Christmas pastries

Struffoli are the most typical Neapolitan pastries. Even in Bari, however, are certainly one of the most characteristic recipes of Christmas is that of Carnival. For those who still had never heard of struffoli, suffice to say that they are small balls of sweet dough, fried and then dipped in honey and decorated with colored tails.

 

Ingredients

• 600 gr. flour
• 4 whole eggs
• 1 egg yolk
• 2 tablespoons sugar
• 80 gr. butter (or 25 gr. lard)
• 1 cup limoncello (or rum)
• grated rind of half a lemon
• 1 pinch salt
• frying oil to taste
• 400 gr. honey (for seasoning)
• colored tails to taste (for garnish)

Instructions

1. Place the flour on the work surface, knead it with eggs, butter, sugar, the grated rind of half a lemon, a glass of limoncello (or rum) and a little salt.
2. Once the dough is smooth and supported, give it the shape of a ball and let rest half an hour.
3. Then knead briefly and divide it into bullets as large as oranges, from which to draw, roll on floured surface, many rods thick finger, you will place 2in cut them without overlapping on a floured cloth.
4. At the time of frying them, place them in a sieve and shake to remove excess flour.
5. Fry a few at a time in hot oil: take them out puffy and golden, not particularly colorful. Depositateli Drain and dry on absorbent kitchen paper.
6. Make a double boiler melt the honey in a pot large enough, take from heat and add fried struffoli, stirring gently until they are well soaked in honey.
7. Pour about half of the colored tails and stir again.
8. Then, take the platter, and arrange struffoli to form a volcano.
9. Then, honey, still hot, take the other half of the colored tails and sprinkle above so as to obtain an aesthetically pleasing effect.
10. When the honey will be solidified, served struffoli