice, and enough hot water (just a few drops) to obtain a creamy, dense, sticky whitish glaze. Be careful to use very little water. Glaze each cake with a spoon and let it dry.
For the Nutella version, simply take each individual cake and fill it with Nutella previously placed in a piping bag. Place the cakes on a tray and leave them in the freezer for 30 minutes, until the Nutella is frozen. Then glaze them with the dark chocolate previously melted in a double boiler and let them dry.
And there they are, ready. The raffioli are ready to be served. I hope you like my latest recipe, see you next time friends.

STORAGE, TIPS, AND NOTES

The Neapolitan raffioli can be perfectly stored for about ten days in a glass or tin box.

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