NEAPOLITAN STRUFFOLI
Struffoli is a Neapolitan dessert that is traditionally prepared at Christmas and made of tiny dough balls that have been deep-fried and soaked in honey, then piled high on plates and trays. Some like to form them in the shape of Christmas trees or wreaths, always festively covered with multi-colored candy sprinkles. People who grew up with this traditional Christmas treat go out of their way to make sure there is a struffoli on the holiday table.
Provided by FestivelySouthern
Categories World Cuisine Recipes European Italian
Time 1h
Yield 48
Number Of Ingredients 12
Steps:
- Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
- Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
- Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
- Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
- Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 25.1 g, Cholesterol 30.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 66.8 mg, Sugar 15 g
STRUFOLI I
Italian cookie also known as honey clusters. My family has made these every Christmas for years. We make several batches and like to use a little extra chocolate. Walnuts or pine nuts also work in place of almonds. If the batter is to sticky add a little extra flour. Good luck.
Provided by Nancy
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
Steps:
- Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
- Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
- Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
- In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 90.8 g, Cholesterol 93 mg, Fat 12 g, Fiber 2.2 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 39.7 mg, Sugar 59.4 g
STRUFFOLI
An Italian Christmas tradition. They are little "dough" balls that are fried in oil. Then covered in honey followed chopped nuts (in our family the addition of chocolate sprinkles). This is my Sicilian grandmother's recipe. It is our families last holiday food preparation to be done every year on Christmas Eve as a group effort. I HOPE THAT YOU ENJOY THESE ITALIAN TREATS AS MUCH AS WE DO.
Provided by JERSEY FLOURCHILD
Categories European
Time 1h
Yield 14-18 serving(s)
Number Of Ingredients 9
Steps:
- Put the Crisco and sugar in bowl of mixer. Beat till blended and light.
- Add eggs and vanilla extract. Beat till blended.
- Add 2 cups of flour and mix well. Add more flour in half cup measurements till you have a nice rollable dough.
- Divide the dough and with a floured counter top and hands roll into long ropes between 1/4"-1/2" thick and then cut ropes with a bread knife into about 1/4" balls. This may seem like it will take a long time but it goes very quickly as I enlist my whole family to take part.
- Fry the balls in hot oil till they are golden brown. Remove and put the fried balls in a bowl (with paper towel on bottom) large enough to hold all the struffoli. Remove the paper towel once all struffoli are done.
- Heat 1 cup of honey in a small saucepan. No need to make it too hot, just warm. Pour honey over the struffoli balls. Sprinkle with walnuts and in our family's case chocolate sprinkles.
- The struffoli can then be put into whatever serving dish you like. I use one with a lid as they should be covered when stored. In my house that is on the kitchen island for easy munching.
- After they have sat over night they will need a good stir as the honey sets to the bottom. They may need more honey as well as they absorb it as they sit.
STRUFFOLI
Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition.
Provided by Jess
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
- Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
- Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
- Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
- Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
- Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 37.4 g
STRUFFOLI
Steps:
- Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
- Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.
- Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.
- Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.
- In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.
STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)
This traditional Italian sweet has different names in different regions: Struffoli in Naples area, which are among the most popular Christmas sweets; Cicerchiata in Abruzzi region, where you cannot miss them during Carnival time. The concept is simple: fried sweet dough balls, coated in caramelized honey. Tasty and long lasting, as you can make them at the beginning of the holiday season and offer them to friends and relatives coming over for holiday wishes. Store in an airtight container for up to 2 weeks. Garnish with candied orange or lemon peel if desired.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 57m
Yield 10
Number Of Ingredients 11
Steps:
- Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
- Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
- Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
- Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
- Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 110.8 g, Cholesterol 111.7 mg, Fat 19.1 g, Fiber 1.8 g, Protein 9.3 g, SaturatedFat 6 g, Sodium 94 mg, Sugar 65.4 g
STRUFOLI III
These are what my family calls honey balls. We make them every Easter season. They are messy but good!! Hope you enjoy them.
Provided by Joanne
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
- 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.
