ItalianNeapolitanPastry
Neapolitan Struffoli
by Manu Food · 60K subscribers on YouTube
Traditional Neapolitan Christmas dessert: fried dough balls coated in honey and colorful sprinkles.
- Difficulty
- medium
Ingredients
12 items- 500 gFlourall-purpose flour
- 50 gButtersoftened butter
- 20 gSugar
- 6 pcsEggslightly beaten
- 3 gBaking Powderbaking powder
- Salta pinch
- 500 gHoneyuse 400-600 g depending on preference
- 40 gAniceanise seeds or liqueur
- Buccia di mandarinopeel of mandarin orange, for infusion
- Confettini colorati(optional) — colorful sprinkles for decoration
- Arance Candite(optional) — candied oranges for decoration
- Ciliege candite(optional) — candied cherries for decoration
Method
- Place all dough ingredients (flour, sugar, baking powder, salt) in a bowl and mix.
- Add softened butter and lightly beaten eggs, then knead with your hands until a compact dough forms.
- Transfer the dough to a work surface and continue kneading for a few minutes until smooth and non-sticky.
- Wrap the dough in plastic wrap and let it rest for at least 2 hours.
- After resting, transfer the dough to a floured board and roll it out with a rolling pin to about 0.5 cm thickness.
- Cut strips about 0.5 cm wide, then cut into small pieces (like dice). Dust with flour to prevent sticking.
- Sift off excess flour from the pieces.
- Fry the pieces in hot oil at 160°C, a few at a time, stirring frequently until lightly golden. Drain on paper towels.
- Prepare the glaze: in a saucepan, gently melt honey with mandarin peel. As soon as it starts to foam, cook for another 60 seconds, then turn off the heat.
- Let the honey cool for a few minutes, then add anise and stir.
- Dip the fried struffoli into the honey and mix with a spatula to coat evenly.
- Arrange on a serving tray, then top with colorful sprinkles, candied oranges, and candied cherries as desired.
