The struffoli are the Neapolitan Christmas desserts par excellence, small balls of dough fried or cooked in the oven and covered with honey, candied fruit and colored sprinkles. Crispy on the outside and soft on the inside, struffoli represent a concentration of taste, flavor and sugar, fully appreciated only by true gourmands and fortunately prepared no more than twice a year for the good of our cholesterol.

Their name could derive from the Greek “strongylos,” which means “rounded in shape.” However, according to other interpretations, struffoli arrived on Neapolitan tables only during the Spanish domination, representing the local version of an Andalusian dessert called piñonate. Supporting this hypothesis is the Sicilian name of this dessert: fussy.

Sometimes, despite putting in the effort, the result is not the desired one. So, below I will show you how to prepare perfect struffoli in compliance with the Christmas tradition, also indicating the mistakes to avoid: from the selection of ingredients to the cooking phase, let’s find out what to pay attention to.

Christmas struffoli

Tips and mistakes to avoid

1. How to choose flour:
We often associate the perfection of desserts with 00 flour, but struffoli are so unique that they defy the rules of pastry making. Which flour should you use to ensure success? To obtain perfect struffoli, it is advisable to opt for a low-protein and “weak” flour, such as type 0 flour. This choice will allow the struffoli to remain soft on the inside and crispy enough on the outside, without being rubbery.

2. The right amount:
If during frying you notice the formation of a strange foam on the surface of the oil, it is a sign of an excess of flour in the dough. Avoid exaggerating with the quantities of flour both when laying out the dough and when forming the struffoli to avoid the risk of compromising the final result.

3. Work hard:
In cooking and pastry making, the “elbow grease” is a fundamental ingredient present in many recipes, including struffoli. Kneading the dough is a critical moment that requires attention and strength. Don’t be afraid to vigorously stir the sugar and eggs after adding them to the flour. The dough should become soft, elastic, smooth and compact. Only when it reaches this consistency can you proceed to the next step.

4. The necessary rest:
After preparation, the struffoli dough requires adequate rest. Avoid haste and don’t neglect this essential step, otherwise you risk compromising the goodness of your Christmas desserts. After forming a sphere with the dough, wrap it in cling film and let it rest in the refrigerator for at least two hoursor even up to 12 hours according to some legends. Once the necessary time has passed, you can resume the dough to form the struffoli.

5. Be careful when frying:
Correct frying is essential to obtain soft, delicate and light struffoli. Use peanut oil, lighter than extra virgin olive oil and with a high smoke point. Make sure you fry the struffoli in a pan with high sides and avoid overloading the oil with too many balls, ensuring each one has the space needed to cook optimally.

Read also: Damiano’s baked struffoli, better than fried ones with a trick: “What is added to the dough”

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