Recipe Neapolitan Struffoli, the Campanian Christmas cake – Italian Cuisine

  • 500 g flour
  • 250 g honey
  • 100 g sugar
  • 70 g butter
  • 3 eggs
  • 3 egg yolks
  • tangerine
  • Orange
  • peanut oil
  • sugar sprinkles
  • Grand Marnier
  • salt

For the recipe of the Neapolitan struffoli, mix the flour with the sugar, the soft butter into small pieces, the eggs, the egg yolks, the grated zest of 1/2 orange and 1 mandarin, a pinch of salt and a sprinkle of Grand Marnier.
Work the mixture until a smooth dough is obtained. Cover it with plastic wrap and let it rest for 2 hours.
Resume the dough, remove small portions at a time and form loaves, then cut them into small dumplings. Round them in your hands then fry them in plenty of hot oil, a few at a time, until golden.
Drain them on kitchen paper.
Reheat the honey in a large saucepan and, when it has liquefied, immerse the struffoli in it and mix them so that they are evenly covered.
Remove the struffoli with honey, arrange them on a serving dish and decorate with sugar sprinkles.

Recipe: Emanuele Frigerio, Texts: Laura Forti, Photos: Giacomo Bretzel, Styling: Beatrice Prada

This recipe has already been read 216 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page