Struffoli is the most typical Christmas dessert in Naples. It consists of many little dough balls, less than 5-10 mm in diameter, deep-fried and covered with hot honey and sprinkles. Struffoli are usually arranged on a platter in a ring-shape, then we cover them with little pieces of candied fruit (above all citrons) and sprinkles.
It is traditional at Christmas time that all the women of the family gather together to make Struffoli (the same thing happens at Easter time, when we make Pastiera all together): three generations reunited to make Struffoli. This is our recipe…Merry Christmas to everybody!
Ingredients for 8 servings:
3 tbsp of sugar
3 tbsp of limoncello
40 g of seed oil + enough oil for deep-frying
1 knob of butter
buy misoprostol 400 g of pastry flour
250 g of honey
1 packet of nonpareils
1 packet of silver sprinkles order Indocin online
1 packet of anise sprinkles
Preparation Time: 40 min.
Cooking Time: 20 min.
Total Time: 1 hour
Mond the flour, make a well in the middle and put inside eggs, butter, sugar, grated lemon zest and oil.
Start kneading and gradually absorb all the flour.
Keep kneading until it will start to stick to your hands.
Make thin cylinder stripes of dough, and cut them into small pieces (more or less the same procedure you use to make gnocchi).
Warm up some seed oil in a pan and deep-fry the little dough pieces.
Cook until golden brown (about 2-3 minutes), then lift them with a perforated spoon and let them drain. Take a mixing bowl and pour some honey in it, then atir in the struffoli.
Once you will have fried all the struffoli, stir in the remaining honey.
Now arrange them on a platter in a ring shape.
Decorate with sprinkles and nonpareils.
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