Strifto 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.

STRIFTO

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together pecans, sugar, cinnamon and nutmeg until well combined.
• Working quickly to prevent dough from drying. Brush each sheet of phyllo with melted butter and stack them. Sprinkle the dough evenly with the nut mixture and roll, loosely. Cut with a sharp knife into 10 slices. Place slices on a baking sheet and brush with melted butter.
• Bake in preheated oven 25 to 30 minutes, until golden. Let cool before serving.

STRIFTO

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together pecans, sugar, cinnamon and nutmeg until well combined.
• Working quickly to prevent dough from drying. Brush each sheet of phyllo with melted butter and stack them. Sprinkle the dough evenly with the nut mixture and roll, loosely. Cut with a sharp knife into 10 slices. Place slices on a baking sheet and brush with melted butter.
• Bake in preheated oven 25 to 30 minutes, until golden. Let cool before serving.