Of the many pastries and dishes that Italy has gifted to the world, the Neapolitan treat known as struffoli holds a special place at the holiday table for southern Italians. The dish originally came to Naples from Greece, and the name struffoli comes from the Greek word stróngylos, meaning “round shape.”
Struffoli consist of dough balls that are fried until crispy, drenched in honey, and decorated with colorful candied fruit and nonpareil sprinkles. Almost better than the flavor is the presentation; the dough balls are stacked high to form pyramids, towers, Christmas trees, or wreaths. When presented to guests, struffoli practically sparkle with their sugary coating, vibrant sprinkles, and glacé fruit.
- Place the flour on a pastry board and form a well in the center. Add the 6 whole eggs and 2 egg yolks, the butter, sugar, lemon zest and a pinch of salt. Knead to a smooth but firm dough.
- Cut the dough into pieces. Roll into long cylinders 1/2" in diameter, and cut each of these into 1/4" nuggets. Use up all the dough and place the nuggets on a floured surface.
- Fry the struffoli in hot oil a few at a time. When golden, drain well and transfer to paper towels.
- Put the honey in a saucepan and bring to a boil. Simmer until the foam subsides and the honey turns golden.
- Reduce the heat to very low and add the struffoli, candied fruit and grated peel. Mix well, coating all the strufoli evenly.
- Transfer to a serving platter and arrange into the desired shape (flat, round, or cylindrical).
Always serve at room temperature - do not refrigerate.
Moscato di Cagliari DOC
Moscato di Sardegna DOC
Moscato di Trani DOC
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