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.
I fry a large batch of Struffoli and freeze them in a plastic bag.
When I need them, I take out the necessary amount and put them straight into the pan with the honey.
They are done in a flash.
As a reserve for desserts, I also freeze butter biscuit dough and you can find my other tips for surviving Christmas in this articles:
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