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(6 servings/ 30 minutes)


400 g of white flour
40 g of sugar
3 whole eggs and 1 egg yolk
60 g of butter
350 g of multi-flower honey
30 g of candied oranges
30 g of candied cedar
30 g of candied pumpkin
1 box of coloured sugared almonds
1 lemon rind
1 pinch of salt
½ glass of liqueur
1 l of peanut oil (for frying)

• Make a well in the centre of the flour and add the eggs, the butter, the sugar, the liqueur, the grated lemon rind and a pinch of salt.
• Knead thoroughly until you obtain a smooth an homogeneous dough.
• Cover it with a cloth and leave it to stand for 30 minutes.
• Cut it into not too thick strips and roll them, then cut the strips into not too big pieces.
• Put them in a pan with hot oilseed and fry them little by little until they get golden.
• Melt the honey with a spoonful of sugar in a large pot, add the coloured balls,  the candied fruit and mix them together.

Put the struffoli in a dish after wetting it with cold water, arrange them in the shape of the volcano and  decorate with more coloured food balls.

Kids partecipation
Throwing handfuls of candied fruit and coloured balls, mixing and waiting  for many delicious sweets to come out of the volcano belly.  

Struffoli are typical Neapolitan sweets, prepared especially for Christmas festivities. They are sweet pastry balls, fried, dipped in honey and decorated with coloured balls.

Nutritional and cultural curiosities
Struffoli, which have Greek origins, were imported into Southern Italy in the age of Magna Graecia. Their diffusion in modern era is due to Neapolitan convents, where the nuns used to prepare and offer them as a Christmas gift to the noble families, who had distinguished themselves for acts of charity.

Useful tips
The traditional recipe is characterized by the absence of yeast; it is possible to get more swollen struffoli by adding a pinch of bicarbonate. In this case the dough needs to stand for some hours. The candied pumpkin is not always easy to find, but it is the special ingredient which makes the recipe perfect.

Data di pubblicazione 28/03/2014 12:03
Ultimo aggiornamento 28/03/2014 12:22