Strufoli

"A very traditional very humble Italian holiday treat"
 
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photo by Dee514 photo by Dee514
photo by Dee514
Ready In:
3hrs
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Beat eggs until light.
  • Add all dry ingredients and blend well.
  • Knead until dough forms a smooth surface.
  • Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
  • Cut into 1/2 inch strips.
  • Pinch off 1/2 inch pieces.
  • Pour oil in large heavy frying pan until about 2" deep.
  • Heat oil until a small piece of dough bubbles and rises to surface quickly.
  • Do not overheat.
  • Place cut pieces of dough onto slotted spoon and lower into oil.
  • When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
  • Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
  • When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
  • Next day put struffoli in a new"doubled" and shake shake shake.
  • Heat honey in large heavy pot stir in vanila.
  • Slowly pour struffoli into honey stir to coat.
  • Spoon onto serving plate and sprinkle with colored sprinkles.

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Reviews

  1. Richard, I made the struffoli today and they came out very good! I did have a bit of trouble with the stickiness of the dough, however that prob was solved by keeping my hands floured. Thanks again for the recipe :)
     
  2. YUMMY!!! These are fantastic! I haven't had them in years and wanted to try making them for Christmas myself. They are so delicious and easier than I thought they would be to make. The recipe is perfect and easy to follow! Thanks for posting this. I now have a new Christmas tradition! :)
     
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