Olive Magazine

Struffoli

Published: October 16, 2015 at 12:05 pm
loading...
  • Preparation and cooking time
    • Total time
  • serves 6

Crisp on the outside and light and fluffy on the inside, struffoli are traditional treats from Naples, Italy and are often served with honey and other sweet ingredients to be served at Christmas.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
Advertisement

Ingredients

  • 1/2 cup plain flour
  • 2 eggs
  • 1/4 tsp salt
  • 1 lemon, zested
  • limoncello
  • for deep frying oil
  • 125ml runny honey, not too strongly flavoured
  • to decorate coloured sprinkles or chopped nuts or chopped candied peel

Method

  • STEP 1

    Mix the flour, eggs, salt, zest and a large splash of limoncello together and then knead to a stiff dough on a floured surface. Cover and leave to rest for an hour. Divide the dough into pieces, roll each piece into a rope 1cm across, then cut it into 1cm pieces. Roll these around a little to shape them.

  • STEP 2

    Heat the honey in a pan with a splash more limoncello until warm. Heat the oil in a pan no more than 1/3 full and when it is hot enough to fry a cube of bread in 1 minute add the dough pieces in batches. Fry, making sure they brown all over. Drain well, then drop straight into the honey. When all the struffoli are cooked and coated spoon them into a pyramid or ring shape on a plate and decorate.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content