Christmas recipe: the struffoli

Struffoli are typical Neapolitans desserts as pastiera and sfogliatelle, although their origins date back to the ancient Greeks, who left us this fragrant Christmas cake.
Every family has its own recipe and its variations, jealously guarded by the grandmothers and the official family cooks.
But this Christmas let’s attempt in the preparation of this delicious cake that will make sure your mouth water!

Ingredients (for 10 people):
600 g of flour
4 eggs and an egg yolk
2 tablespoons of sugar
80 g of butter or 25 g of sued
Zest of 1 organic lemon
1 pinch of salt
1 shot of rum or limoncello
Extra virgin olive oil for frying

To decorate:
400 g of honey
Colored sprinkles
100 g of candied orange
100 g of candied citron
50 g of candied pumpkin

Procedure:
This is the authentic traditional recipe for crunchy and light struffoli. If you wish to obtain softer struffoli, you have only to add a pinch of baking soda or ammonia for sweets. But in that case you have to make the dough rest for a couple of hours.
Place the flour on a work surface and then add sugar, eggs, flour, lemon zest, salt, liquor and butter, previously softened.
Knead vigorously until dough is smooth and compact. After that rest the mixture for an half an hour.
Then do a lot of balls of an orange size, from which obtain some strips finger - size, cut into small pieces to place on a floured surface.
Fry them in plenty hot olive oil.
Dissolve the honey in a bain-marie and when melted, mix with struffoli, an half of the candied fruits and sweets.
Take a serving dish, put a jar in the center, place the struffoli still warm and add the remaining decorations.

Now struffoli are ready to be enjoyed!

Our advice: to make it even more delicious struffoli, use dop olive oil. To take advantage of olive oil special offers visit the olive oil shop online Gargiulo.