- With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
- Heat oil to 350 degrees F (175 degrees C).
- Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
- 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.
Nutrition Facts : Calories 856.8 calories, Carbohydrate 81.2 g, Cholesterol 69.8 mg, Fat 58.8 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 8 g, Sodium 29.1 mg, Sugar 56.9 g
GRANDMA HELEN'S STRUFFOLI
This is an Italian Christmas Tradition. This is my moms family recipe and is tried and true. It is quite festive and makes a nice holiday gift too.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 1 Large Holiday Platter, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients together in a large bowl.
- Add all liquid ingredients (Except honey) to dry to form a dough.
- Knead dough well to incorporate all ingredients.
- For balls roll dough out in 1/4 inch round strips like pencils.
- Cut the pieces at small intervals with an angle cut.
- How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa.
- Mom likes the look leaving them as is with the angle cut giving a unique shape to the balls as they fry.
- If you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
- For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
- Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls).
- Drain on absorbent paper.
- Heat honey in a deep pot until it starts to thin out and become pourable.
- Remove from heat.
- Dip bows and ribbons in warm honey and set aside.
- Add balls to the honey and toss to coat.
- Transfer balls to holiday platter and top with the ribbons and bows.
- Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides.
- Sprinkle with multi colored sprinkles.
Nutrition Facts : Calories 386.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 42.7, Carbohydrate 90.1, Fiber 0.7, Sugar 73.9, Protein 4.5
STRUFFOLI
Provided by Nigella Lawson
Categories Dessert Fry Christmas Kid-Friendly Edible Gift Honey Christmas Eve Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 or up to 16; essentially a Christmas centerpiece
Number Of Ingredients 10
Steps:
- Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn't have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.
- Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy. Gradually add about 2 2/3 cups of the flour and the baking powder, and mix to a dough. If it is too sticky, then add more flour and keep kneading, using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn't take very long: probably around 3 minutes or 5 by hand.
- Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. 1/2 inch thick, then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls.
- Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them. Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!
- Heat the vegetable oil in a wide, heavy pan-about 11 inches diameter and at least 6 inches deep-and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in, if you want), or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.
- Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first they will sink and then, as they cook, they'll float to the surface and begin to turn golden brown. This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel-lined tray as soon as they become the right golden color. And keep watching your pan.
- Continue to cook them in batches-making sure the oil returns to the correct temperature but doesn't get too hot or bubble too vigorously-until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.
- Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny-a matter of moments, so do not leave the pan-then take it off the heat.
- Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and, with wet hands, check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.
- Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise. These struffoli are best, to my mind, eaten on the day they're made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that's part of their charm.
STRUFFOLI
Make and share this Struffoli recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Heat at least 2" of cooking oil in a pan until its very hot. Place flour and salt into a large bowl. Make a well (indentation) in the center of flour and add the eggs one at a time, mixing slightly after each addition. Add the vanilla extract and mix well to make a soft dough. Turn dough on to a lightly floured surface and knead until soft and elastic.
- Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4" wide. Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.
- Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.
- In a different pan heat the honey until it is hot. Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly. Remove and sprinkle with the sprinkles!
STRUFOLI
Make and share this Strufoli recipe from Food.com.
Provided by Richard-NYC
Categories Healthy
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs until light.
- Add all dry ingredients and blend well.
- Knead until dough forms a smooth surface.
- Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
- Cut into 1/2 inch strips.
- Pinch off 1/2 inch pieces.
- Pour oil in large heavy frying pan until about 2" deep.
- Heat oil until a small piece of dough bubbles and rises to surface quickly.
- Do not overheat.
- Place cut pieces of dough onto slotted spoon and lower into oil.
- When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
- Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
- When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
- Next day put struffoli in a new"doubled" and shake shake shake.
- Heat honey in large heavy pot stir in vanila.
- Slowly pour struffoli into honey stir to coat.
- Spoon onto serving plate and sprinkle with colored sprinkles.
Nutrition Facts : Calories 181.1, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 71.5, Carbohydrate 39.3, Fiber 0.6, Sugar 23.4, Protein 3.8
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