Receta Struffoli...
If it's Christmas time then it's Struffoli time! The mister and I were introduced to this delectable little dessert last year in Italy...I love country-name-dropping. We stumbled across a little Christmas shop that sold beautiful Christmas pottery, ornaments and wonderful food gifts. After picking out a few trinkets, we waited in line to check out and I noticed a paper plate piled high with what looked like little tiny donuts. We watched as the customers in front of us scooped up a handful and popped them into their mouths - oohing and aahing in Italian...which sounds so much better than oohing and aahing in American! So when it was our turn to check out, I grabbed the scoop and helped myself to a handful - then gave the mister a handful - and in imitation Italian, we oohed and aahed.
Struffoli is a traditional Neapolitan-Italian Christmas treat and not only is it great tasting, it's really fun to make! I enlisted the mister's help in rolling the little pieces of dough into small balls - about a half-inch in diameter (they puff when cooked) and even though he whined and complained and covered himself and the floor with flour, he thoroughly enjoyed himself! Such a rare thing!
After the sweet dough, which includes orange and lemon zest, has rested in the refrigerator for 30 minutes, it's rolled out, cut into half-inch strips, then those strips are cut into half-inch pieces which are rolled into little balls. The balls are then deep fried until golden brown...and the Struffoli is half way done...
Go ahead and pop a few of these delicious mini-donut-like morsels into your mouth - after all, it's Christmas and calories don't count! But don't eat them all...because it's not Struffoli until those little balls of goodness are glazed. Into a large pot honey is combined with sugar and lemon juice and when the sugar has melted, pecans are stirred in - or you could use hazelnuts, which is what traditional Italians use, or use whatever nut lights your tree. Pine nuts are great, walnuts would be good and almonds would be fabulous! After the nuts are coated in the sugar mixture, then the mini-balls are added in...and when they are completely coated it's Struffoli Time!
IF you want to make your Struffoli the tradional way, then just pile them high onto a plate, sprinkle with Christmas sprinkles and call it good...IF you want to make your Struffoli a bit more festive you can do what I did, make a Struffoli wreath! (I learned this trick from Giada DiLaurentiis!) Spray a straight-sided glass with cooking spray, so it will remove easily, and set it in the center of a decorative plate. Pile the Struffoli around the glass and let it sit for about 3 minutes, then remove the glass - instant Christmas fun! Sprinkle the Struffoli with sprinkles and it's ready to serve...
If your Grinch's heart is two sizes too small, this is what you need to feed him...it will turn him into a jolly old elf in no time!
Struffoli - Adapted from Giada DeLaurentiis
Dough:
- 2 cups flour, plus extra for dusting
- 1 large lemon, zested (about 2 teaspoons)
- 1 large orange, zested (about 3 teaspoons)
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 stick butter, cut into 1/2-inch pieces, at room temperature
- 3 large eggs
- 1 tablespoon rum or rum extract (you could also use brandy or white wine or just add additional vanilla)
- 1 teaspoon vanilla extract
- Canola oil for frying
- Glaze:
- 1 cup honey
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 cups nuts, toasted (hazelnuts, pecans, almond, walnuts, peanuts, whatever you like)
- vegetable oil cooking spray
- Christmas sprinkles for decoration
- powdered sugar for dusting, optional
For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, rum, if using, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Continue until all of the dough has been fried.
To make the glaze: In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the nuts and stir until coated in the honey mixture. Add the fried dough and stir until well coated. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Decorate with sprinkles and dust with powdered sugar, if using. Allow to set for 2 hours, then remove the glass from the center of the platter and serve.
This recipe makes enough for two 8-inch Stuffoli's, one to keep, one to give away! Or you can just keep it all and make one big pile of Stuffoli...either way, the Dang Meter is going to chime loudly with this one, 5 dangs my friends...count them, 'cause this is dang, dang, dang, dang, dang good!