Neapolitan fried pastries

Neapolitan fried pastries

Struffoli napoletani

By
From
The Collection
Serves
10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
5 eggs
3 tablespoons granulated sugar
500g plain flour
1 lemon, grated zest
1 orange, grated zest
salt
1 tablespoon pure alcohol
oil, for deep-frying
50g cedro (candied citron peel), chopped
25g edible silver balls, to decorate

Caramel

Quantity Ingredient
100g sugar
250g honey
2 tablespoons water

Method

  1. 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.
  2. 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 into small pieces about 1cm long. It is quite laborious rolling out these sausages and will take you some time.
  3. In a small pan, pour in the oil to a depth of 2–3cm and heat until moderately hot. Deep-fry the pieces of dough in the hot oil in batches until lightly browned. Remove and drain on kitchen paper.
  4. To make the caramel, in a large heavy-based pan, heat the sugar and honey with the water until the liquid becomes clear. Add the fried struffoli and the chopped peel. Stir carefully until all the struffoli are coated with caramel.
  5. Arrange in the form of a crown on a serving plate, decorate with a few silver balls and leave to cool.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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