Struffoli, together with Roccocò, Susamielli, Cassatelle and Mustacciuoli, are part of the ancient Neapolitan tradition during the Christmas period.

This dessert takes us back to childhood when our grandmothers prepared it in the days leading up to Christmas and, according to the ancient tradition, they gave it as a tribute to friends and relatives.

It is an ancient dessert that recalls the Greek "Struggolos" which were nothing more than balls of flour and water soaked in honey. The dessert that has remained unchanged over the centuries without undergoing substantial transformations must have been greatly appreciated by Ippolito Cavalcanti (duke of Buonvicino)

who has left us an ample description.

How to make:

For Dought:

Arrange the flour on the table and put the other ingredients in the middle.

Knead the dough until you obtain a medium consistency paste and let it rest for 2 hours wrapped in a cloth inside the refrigerator.

Cut the dough into pieces, on the floured table, and with the palms of your hands form many thin sticks.

Cut pieces of about 1cm in length by placing them on a lightly floured surface.

Fry them a little at a time in hot oil over medium heat until they are lightly browned.

Drain them, put them on a cloth and on absorbent paper and let's start preparing for the sauce.

For the seasoning:

In a fairly large saucepan, pour the honey, sugar and a couple of tablespoons of water.

Bring to a boil over low heat and simmer until the foam disappears.

Keeping the fire as low as possible, pour the struffoli and half of the candied fruit (cut into small pieces) and mix well so that they are evenly coated with honey.

Arrange them on a round serving dish, moistened with water, and with the hands wet with cold water, give them the shape of a donut, with a large hole in the centre.

Sprinkle them with colored sugared almonds and decorate them with the rest of the remaining candied fruit.