Here is the authentic Struffoli Recipe, an Italian dessert mostly known as a Christmas tradition from Naples, but in many other Italian regions are traditional during Carnival and called Pignolata.
Whatever the tradition, I am happy to eat them anytime: fried dough coated with caramelized honey.
This Struffoli recipe is from my Aunt Ada, she made them with cognac.
To have a good supply during the festive seasons I make a large quantity and freeze them before coating them with honey.
If you have unexpected guests or you run out of dessert, they will be done in minutes.
If you don't have a deep fryer, I would suggest Magimix Pro 350 °F - Fryer (3 L, 1.1 kg, 3 L, Single, Stainless Steel, stand-alone). It was recommended on a cooking course at Rick Stein’s in Padstow, and it is on my wish list. (affiliate link)
You can find out more about it and more fried recipe here: Deep Fryer
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
- 450 gr flour
- 4 eggs
- 1/2 cup cognac
- 1 cup honey
- Vegetable oil for deep frying
- Mix all the ingredients together for the Struffoli and let the dough rest for 1.5 hrs.
- Place the Struffoli dough over a floured surface, take a small piece of dough and roll it into a long thin shape.
- Cut them into small pieces and continue with the rest of the dough. Keep them well floured so they don’t stick to each other.
- In the meantime prepare the frying pan and heat up the oil. Start frying the Struffoli until they are golden. Turn them so they cook evenly.
- Place them on layers of kitchen paper to absorb the oil.
- At this point you can freeze the Struffoli if you want to use them at a later time. You do not need to defrost them and bring them to room temperature, before continuing to the next step. They will defrost with the heat of the honey.
- Pour the Struffoli into a large frying pan and add 1 cup of honey. Stir well over a medium heat until the honey caramelizes, then completely coat the Struffoli.
- Pour over a serving dish, and make them into the shape of a mountain.
- Add some coloured sprinkles and let it cool completely before serving them.
- They are now ready to eat. Enjoy!
Calories 666 calories per serving
Fat 5 gr per serving
Carbohydrates 75 gr per serving
Sodium 93 mg per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
I never heard of Struffoli before, but it looks like something I’m gonna LOVE!!!
Ah, ah, thanks, I think you will
This looks so delicious! Definitely going to give it a try 🙂
Thank you, you will like them
These look insanely delicious! I think I could eat a whole batch by myself!
Yes, I can hardly resist temptation if there are any left
Oh my! So glad I came across this recipe for struffoli! The step-by-step photos are helpful!
I am glad it is helpful, they are very easy to make
I have never heard of struffoli – but these look so good! Can’t go wrong with fried dough!
Thanks, no you cannot go wrong