Neapolitan Honey Sweet Struffoli, a recipe from the Neapolitan tradition. Desserts in Italy and around the world play an important role in celebrating holidays. Each occasion has its own dessert. All desserts originate regionally, then become known and loved by all. Something similar is prepared in Umbria, Abruzzo, and Molise, the cicerchiata which closely resembles struffoli.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup butter
- 3 tbsp anise liqueur
- 3 eggs
- orange zest (grated)
- lemon zest (grated)
- 1 3/4 cups peanut oil
- 3/4 cup wildflower honey
- 2 tbsp colored sprinkles
Tools
- Bowl
- Cutting Board
- Small Pot
- Plastic Wrap
- Lemon Grater
- Cookie Cutter
- Knife
Preparation
Space them apart and sprinkle a little flour to prevent sticking.
Fry the struffoli in a small pot with plenty of hot oil, a few at a time. Drain them as soon as they turn golden.
Let them dry on absorbent paper
Melt the honey in a double boiler and pour it into a bowl with the struffoli.
If you have a cookie cutter available, use it to make a wreath of Neapolitan Honey Sweet Struffoli, otherwise a glass in the center of the plate will do.
With two spoons, begin to arrange the struffoli all around the cookie cutter.
Decorate as desired with colored sprinkles, or with candied orange peels.
Let the honey struffoli rest and, when ready to serve, remove the cookie cutter
Neapolitan Honey Sweet Struffoli ready!
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