Friday, December 14, 2007

Random Christmas Recipe

Random Thoughts is hosting a recipe exchange. Here's how it works: Post a Christmas recipe on December 14. Swing by and sign the auto links so others know you played along. The recipe does not need to be an original....get it from your recipe box, a cookbook, your neighbor, whatever....just join the fun!
Recipe Exchange

Neapolitan Christmas Treats

  • ** For the dough **
  • 4 cups (400 g) flour
  • 4 eggs
  • 1 teaspoon grain alcohol
  • A chunk of butter the size of a small walnut
  • 1 tablespoon sugar
  • The zest of a half a lemon, grated
  • The zest of half an orange, grated
  • 1 pinch salt
  • 1 pot full of olive oil for frying
  • ** For the seasoning (for want of a better term) **
  • 3/4 pound (300 g) honey
  • 3/4 cup (150 g) sugar
  • 1/3 cup water
  • 2 ounces tiny, variously colored candied almonds
  • 4 candied cherries, halved
  • 2 ounces (50 g) candied orange peel, half finely diced and half cut into fine strips
  • 2 ounces (50 g) candied citron, half finely diced and half cut into fine strips
  • 2 ounces (50 g) candied melon rind, half finely diced and half cut into fine strips


Continuing with the introduction, the recipe for struffoli is quite old, as is indicated by the presence of variations throughout the Mediterranean Basin -- Ms. Francesconi mentions the Lukumates of the Greeks, and there are also the Precipizi Italian Jews make for Hanukkah.

The recipe:
Combine the ingredients for the dough to make a workable dough, knead it well, and let it sit for at least an hour, covered.

Pluck off piece and roll them out under your fingers to form snakes about as thin as your pinkie, and cut them into quarter-inch long pieces. Fry the pieces a few at a time in hot oil until brown, and drain them on absorbent paper. Should the oil start to froth after a bit, and the froth overflow the pot, change the oil.

Take a second, preferably round-bottomed pot and put the honey, sugar and water in it. Boil the mixture until the foam dies down and it begins to turn yellow. At this point reduce the heat as much as possible and add the struffoli and the diced candied fruit. Stir to distribute everything evenly through the honey and turn the mixture out onto a plate. Shape the mixture into a wreath with a hole in the middle, dipping your hands frequently into cold water lest you burn yourself.

Sprinkle the candied fruit strips and the candied almonds over the ring and arrange the cherry halves evenly. Struffoli will keep a week or more if covered, and improves with age.

by Kyle Phillips of

*pronounced stroo'fuh lee



Sandy Carlson said...

Mary, That is one amazing recipe. I'm going to share it with my neighbor who is a masterful cook and see if he has or might try it! Wow.

The ingredients read like a list of Biblical foods. So there's history as well as good taste here! Thanks.

God bless.

Nap Warden said...


the teach said...

Thanks Sandy and nap warden for commenting. WE made struffoli every Christmas! And they look just like the picture I found on the Internet.

I'll be visiting you soon.

Sandy Carlson said...

Mary, thanks for stopping by this morning!

Sandy Carlson said...


Here's a link to the original meme
Random Recipes

Lilli & Nevada said...

Those look really good, wish you could send them here so i could try them as i know yours would tast so much better than if i made them.

Pam said...


Thanks for playing along with your recipe exchange! Your recipe looks YUMMY! I love getting new things to try. I hope you will play along for the next one (jan. 4th - a soup or stew). I love meeting new bloggers, so thanks for stopping by, commenting, and playing along.

Melanie said...

Wow- that looks so yummy! I can't wait to try this!!

tegdirb92 said...

oh that just looks too delicious!! I must try this--thanks for the post.

Andrea said...

Wow -- what an original recipe! Looks great!!

Liza said...

Hi Mary! I have tagged you. I hope you're up to it, if not, I understand :) Have a nice day!