Struffoli Napoletani

Name: Struffoli Napoletani (Neapolitan Fried Pastries)
Yield: For 10
Cuisine: Italian
Ingredients: 3 tbsp granulated sugar; 5 eggs; grated zest of 1 lemon and 1 orange; 500 g (1 lb 1½ oz) flour; pinch of salt; grated zest of 1 lemon and 1 orange; 1 tbsp pure alcohol (if not available, strong vodka will do); 1 tbsp pure alcohol (if not available, strong vodka will do); 50 g (2 oz) cedro (candied citron peel); 50 g (2 oz) cedro (candied citron peel); 25 g (¾ oz) little edible silver balls, to decorate; oil for deep-frying; 250 g (9 oz) honey; 100 g (3½ oz) sugar

Neapolitan Fried Pastries

Preparation info

For
10

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Ingredients

5 eggs
3 tbsp granulated sugar
500 g (

Europe
Italy
Pastry
Vegetarian
Mediterranean

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, the salt and the alcohol. Knead well for 3 or 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 1 cm (½ inch) in diameter. Cut the sausage in