Fried pastry balls: struffoli
These fried short pastry balls come from Campania, (south Italy), where people used to make them for Christmas and for Carnival too. In Naples it's quite easy to find them throughout the whole year, apart from summer. In Basilicata and Puglia, other regions of South Italy, Struffoli are quite common too.
Ingredients
-
Italian 00 flour 500 grams
-
sugar 50 grams
-
salt 8 grams
-
eggs 4 units
-
butter 60 grams
-
white wine 50 millilitres
-
vanilla extract vanilla extract
-
baking powder one teaspoon of baking powder
Start shopping
Box recipe Orecchiette with cream of turnip tops
Friselline with olive oil
Almond biscuits
Handmade Hot Pepper Taralli
“La rustica” home made tomato sauce
Mustaccere (mustaccioli) with chocolate
"Giardiniera" mixed vegetables in extra virgin olive oil
Apulian dried peas 500gr
Preparation
Make a well in the centre of the flour, add salt, baking powder and sugar. Add eggs and butter at room temperature. Work quickly, then add white wine and vanilla. Work again adding some flour if necessary. Roll the dough into cellophane and set aside for 30 min. After that time, work the dough with your hands so as to make some long cylinders. Cut them into small pieces, that will be deep fried into oil.
Step by step
|
Work again adding some flour if necessary. Roll the dough into cellophane and set aside for 30 min.
|
|
After that time, work the dough with your hands so as to make some long cylinders. Cut them into small pieces, that will be deep fried into oil.
|
|
Cut your cylinders into pieces, dust and deep fry them.
|
|
Deep fry until golden
|
|
Put the struffoli in a large bowl, then mix them with some spoons of honey.
|
|
Add the minced orange zests
|
|
Add some confetti and mix well
|
|
Make a nice struffoli ring on a serving plate
|
|
Serve
|