Best 9 Struffoli Recipes

STRUFFOLI

Steps:

• For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
• In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
• Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

STRUFFOLI

Steps:

• Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
• Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
• Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
• Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
• Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
• Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.

STRUFFOLI

Steps:

• Put the Crisco and sugar in bowl of mixer. Beat till blended and light.
• Add eggs and vanilla extract. Beat till blended.
• Add 2 cups of flour and mix well. Add more flour in half cup measurements till you have a nice rollable dough.
• Divide the dough and with a floured counter top and hands roll into long ropes between 1/4"-1/2" thick and then cut ropes with a bread knife into about 1/4" balls. This may seem like it will take a long time but it goes very quickly as I enlist my whole family to take part.
• Fry the balls in hot oil till they are golden brown. Remove and put the fried balls in a bowl (with paper towel on bottom) large enough to hold all the struffoli. Remove the paper towel once all struffoli are done.
• Heat 1 cup of honey in a small saucepan. No need to make it too hot, just warm. Pour honey over the struffoli balls. Sprinkle with walnuts and in our family's case chocolate sprinkles.
• The struffoli can then be put into whatever serving dish you like. I use one with a lid as they should be covered when stored. In my house that is on the kitchen island for easy munching.
• After they have sat over night they will need a good stir as the honey sets to the bottom. They may need more honey as well as they absorb it as they sit.

NEAPOLITAN STRUFFOLI

Steps:

• Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
• Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
• Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
• Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
• Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

STRUFFOLI

Steps:

• Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn't have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.
• Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy. Gradually add about 2 2/3 cups of the flour and the baking powder, and mix to a dough. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn't take very long: probably around 3 minutes or 5 by hand.
• Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls.
• Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!
• Heat the vegetable oil in a wide, heavy pan-about 11 inches diameter and at least 6 inches deep-and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in, if you want), or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.
• Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they'll float to the surface and begin to turn golden brown. This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel-lined tray as soon as they become the right golden color. And keep watching your pan.
• Continue to cook them in batches-making sure the oil returns to the correct temperature but doesn't get too hot or bubble too vigorously-until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.
• Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny-a matter of moments, so do not leave the pan-then take it off the heat.
• Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and, with wet hands, check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.
• Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise. These struffoli are best, to my mind, eaten on the day they're made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that's part of their charm.

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.

STRUFFOLI

Steps:

• Heat at least 2" of cooking oil in a pan until its very hot. Place flour and salt into a large bowl. Make a well (indentation) in the center of flour and add the eggs one at a time, mixing slightly after each addition. Add the vanilla extract and mix well to make a soft dough. Turn dough on to a lightly floured surface and knead until soft and elastic.
• Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4" wide. Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.
• Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.
• In a different pan heat the honey until it is hot. Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly. Remove and sprinkle with the sprinkles!

STRUFFOLI-HONEY BALLS

Steps:

• 1. Mix all dry ingredients and then add wet ingredients and work it together until you have a smooth dough
• 2. Make a ball of the dough Refrig dough ½ hour. Will need extra flour for working dough Make a ball and cut into four pieces. Roll into ropes, cut and roll into small balls.
• 3. Drop into hot oil temperature 350 degrees, I use thermometer. Cook until golden brown. Drain on paper towels. I use Canola Oil, but can use peanut or vegetable oil
• 4. Melt honey and sugar until it is thin. Be careful not to over cook. Just melt enough so that it is blended. Place drained struffoli in big bowl, pour honey mixture and toss to cover struffoli. Add topping and enjoy. Must warn they are very addictive. Enjoy

GRANDMA HELEN'S STRUFFOLI

Steps:

• 1. Mix all dry ingredients together in a large bowl. 2. Add all liquid ingredients (Except honey) to dry to form a dough. 3. Knead dough well to incorporate all ingredients. For balls roll dough out in 1/4 inch round strips like pencils. Cut the pieces at small intervals with an angle cut. How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa. You can leave them as is with the angle cut giving a unique shape to the balls as they fry. Or if you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying. 4. For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them. Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls). 5. Drain on absorbent paper. 6. Heat honey in a deep pot until it starts to thin out and become pourable. Remove from heat. 7. Dip bows and ribbons in warm honey and set aside. Add balls to the honey and toss to coat. 8. Transfer balls to holiday platter and top with the ribbons and bows. Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides. Sprinkle with multi colored sprinkles. 1 hours ( 30 mins prep time, 30 mins cook time )