Struffoli
Struffoli are a traditional fried pastry from Naples and represent one of the most characteristic recipes of the Christmas season.
Struffoli are a vibrant testament to Neapolitan tradition, where the simplicity of the ingredients blends with a precise technique to create an intense and fragrant pastry. The combination of honey, sugar, and citrus zest not only enhances the freshness of the fruits but also harmoniously balances the warmth of the anise, making each bite a tribute to authentic flavor. This recipe, rooted in the festive season, is perfect for those seeking a refined result without sacrificing the spontaneity of a kitchen prepared with care.
Instructions
- 1
To prepare the struffoli, start by sifting the flour onto a work surface and spread it out to form a classic well. Add the salt as well.
- 2
Then add the sugar and baking soda. Cut the butter into cubes and place it in the center.
- 3
Start kneading the butter and sugar with your hands, then add the eggs one at a time to the center, and continue kneading, adding the egg yolks as well.
- 4
Now pour in the anise liqueur, lemon zest, and orange zest, both grated.
- 5
Start working the dough with your hands or with the help of a scraper to obtain a smooth and homogeneous dough. Wrap the dough in plastic wrap to prevent it from drying out. Let it rest for 30 minutes at room temperature.
- 6
Take a portion of the dough, keeping the rest well covered. Form thick ropes about 1 cm long and cut into small pieces about 1/1,5 cm wide.
- 7
Gradually transfer them to a tray lined with a clean cloth, spacing them out. Continue in this way until all the dough is used, making sure to space the pieces well. Now, proceed with frying: pour the oil into a large pot and heat it until it reaches a temperature of 150-160°. Immerse a few pieces at a time, using a slotted spoon and stir them a little during cooking; this will help them become round. When they are golden brown, drain them; it will take about 3-4 minutes.
- 8
Transfer them to a tray with paper towels to remove excess oil and continue in this way until all the struffoli are cooked. Now, proceed with the decoration. Take the candied orange and cut it into cubes. In a separate saucepan, pour in the honey and sugar.
- 9
Heat over low heat, stirring occasionally. As soon as it starts to boil, remove from heat. Let it cool slightly and add the lemon zest and orange zest, both grated.
- 10
Add the diced candied orange and mix again. Let it cool for 5-6 minutes, then pour the struffoli inside.
- 11
Mix well with a wooden spoon until the struffoli are well coated and have cooled down. Transfer to a serving dish, decorate with colored sprinkles, candied orange zest, and candied cherries. The struffoli are ready!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Enjoy, friends! Whether it's a pastry for the holidays or a ritual of domestic warmth, Struffoli embodies the art of balancing sweet and savory, like every true Italian recipe. Enjoy them slowly, as they deserve.
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