These honey-drenched balls of dough are a classic Italian pastry. They’re made with flour, eggs and honey–a recipe that’s passed down through generations. Today their most famous incarnation is served at the Trevi Fountain in Rome.
This is a traditional Italian recipe for honey balls. They are also known as Struffoli, and they are a delicious treat that can be enjoyed during the holiday season or any time of year.
Struffoli are a simple, elegant Italian dish that is usually served during the Christmas season, particularly in Naples. They’re simply small balls of fried dough covered in a sweet, sticky honey sauce and sprinkled with rainbow sprinkles, sometimes known as honey balls.
These small honey balls are fried till golden brown on the exterior and light and airy on the inside, and they’re really simple to prepare. Honey gives this meal a sweet boost and makes it addictive. To make a more festive meal, scatter colorful sprinkles and candied fruit on top of your struffoli.
Serve your struffoli with your favorite dessert liquor in the form of a bundt cake or a cone. You will not be sorry.
What exactly are the Struffoli?
Struffoli are a traditional dessert dish from Neapolitan culture. They’re soft sweet dough balls the size of chickpeas that are fried, dipped in honey, and then topped with candied fruit and colorful sprinkles.
Various names for struffoli may be found across Italy: cicerchiata (Abruzzo), scalilli (Calabria), or pignolata (Sicily).
Struffoli seems to have a Greek origin, as the name implies. Not only does the name “struffolo” come from the Greek word “stróngylos,” which means “round,” but there is a comparable delicacy in Greek cuisine called loukoumades, which are sweet pancakes cooked in the same way as struffoli.
Some historians, on the other hand, believe that struffoli’s roots are Spanish. In reality, among Andalusian sweets, there is the pionate, which is only distinguished from Neapolitan struffoli by its form, and this is the most widely accepted explanation for Naples’ long Spanish dominance.
Struffoli Suggestions for the Best Italian Struffoli
Add a little more flour if your dough is too sticky after kneading.
The optimal oil temperature for creating Italian struffoli is 350°F, therefore use an instant read thermometer to verify it. They’ll be too oil-logged if the oil is too chilly. However, if the oil is too hot, they will immediately burn.
Because little balls of fried dough float in the oil, use a slotted spoon to ensure equal frying.
It’s best if the honey is at room temperature. Warm honey in the microwave for a few seconds to speed up the process.
If you don’t have any type 00 flour on hand, use all-purpose flour instead.
After frying, be sure to drain your struffoli well on kitchen paper.
How to Keep Homemade Struffoli Fresh
Closed in an airtight container or covered with cling film, homemade struffoli with honey may be stored in the refrigerator for up to 3 days. In the refrigerator, Struffoli without honey will keep for 5 days.
Is it possible to freeze Struffoli?
Fried struffoli may be frozen for up to a month in plastic freezer bags. Allow them to defrost before adding the honey.
What is Struffoli and how do you create it?
To make the dough. Sift the flour with a pinch of salt onto a wooden surface, then add the eggs, granulated sugar, and melted butter, cut into pieces. Add the lemon peel, grated.
Working the dough with a fork first and then your hands will result in a soft, smooth, and elastic dough. Wrap it in cling film and let it aside for an hour in the refrigerator.
Cut it into little pieces when it has rested.
Work it into a thick cylinder using your hands. Using a knife, cut each cylinder.
Create one-centimeter-long rectangles or little balls. Because there is no yeast in Struffoli, they do not expand much in volume during cooking, so bear that in mind while choosing their form and size.
In a big pan, heat the vegetable oil. Working in batches, carefully lay some struffoli on a skimmer when the oil temperature reaches 350°F. They only cook for approximately a minute, so keep an eye on them to avoid them browning too much.
Struffoli should be golden brown and crispy.
Using a big dish lined with kitchen paper, drain the struffoli well.
Heat the honey in a big saucepan.
Add the candied fruit and struffoli when the honey has melted. Gently combine all of the ingredients and top with rainbow sprinkles.
Sprinkle more rainbow sprinkles on top. Serve and have fun!
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Struffoli are a traditional Italian dessert that is made from fried dough and honey. The recipe for struffoli was first documented in the 14th century. The most famous version of the recipe comes from Naples, Italy. Reference: struffoli recipe from naples.
Frequently Asked Questions
Should Struffoli be refrigerated?
What is the origin of Struffoli?
A: The origin of Struffoli is unknown, but it is believed to be from Italy.
How many calories are in a Struffoli?
A: There are 139 calories in a Struffoli.
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