Struffoli
Italian dessert
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Pastry |
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Campania |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Flour, eggs, sugar, honey, butter, lemon zest |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Struffoli are a traditional Italian dessert typically associated with the region of Campania, particularly Naples. They are small, deep-fried balls of dough that are coated in honey and often decorated with sprinkles or other sweet toppings.
History[edit | edit source]
The origins of Struffoli can be traced back to ancient Greece, where a similar dessert called "loukoumades" was made. The recipe was brought to Italy by Greek settlers and has since evolved into the modern version known today. Struffoli are especially popular during the Christmas season and are often prepared as a festive treat.
Preparation[edit | edit source]
The dough for Struffoli is made from simple ingredients including flour, eggs, sugar, butter, and lemon zest. The dough is rolled into thin ropes, cut into small pieces, and then deep-fried until golden brown. After frying, the Struffoli are coated in warm honey and arranged into a mound or ring shape. They are then decorated with colorful sprinkles, candied fruit, or dragées.
Cultural Significance[edit | edit source]
Struffoli hold a special place in Italian culture, particularly in the southern regions. They are often made in large quantities and shared with family and friends during the holiday season. The dessert symbolizes abundance and prosperity, making it a cherished part of Christmas celebrations.
Variations[edit | edit source]
While the traditional recipe remains popular, there are several regional variations of Struffoli. In some areas, the dough may be flavored with anise or cinnamon. Other variations include the addition of liqueurs such as limoncello or Strega to the honey coating.
See also[edit | edit source]
Related pages[edit | edit source]
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