Struffoli Napoletani

Name: Struffoli Napoletani (Neapolitan Fried Pastries)
Yield: Serves 10
Cuisine: Italian
Ingredients: 50 g cedro (candied citron peel), chopped; 50 g cedro (candied citron peel), chopped; 1 tbsp pure alcohol (if not available use strong vodka) oil, for deep-frying; 1 tbsp pure alcohol (if not available use strong vodka) oil, for deep-frying; 1 tbsp pure alcohol (if not available use strong vodka) oil, for deep-frying; salt; grated zest of 1 lemon and 1 orange; grated zest of 1 lemon and 1 orange; 500 g plain flour; 3 tbsp granulated sugar; 5 eggs; 250 g honey; 2 tbsp water; 25 g edible silver balls, to decorate; 100 g sugar

Neapolitan Fried Pastries

Preparation info

Serves
10

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

5 eggs
3 tbsp granulated sugar
500 g

Europe
Italy
Dessert
Mediterranean
Vegetarian

Method

In a large bowl, beat the eggs with the sugar, then gradually mix in the flour to make a smooth dough. Add the citrus zest, a pinch of salt and the alcohol. Knead well for 3-4 minutes and roll into a ball. Cover and leave to rest for 2 hours in a cool place.

Taking a little bit of dough at a time, roll it with your hand into sausage shapes about 1cm in diameter. Cut the sausage shapes i