Strufoli III

Strufoli III

1

"These are what my family calls honey balls. We make them every Easter season. They are messy but good!! Hope you enjoy them."

Ingredients

{{adjustedServings}} servings 857 cals
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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 857 kcal
  • 43%
  • Fat:
  • 58.8 g
  • 90%
  • Carbs:
  • 81.2g
  • 26%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
  2. Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
  3. With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
  4. Heat oil to 350 degrees F (175 degrees C).
  5. Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
  6. Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.
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This is basically the same recipe thats been in our family for generations...except we add 2 tbls. shortening, 1 tsp. vanilla extract, 2 tsp. baking powder and 2 tsp. whiskey when making the dou...