NEAPOLITAN STRUFFOLI
Struffoli is a Neapolitan dessert that is traditionally prepared at Christmas and made of tiny dough balls that have been deep-fried and soaked in honey, then piled high on plates and trays. Some like to form them in the shape of Christmas trees or wreaths, always festively covered with multi-colored candy sprinkles. People who grew up with this traditional Christmas treat go out of their way to make sure there is a struffoli on the holiday table.
Provided by FestivelySouthern
Categories World Cuisine Recipes European Italian
Time 1h
Yield 48
Number Of Ingredients 12
Steps:
- Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
- Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
- Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
- Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
- Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 25.1 g, Cholesterol 30.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 66.8 mg, Sugar 15 g
STRUFFOLI
Provided by Giada De Laurentiis
Categories dessert
Time 4h12m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
- In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
- Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.
STRUFFOLI
Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition.
Provided by Jess
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
- Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
- Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
- Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
- Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
- Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 37.4 g
STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)
This traditional Italian sweet has different names in different regions: Struffoli in Naples area, which are among the most popular Christmas sweets; Cicerchiata in Abruzzi region, where you cannot miss them during Carnival time. The concept is simple: fried sweet dough balls, coated in caramelized honey. Tasty and long lasting, as you can make them at the beginning of the holiday season and offer them to friends and relatives coming over for holiday wishes. Store in an airtight container for up to 2 weeks. Garnish with candied orange or lemon peel if desired.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 57m
Yield 10
Number Of Ingredients 11
Steps:
- Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
- Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
- Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
- Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
- Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 110.8 g, Cholesterol 111.7 mg, Fat 19.1 g, Fiber 1.8 g, Protein 9.3 g, SaturatedFat 6 g, Sodium 94 mg, Sugar 65.4 g
STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)
A very traditional Italian hoilday (and/or) special occasion treat, always made at Christmas time. Note: The "cooking time" given is an approximate total cooking time. Each batch should only take about 5 to 10 minutes or so to fry up.
Provided by Dee514
Categories Dessert
Time 45m
Yield 1 batch
Number Of Ingredients 11
Steps:
- In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
- Gradually add flour and baking powder.
- *Using your hands, mix and knead the mixture well, forming a dough.
- Knead the dough until smooth.
- (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
- Form dough into a ball.
- Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
- On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
- Using a sharp knife, cut each rope into 1/3 inch pieces.
- (Optional, pieces may be rolled into balls about the size of marbles).
- Dust cut pieces with a bit of flour.
- Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
- Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
- DO NOT crowd the frying pan or fryer.
- Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
- Continue frying until all the balls have been fried.
- Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
- Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
- (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
- Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
- With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
- Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
- Sprinkle with colored sprinkles.
- NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.
Nutrition Facts : Calories 10764.7, Fat 910.3, SaturatedFat 74.6, Cholesterol 1116, Sodium 632.1, Carbohydrate 627.9, Fiber 9.3, Sugar 387.4, Protein 71.3
WANDI'S, NEAPOLITIN BALLS OR STRUFFOLI
Growing up in a Swedish and Italian family these were always made for the Easter holidays! On my gram's side (swede's) we know them as Wandi's, on the Italian side we call them Struffoli's. No matter what we called them, we licked the platter clean! From my family's own personal recipe!
Provided by Angela Pietrantonio @mrsjoepie
Categories Cookies
Number Of Ingredients 9
Steps:
- Blend the flour, sugar and baking powder in a large bowl. Mix in the butter with a pastry blender or fork. Blend in the vanilla and eggs 2 at a time. The batter should be like very thick cookie dough.
- Knead the dough for 5 minutes until very smooth. Flour your hands when the dough gets sticky. Place the dough on a floured board and form into a large ball, dust lightly with flour and cover with a clean cloth and let sit for 30 minutes.
- STRUFFOLI/WANDI'S: Roll the dough into a rectangle about 1/4" thick and cut into strips about 1 1/2" wide and 10" to 12" long. Shape into bows or roll into semi loose coils. Fry in hot oil and dust with powdered sugar while still warm.
- NEAPOLITAN BALLS: Divide dough into 4 parts. Roll each part into a long rope about 1/2" thick and cut into 1/2" pieces. Fry pieces in hot oil until golden brown and crispy, drizzle with warm honey. Can add a pinch of orange or lemon peel to the honey for extra flavor. Decorate with colored sprinkles after drizzling with honey or omit the honey and dust with powdered sugar.
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