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TRADITIONAL ITALIAN RECIPE: Struffoli is a Neapolitan dessert that is traditionally prepared on Christmas. Struffoli is made of tiny dough balls that have been deep-fried and soaked in honey.
They are served piled high on plates and serving trays. Some like to form them in the shape of Christmas trees or wreaths. Regardless of which style you form your struffoli, they are always festively covered with multi-colored candy sprinkles and colorful mixed candied fruits.
Struffoli are a traditional Italian holiday treat for those living in Italy as well as for those that live out of the country. People who grew up with this symbol of Christmas seem to go out of their way every year to make sure there is a struffoli on the holiday table.
Some buy it; some make it. In any event, the tradition is kept alive.
In Italy, Italian home cooks traditionally make large quantities of these tiny honey balls for friends and family. When one visits relatives during the holidays, a plate of struffoli often is brought along as a gift to spread holiday cheer and in keeping with the theme of Christmas as the season of giving.
The struffoli recipe shared here is the traditional Italian Recipe. No monkey business! ;)
I loved to watch as the struffoli turned from little pillow shaped pellets into crisp, brown puffs.
After tossing the struffoli with the warm honey comes the fun part — piling the sticky balls into heaps on platters and disposable pie plates to be given as gifts to friends and family. But before they can be given away, the struffoli need to be decorated.
I use little multicolored confetti and by the time guests can have access to them they are sticky. Sometimes I add candied red and green cherries, or sliced almonds, or strips of candied orange and citron. Of course, I can't resist tasting them to make sure they are as good as last year’s.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Place in a bowl Flour on a clean surface to work on the Dough.
02 - Form a well in the Flour, and place right in the centre Sugar, Eggs, Orange Zest, Butter and Aniseed Liqueur. Knead until smooth and uniform.
03 - Move the Dough to a bowl, cover with a clean kitchen towel and let it rest for about 30 minute at room temperature.
04 - Cut the Dough into 6 - 8 Balls. Roll the Dough Balls into a 1cm / 0.4in thick strings.
05 - Cut the Strings into small pieces 1cm / 0.4in long. Place all the balls on a clean towel.
06 - Heat the Oil at frying temperature ( 180C / 356F ) and using a skimmer immerge 10 - 20 Dough Balls at a time for about 4 minutes or until they golden, and transfer them to a plate lined with paper towels to dry excess oil.
07 - While the Struffoli cool, melt the Honey in bowl over very low heat.
08 - Mix in the Struffoli, the Cake Sprinkles, Candied Fruits and gently stir with a wooden spoon to combine.
09 - Place the Struffoli on a large plate. Let it cool. Serve.
Notes:
- Cover and refrigerate the Struffoli for up to 2 days, double checking the Egg's expiring date allows it.
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