Neapolitan dessert
8 servings
60 minutes
Neapolitan dessert is a true embodiment of Italian culinary tradition, where delicate dough infused with citrus and cognac aroma transforms into golden crispy balls. They are coated with honey glaze that absorbs sweetness, and the finishing touch is candied fruits that give the dessert a festive look and a subtle fruity note. The origins of this treat go back centuries and are linked to the southern regions of Italy where simple ingredients are combined to create rich flavor compositions. This dessert is perfect for festive occasions, especially at Christmas when it is traditionally arranged in a mound shape symbolizing abundance and family warmth. Each piece offers a harmony of textures: a crispy crust, soft center, and sticky honey sweetness creating an unforgettable taste experience.
1
We peel the zest from the orange and lemon.
- Lemon: 1 piece
- Oranges: 1 piece
2
In a bowl, mix eggs, yolks, 2 tablespoons of sugar, a pinch of salt, zest, and cognac.
- Chicken egg: 3 pieces
- Egg yolk: 3 pieces
- Sugar: 150 g
- Salt: pinch
- Cognac (brandy): 1 tablespoon
- Lemon: 1 piece
- Oranges: 1 piece
3
Add the sifted flour in portions. The first portion should include baking powder.
- Wheat flour: 500 g
- Baking powder (raising agent): 0.5 teaspoon
4
When the dough becomes thick, we sprinkle a lot of flour on the table and place the dough on it.
- Wheat flour: 500 g
5
We place very soft pieces of butter on the dough. We knead it, adding the remaining flour. The dough should be soft but firm enough to roll into 'sausages'.
- Butter: 25 g
- Wheat flour: 500 g
6
Wrap the dough in film and place it in a cool place for 2 hours.
7
After two hours, we take the dough out of the film and pinch off small pieces to roll thin 'sausages' no more than 0.5 cm wide, then cut the 'sausages' into pieces.
8
Pour vegetable oil into the pan. Add pieces of dough and fry, stirring with a slotted spoon, until golden brown.
- Vegetable oil: 1 glass
9
In another pan, mix honey, 100 g of sugar, and 4 tablespoons of water. Place on the heat. Boil until the sugar dissolves. Make sure it doesn't boil. Turn off the heat.
- Honey: 250 g
- Sugar: 150 g
- Water: 4 tablespoons
10
We cut the candied fruits into cubes.
- Candied fruit: 200 g
11
Pour the fried balls and candied fruits into the pan. Mix them thoroughly so that everything is well soaked in honey.
- Candied fruit: 200 g
12
Place a glass in the center of the dish and form a sweet 'hill' around it.
13
We decorate with sweet decorative sprinkles and candied fruits cut into strips.
