Struffoli
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
14-18
ingredients
- 3 eggs
- 1⁄4 cup Crisco
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
- 2 - 3 1⁄2 cups flour
- canola oil (for deep frying)
- honey
- 3⁄4 cup medium chopped walnuts
- 1⁄3 cup chocolate sprinkles (optional)
directions
- 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.
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RECIPE SUBMITTED BY
JERSEY FLOURCHILD
Point Pleasant Beach, New Jersey
I AM MARRIED MOTHER OF TWO ADULT CHILDREN AND TWO GRANDCHILDREN. THERE ?ALWAYS MUST BE DOG (OR TWO) IN MY HOME. THROUGH MY HUSBANDS CAREER WITH THE US DEPT OF STATE (78-05) I HAD THE PLEASURE TO LIVE IN ITALY, CHILE, SAUDI ARABIA AND MEXICO (TWICE), AS WELL AS TRAVELING TO SURROUNDING AREAS AND LIVING IN SEVERAL STATES IN THE US. ? I COMPLETED THE YEAR PASTRY PROGRAM AT L'ACADEMIE DE CUISINE (MD.). WORKED IN A BAKERY ON AND OFF FOR 5 YEARS, RAN A SMALL CATERING SERVICE AND SPENT 28 YEARS DOING RECEPTIONS FOR MY HUSBANDS JOB. I LOVE ALL KINDS OF COOKING BUT BAKING IS MY PASSION. I ENJOY WORKING IN MY GARDEN, COOKING, BAKING. AS OF APRIL '16 I LIVE AT THE JERSEY SHORE. THERE IS ALWAYS SOMETHING TO SEE AND DO, SO ?I JUST TRY TO KEEP BUSY.