Fried pastry balls: struffoli

Name: Fried pastry balls: struffoli
Prep time: 30 min
Cook time: 10 min
Yield: 8
Ingredients: Italian 00 flour; sugar; salt; eggs; butter; white wine; vanilla extract; baking powder

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

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Information

30 minutes Total time

10 minutes Active time

Serves 8 persons

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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.

Tips

Use lemon, citron and mandarin candied fruit.

Trivia

This great recipe comes from Ancient Greece, and was then adopted by the Neapolitans.