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Struffoli
Sapana Behl
Super tempting hazelnut sized fried balls of dough flavoured with orange and lemon zest are a popular Italian dessert for Christmas.
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Dessert, Snack
Cuisine
Italian
Servings
4
People
Ingredients
1x
2x
3x
1
cup
plain flour + more for dusting
1
teaspoon
lemon zest
1
teaspoon
orange zest
1/4
cup
yoghurt
2
tablespoon
sugar
1
teaspoon
vanilla extract
a pinch salt
oil for frying
For sugar honey syrup
1/2
cup
sugar
1/4
cup
honey
1/2
teaspoon
lemon juice
1
cup
hazelnuts
toasted
icing sugar for dusting
Instructions
In a mixing bowl sift flour, baking powder, sugar and salt.
Add lemon zest, orange zest, vanilla, yoghurt and orange juice.
Mix until it forms a sticky dough.Wrap the dough in cling film and let it chill in the refrigerator for about 30 minutes.
Once chilled take out the dough from refrigerator.
Sprinkle some dry flour on the work surface. Divide the dough into two parts.
Make 4 small pieces from one part of the dough. Roll each piece into a long strip. Cut each strip into small hazelnut size piece.
Roll the small pieces into round balls and place them on a baking paper lined baking sheet.
Likewise, make small round hazelnut-sized balls from the remaining strips and other part f the dough.
Heat the oil for frying in a pan. Deep fry the struffoli balls until golden from both sides.
Drain them on a paper towel and set aside.
In another pan add sugar, honey and lemon juice. Let the syrup boil for 3-4 minutes.
Remove from heat and add the fried struffoli and toasted hazelnuts into the syrup.Mix well to coat evenly in the syrup.
Remove from syrup and serve sprinkled with icing sugar. Store in air tight jars.
Notes
Store the cooled struffoli in air-tight containers. Stays fresh for a week at room temperature.
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