Struffoli with milk creams
- Vegetarian
- Energy Kcal 689
- Carbohydrates g 89.3
- of which sugars g 51.1
- Protein g 11
- Fats g 32
- of which saturated fat g 10.66
- Fiber g 3.3
- Cholesterol mg 120
- Sodium mg 213
- Difficulty: Easy
- Prep time: 50 min
- Cook time: 20 min
- Serving: 8
- Cost: Average
PRESENTATION
Struffoli con creme al latte is, I gotta say, one of those struffoli recipes that really livens up any party. Seriously. Especially during Carnevale in Campania. These Italian honey balls are from Naples, and let me tell you, they’ve been loved there forever. This version adds a cool twist with condensed milk in the dough, giving it a moist and sweet touch that’s really hard to resist. Plus, the fruit creams? They add pops of color and fresh flavors, turning your plate into a real festival. Lemon, strawberry, or tropical—each creamy bite is unique. The creamy texture goes perfectly with the crispy fried dough, making it a super tasty treat.
In Naples, folks know that traditional Italian desserts like struffoli are a must at big parties and holiday buffets. And look, this playful version offers something extra. Instead of just piling them with honey, these fried dough balls come topped and filled with tangy fruit creams. This twist really wakes up the usual Italian holiday sweets routine, and you know what, it gets everyone reaching for more. Kids love the bright colors, and adults enjoy how the condensed milk brings out a deeper, golden flavor in each bite. Pretty much everyone’s happy. This version keeps all the roots of Neapolitan struffoli—the shape, honey glaze, festive vibe—but with added richness and color, it's way way different from the old-school style.
If you're setting up a table of festive Italian treats or hunting for fresh Christmas dessert recipes, these struffoli with milk cream are a total win. People will rave about how tender and creamy they are. Trust me, they'll probably ask for the recipe before the party’s even over. With this dish, you’re not just serving dessert; you're sharing a slice of Campanian tradition, but with a modern twist. And that's awesome.
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INGREDIENTS
- Ingredients for the Struffoli
- Type 00 flour 3 ¼ cups (400 g)
- Honey ¾ cup (250 g)
- Condensed milk 0.3 cup (100 g)
- Butter 4 ¼ tbsp (60 g)
- Eggs 2
- Egg yolks 1
- Orange peel - half
- Lemon peel - half
- Fine salt 1 pinch
- for the Creams
- Blueberries ¾ cup (125 g)
- Raspberries 1 cup (125 g)
- Condensed milk 0.4 cup (120 g)
- Mango 1
- for Frying
- Peanut seed oil to taste
How to prepare Struffoli with milk creams
To make the cream-covered struffoli, start with the dough: place the sifted flour in a bowl, grate the lemon zest 1 and the orange zest 2. Then add the eggs to the center 3,
the butter 4, a pinch of salt, and the condensed milk 5.
Knead vigorously (6-7) and, once you have a homogeneous and fairly compact mixture, shape it into a ball and cover it with plastic wrap 8, let it rest for at least half an hour. After the resting time, work the dough again for a few minutes and divide it into many sticks less than a finger thick, rolling them on a slightly floured surface. At this point, cut the sticks into small pieces 9 and place them on a cloth, being careful not to overlap them.
Once ready, put the oil in a pan and fry your struffoli a little at a time 10; for optimal cooking the oil should be about 340°F-355°F. When the struffoli appear puffed and golden 11 but not particularly colored to prevent them from burning, drain them and let them cool on paper towels 12.
Now take care of the creams: put the blueberries in the blender cup 13 and blend them 14, pass the obtained mixture through a sieve to obtain a smooth sauce 15.
Pour 1.4 oz of condensed milk into the sauce 16 and mix to combine the mixture. Proceed in the same way with the raspberries: blend them in the blender 17, pass the mixture through a sieve 18
and then incorporate 1.4 oz of condensed milk 19. Finally, prepare the mango cream: cut the fruit into wedges 20, blend it in the blender 21
and add 1.4 oz of condensed milk here too 22. Now prepare the caramel to coat the struffoli: heat the honey in a pan over low heat until you get a smooth sauce 23,
pour the struffoli and mix to combine the syrup 24. At this point, you can assemble the dish: pour the 3 sauces onto 3 different plates, place the struffoli on top 25, and finally garnish the surface with colorful sprinkles 26. Your struffoli with milk creams are ready to be enjoyed!