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Ricetta Struffoli (honey balls)

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A Christmas favorite in Italian households. When I was growing up in my home there was always a bowl of these available to munch on with milk or, as I got older, with coffee. They are honey glazed pastry balls which are great for a festive snacking treat.

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Ingredienti

Istruzioni

  1. Combine eggs,oil , vanilla, sugar, in mixing bowl, beat together. Add flour and baking powder a little at a time to liquid and mix until dough is stiff, non-sticky dough. (may need about ¼ cup additional flour to make it stiff)
  2. Roll out on floured board (like a pizza) and then cut long ½ inch wide strips and then cut the strips in ½ inch squares.
  3. Heat oil in frying pan at medium heat until it is ready for frying then add the squares 20 or 30 at a time to the hot oil. Fry each batch until golden brown, then remove the golden puffs to paper towels to drain.
  4. In a separate pan heat about honey and sugar, stirring constantly so it does not burn.
  5. When warm, drizzle over the puffed balls and then toss to coat. Arranged them as you would like (Christmas Tree Shape??) and then add sprinkles and if you like powdered sugar.
  6. ENJOY!!
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Recensioni

  • Micheline
    I just made 3 batches of these cuties for Christmas with a lot of sprinkles. My grand-children will love them. They will become a Christmas tradition in my family for sure. Thanks a lot for sharing the recipe.
    Ho cucinato/assaggiato questa ricetta!

    Commenti

    • Deena Montillo
      13 Gennaio 2011
      Montillo Italian Foods created a short video on how to easily make pignolata (struffoli). We like your struffoli recipe, so we incorporated a link to it at the end of our video. We hope you enjoy it.

      To view the video, go to http://bit.ly/grCOXc

      Best regards,
      Deena Montillo
      1 risposta
      • Joseph Gargiulo
        13 Gennaio 2011
        Dear Deena,

        Thank you for the taking the time to create the video. It is very clear and should make it easier for people to do than having me just write the recipe down. Thanks, again.
        Joe Gargiulo

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