STRUFFOLI ( NEAPOLITAN CHRISTMAS FRIED BALLS ) RECIPE
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.
Provided by Uncut Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : ServingSize 1 portion, Calories 540 cal, Fat 54 g
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.
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
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
STRUFOLI II
Italian Honey Balls. These are the authentic ones made by my 82 year old sister from our mother's recipe. If pine nuts aren't available, use slivered almonds instead.
Provided by Rosina
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
- Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
- In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
- In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
- Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 108.8 g, Cholesterol 108.3 mg, Fat 16.7 g, Fiber 2 g, Protein 11.4 g, SaturatedFat 5.5 g, Sodium 348.2 mg, Sugar 65.4 g
STRUFFOLI
This traditional Italian Christmas dessert, commonly called honey balls in the US, are best described as small balls of sweet dough, fried and then dipped in honey and decorated with chopped nuts, colored sprinkles, cinnamon, and grated citrus peel. Makes one dinner-plate sized mound or wreath. Recipe can be doubled, or tripled.
Provided by Marie
Categories Dessert
Time 56m
Number Of Ingredients 14
Steps:
- To the bowl of a standing mixer, add eggs, egg yolk, and sugar and beat with wire whisk attachment until frothy (about 1 minute)
- Add softened/melted butter and beat until it is incorporated
- Add orange zest, and alcohol (if using) and mix until combined
- Add flour and salt and knead dough until a soft and uniform dough is produced (this took less than 1 minute for me using a mixer)
- Wrap dough in plastic wrap and let rest on counter for 30 minutes or so
- When ready to begin rolling and cutting the dough, unwrap dough and form into a square; then cut the square into 4 or 5 strips.
- Roll each strip into a long and thin snake shape that is about 1/4 inch in diameter (length will vary depending on size of your cuts but will be about 1.5 to 2 feet in length)
- After all dough has been rolled out, begin to cut the rolls into small nuggets about 1/4 inch in size. Some people go on to roll each of these little pieces, but it is not necessary.
- Set a large pan with enough canola oil to fry (about 1/2 to 1 inch of oil) over medium high heat and heat for a few minutes (you'll know it's ready by dropping one piece of struffoli in it and seeing it bubble).
- Fry the dough balls in batches; don't crowd the pan. The dough balls should be ready in less than 1 minute as soon as they begin turning golden I start to take mine out after 30 to 40 seconds. This will vary depending on the power of your stove/heat.
- Remove dough balls from oil with slotted spoon and place on dish lined with paper towels.
- If you are not making the honey syrup right away, store the dough balls in a covered container overnight or you may also freeze for up to one month.
- Using a medium to large frying pan, add honey, cinnamon, and orange zest to the pan and then cook gently over medium heat until the mixture bubble gently.
- Remove pan from heat
- As soon as honey is removed from heat, add the fried dough balls to coat them and stir until honey begins to thicken/cool down. At this stage, add sprinkles and sliced almonds
- To shape the wreath, place a small glass in the center of a dinner plate and arrange struffoli all around. Top with additional sprinkles if desired while the honey balls are still warm (otherwise they won't stick).
Nutrition Facts : Calories 458 kcal, Carbohydrate 81 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 105 mg, Fiber 3 g, Sugar 47 g, ServingSize 1 serving
STRUFFOLI - TRADITIONAL ITALIAN HONEY BALLS
Struffoli recipe, along with Babà, "Pastiera", and "Zeppole di San Giuseppe", is a classic sweet of the Neapolitan cuisine. Crispy honey balls with a tender heart seasoned with candied fruit, and sugar decorations. In Naples, this is traditionally a Christmas dessert, but in the rest of Italy, these delicious hone balls are a delicacy for all major festivities!
Provided by Filippo Trapella - philosokitchen.com
Time 40m
Number Of Ingredients 12
Steps:
- Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated.
- After that, grate the lemon and orange to obtain zests.
- Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt.
- Finally, whisk until consistent.
- Add the flour, a little at a time into the butter and eggs mixture.
- Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs.
- Now, compact and stretch out the crumbs until obtaining a consistent dough.
- Eventually, wrap the dough ant store into the lower part of the fridge at least 2 hours.
- Take a fistful of dough and roll it into a log 1/2 inch thick.
- Now, reduce the log into pieces 1/2 inch long. After that, pour the sesame oil into a pot and place over medium heat until reach 356° F (180° C).
- Eventually, fry the Struffoli a little at a time until golden, then place on paper towels to dry the oil in excess.
- Pour the honey into a nonstick pan, big enough to contain Struffoli.
- Place the pan over low heat and stir until fluid.
- Finally, place the pan far from the heat and add Struffoli and sweet decorations.
- It is possible to serve Struffoli just prepared, but the following days they will be even more delicious!
Nutrition Facts : Calories 338 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
STRUFFOLI (FRIED DOUGH WITH HONEY AND ALMONDS)
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 14
Steps:
- Combine flour, 3/4 cup sugar, salt, and baking powder in a large bowl. Mix together butter, orange-blossom water, vanilla and anise extracts, and egg in another bowl. Pour into flour mixture. Mix well, adding ice water, 1 tablespoon at a time, until dough is stiff but not crumbly.
- Roll out dough to 3/8-inch thickness on a lightly floured cutting board. Cut dough into 3/8-inch-wide strips, then cut crosswise into 3/8-inch squares. Roll each piece into a ball, transferring to a lightly floured surface as you work.
- Heat 2 inches oil in a medium heavy saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry dough, stirring, until golden. Remove fried dough from oil using a wire-mesh skimmer, and transfer to paper towels to drain.
- Heat honey, remaining 3 tablespoons sugar, and 3 tablespoons water in a small saucepan until sugar dissolves. Working in batches, dip struffoli in honey sauce until well coated, and transfer to a sieve set over a bowl to drain; reserve honey sauce. Mound struffoli on a platter, pour remaining and reserved honey sauce over top, and sprinkle with almonds and nonpareils.
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