Best Grandma Helens Struffoli Recipes

GRANDMA HELEN'S STRUFFOLI

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.

STRUFFOLI

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.

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.

GRANDMA HELEN'S STRUFFOLI

Steps:

• 1. Mix all dry ingredients together in a large bowl. 2. Add all liquid ingredients (Except honey) to dry to form a dough. 3. 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. You can leave them as is with the angle cut giving a unique shape to the balls as they fry. Or if you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying. 4. 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). 5. Drain on absorbent paper. 6. Heat honey in a deep pot until it starts to thin out and become pourable. Remove from heat. 7. Dip bows and ribbons in warm honey and set aside. Add balls to the honey and toss to coat. 8. 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. 1 hours ( 30 mins prep time, 30 mins cook time )