How to make it

  • In a large bowl, combine the flour and salt.
  • Add the eggs and zest. Stir until well blended.
  • Transfer to a lightly floured surface and knead for 1-2 minutes.
  • Add a little more flour if dough seems sticky.
  • Shape the dough into a ball, cover with an overturned bowl. Let rest for 30 minutes.
  • Roll the dough into 1/2-inch thick ropes then cut into 1/2-inch nuggets.
  • Heat about 2 inches of oil to 370 degrees F. in a wide saucepan or deep fryer.
  • Begin adding struffoli in batches into the oil to fit without crowding.
  • Cook, stirring occasionally with a slotted spoon, until crisp and brown, about 1 minute.
  • Remove the struffoli with the slotted spoon and transfer to paper towels to drain.
  • When all the struffoli are fried, gently heat the honey just to a simmer in a wide saucepan.
  • Remove the honey from the heat, add the struffoli and coat well.
  • Pile the struffoli into a mound on a large platter. Dust with the multicolored sprinkles.
  • Best served the day they are made.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • lilliancooks 14 years ago
    I love Strufoli! We make them every Christmas too! I have recipe for this also! Its slightly different...check it out!
    Was this review helpful? Yes Flag
  • flavorsofitaly 16 years ago
    Esherbow, I have a friend with the same condition, so I know how hard it can be, trying to find substitutes for 'the good stuff. In my friend's case, (I guess mainly because he's an older single man, who isn't much interested in cooking) he just avoids grains, poor thing.
    I hope your lasagne turned out well, and you can enjoy it again in the future.
    Was this review helpful? Yes Flag
  • esherbow 16 years ago
    I guess I didn't tell you that, because I have celiac disease, I can't use any products that have wheat, rye, oats, or barley.
    I had recently found gluten-free lasagne noodles and this had inspired me to make lasagne which I haven't done for about 15 years (since I was diagnosed and am on a gluten-free diet).
    Thanks for thinking of me.
    I am able to find quite good vermicelli and fettucine. But when it comes to baking desserts, I'm pretty much in the creme caramel, flan category.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes