Strufoli II

Strufoli II

38
Rosina 0

"Italian Honey Balls. These are the authentic ones made by my 82 year old sister from our mother's recipe. If pine nuts aren't available, use slivered almonds instead."

Ingredients {{adjustedServings}} servings 610 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 108.8g
  • 35%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
  2. Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
  3. In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
  4. In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
  5. Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.
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Reviews 38

  1. 50 Ratings

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Eileen
12/20/2005

Excellent recipe. Just like my Grandma made. I added a teaspoon of cinnamon to the honey and toasted the pignoli (pine nuts) before sprinkling on top. I've also made them in individual servings, mounding a heaping spoonful into foiled muffin cups. Makes about 32 smaller servings. Great for giving a few small portions to the lovely elderly Italian couple next door!

Salami Mommy
6/3/2009

I tried to copy my Grandmother's recipe. This was close, but not quite right. I was told that I should have cooked the honey longer to give it a darker color. It was not sticky enough, so the presentation was a flop.... literally. Very messy, too much work, not worth it. For those who attempt this, here's the best tip: When you roll the dough into "ropes", simply cut the ropes into the sizes you want them to be. Once you fry them, they will plump up into ball shapes. I wasted so much time shaping the dough into balls before frying them... a step that was completely unnecessary unless you have so much time on your hands that you don't know what else to do with your day.

Diane Lynn
1/5/2006

Excellent, served these after a huge meal (the feast of the 7 fish, Christmas Eve) and the table had tons of cookies and cakes, panettone and these were gone, everyone loved them they really are delicious, thank you so much, I have replace my grandma's recipe with this one. One thing, I made them a little larger only to save a little time but turns out that everyone liked them that way so I’m just going to keep them a little larger to save the chef some time, plus they were tender in texture and I really liked that.