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ItalianAuthentic Cuisine

Struffoli

Serves 4 to 6 Pastry vegetarian, Breads & Pastry, Christmas

Struffoli

Struffoli is a cherished delight from Campania, traditionally gracing Italian tables during the festive season. These small, golden spheres are typically prepared in bustling kitchens as Christmas approaches, a time when families gather to create sweet memories. The recipe is passed down through generations, often adapted slightly in each household, yet always holding true to its origins with the use of good olive oil and an intuitive hand for salt.

The taste of Struffoli is a harmonious blend of sweetness and warmth, with the honey's gentle stickiness clinging to each crisp nugget. Toasted almonds add a nutty depth, while a whisper of cinnamon elevates the aroma, making each bite a reminder of holiday cheer. Served in mounds, this homey dessert invites casual nibbling, an edible centerpiece that welcomes all to partake in its simple pleasure.

Ingredients

  • 500 g00 flour
  • 4eggs
  • 80 ggranulated sugar
  • 800 mlvegetable oil — for frying
  • 200 ghoney
  • 100 gtoasted almonds
  • 1 pinchcinnamon

Method

  1. Start by bringing the eggs to room temperature to ensure they mix smoothly into the dough. Crack 4 eggs into a large mixing bowl and add 80 g of granulated sugar. Whisk together until the sugar is fully dissolved and the mixture is pale and frothy.
  2. Gradually add 500 g of 00 flour to the egg mixture, stirring continuously with a wooden spoon. Once the dough begins to come together, transfer it to a floured surface and knead by hand until smooth and elastic. This should take about 5 minutes of kneading, and the dough should no longer stick to your hands.
  3. Roll the dough into several long, thin ropes about the thickness of your finger. Use a sharp knife to cut the ropes into small pieces, roughly the size of a hazelnut. These pieces will puff up slightly when fried, so keep them small.
  4. In a large, deep saucepan, heat 800 ml of vegetable oil over medium-high heat. Test the oil by dropping in a small piece of dough; it should sizzle and rise to the surface immediately. Fry the dough pieces in batches, ensuring they have enough space to move around, until they are golden brown and crisp, about 2-3 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
  5. In a separate saucepan, gently heat 200 g of honey over low heat until it becomes thin and runny. Add a pinch of cinnamon to the honey and stir to combine. Once the honey is ready, remove it from the heat.
  6. Transfer the fried dough pieces to a large bowl and pour the warm honey mixture over them. Add 100 g of toasted almonds and toss everything together until the struffoli are well coated with honey and the almonds are evenly distributed.
  7. Arrange the honey-coated struffoli into a mound or a ring shape on a serving platter. Let them cool slightly to allow the honey to set and become slightly sticky, which will help hold the shape. Serve at room temperature, allowing the flavors to meld and the texture to firm up slightly.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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