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Neapolitan Struffoli

Neapolitan Struffoli

@ledolcezzeglutenfree

This recipe is part of the traditional Neapolitan desserts

Difficulty: Easy
Cooking: 40 min
Preparation: 60 min
Country: Italia

Ingredients

No. Servings
  • Anise1Cup
  • Colored sprinkles (or diavolilli)100g
  • Wildflower honey500g
  • Gluten-free flour mix500g
  • Corn oil for frying1L
  • Corn oil100g
  • Fine salt1Pinch
  • Grated organic lemon zest2Nr
  • Grated organic orange zest2Nr
  • Very fresh eggs4Nr
  • Fine granulated sugar100g

Preparation

  1. STEP 1 OF 6

    In a large bowl, knead together: flour mix, grated lemon and orange zest, corn oil, eggs, sugar, and a pinch of salt.

  2. STEP 2 OF 6

    Form a dough ball and let it rest for 2 hours.

  3. STEP 3 OF 6

    Make small logs with the dough and cut into cubes of about 1 cm.

  4. STEP 4 OF 6

    Bring the oil to a boil in a pan and fry the Struffoli, then let them dry on parchment paper.

  5. STEP 5 OF 6

    In a large pot, pour the anise, when it starts to evaporate add the honey, and when it has melted, add the Struffoli.

  6. STEP 6 OF 6

    Pour the Struffoli into trays with high edges and decorate with colored sprinkles.

Suggestions

  • Frying pan

  • Trays with high edges

General Information

Storage notes

They can be stored for up to a week

Origin

Italia, Campania

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)513.68
Carbohydrates (g)27.47
of which Sugars (g)22.45
Fat (g)45.34
of which Saturates (g)6.51
Protein (g)2.13
Fiber (g)1.6
Sale (g)0.05
  • Proteins
    2.13g·3%
  • Carbohydrates
    27.47g·36%
  • Fats
    45.34g·59%
  • Fibers
    1.6g·2%