This recipe for strufoli is a traditional Italian Christmas cookie. It is a light and airy cookie, made with a yeast dough and filled with a honey-and-nut filling. The cookies are then fried and coated in a sugar glaze.
- 2 cups all-purpose flour, sifted
- 3 eggs
- 1 pinch salt
- 2 cups vegetable oil
- 1 1/4 cups honey
- 1/2 cup white sugar
- 3 tablespoons pine nuts
- 2 teaspoons confectioners’ sugar
Sift the flour and make a well in the center. Break the eggs into the well and add salt. Knead until smooth.
Roll dough out on a lightly floured board until 1/4 inch thick. Cut into strips 1/2 inch wide and then cut those strips into tiny pieces 1/2 inch long.
Shape the tiny pieces into balls with the palm of your hand. They should be about the size of a filbert nut.
Heat oil to 350 degrees F (175 degrees C). Drop 3 balls into the oil at a time and fry until lightly browned, turning them constantly with a wooden spoon. Remove from oil and drain on paper towels.
Combine honey and sugar in saucepan and boil over low flame for about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, to honey syrup and cook for 1 minute while stirring constantly. Remove from heat and let cool slightly so you can handle them without burning yourself. Sprinkle with pine nuts and confectioners’ sugar as soon as they are cool enough to handle, molding about 5 together in a cluster before serving
- Calories: 2880
- Fat: 100 g
- Saturated fat: 10 g
- Unsaturated fat: 90 g
- Trans fat: 0 g
- Carbohydrates: 480 g
- Sugar: 360 g
- Fiber: 8 g
- Protein: 24
What is the difference between struffoli and Pignolata?
Pignolata is a type of struffoli, a popular southern Italian sweet made for Christmas. Struffoli are small balls of fried dough covered in honey and sugar, often with candied fruits added. They are traditionally made in Sicily during Carnevale (the pre-Lenten festival), but are now also made during Christmas.
Pignolata specifically refers to the version of struffoli made in Perugia, which uses honey instead of sugar and includes candied fruits. While both types of struffoli are delicious, the use of honey gives pignolata a unique flavor that sets it apart from other versions.
Where in Italy is struffoli from?
Struffoli is a traditional Italian Christmas dessert from Naples. It consists of balls of fried dough covered in honey and sprinkled with almonds, candied fruit, or chocolate chips.
The origin of struffoli is unknown, but it is thought to date back to ancient Greece or Rome. The word “struffoli” comes from the Greek word “strofos”, which means “twisted”. This likely refers to the twisted shape of the fried dough balls.
Naples is known for its delicious food, and struffoli is no exception.
What does struffoli mean in Italian?
Struffoli is a traditional Italian holiday dessert made with fried dough balls coated in honey. The word struffoli comes from the Greek word for “twisted”, which refers to the way the dough is formed into small balls.
The history of struffoli is unclear, but it is thought to date back to ancient Greece or Rome. In Italy,struffoli are traditionally served at Christmas time, but they can be found year-round in some regions.
There are many different ways to make struffoli, but the basic ingredients are always the same: flour, eggs, sugar, butter, and honey. The dough is first rolled out and then cut into small pieces that are formed into balls. The balls are then fried until golden brown and finally coated in a sweet honey glaze.
Struffoli can be served plain or topped with candied fruit, nuts, or chocolate chips. They can also be formed into elaborate shapes such as flowers or wreaths.
Is struffoli only for Christmas?
Struffoli are a traditional Christmas recipe from the Naples region of Italy. This custom dates back to the 18th century, when nuns would prepare these little honey balls as gifts for the city’s nobility. Today, struffoli are enjoyed by people all over the world during the holiday season.
Can struffoli be made ahead of time?
Struffoli are a type of Italian fried dough that is typically served around Christmas time. They can be made up to 24 hours in advance and kept on a baking sheet in the fridge until it is time to bake them. When you are ready to bake, let the struffoli sit at room temperature while the oven heats. Bake for 20-25 minutes or until golden brown.