Aunt Betty's Strufoli, Italian Christmas Dessert

Forget the poinsettia.

Strufoli is way better as a holiday centerpiece.

Absolutely.

   

                   
  Strufoli

Makes about 150 strufoli (Don't bother counting)

Place in a large bowl

1/4 cup sugar

1 teaspoon cinnamon 

Rub in

1 tablepoon margarine

----

Mix in

1 teaspoon vanilla

4 eggs

Add gradually

2 to 2 1/2 cups flour

Add just enough to make a smooth dough.

Let dough sit, covered, for 1/2 hour.

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Roll out portions of the dough.  

Cut dough into strips.

Roll them a little so they'll be rounded instead 

of squared.  Cut in 1/4 inch pieces.

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Heat about 2 1/2 inches oil to 365º.

Fry the dough, one layer deep, 3 to 5 minutes,

turning occasionally.

Cool on paper towels to absorb excess fat.

Place fried strufoli in a bowl.

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In a saucepan heat over low heat about 5 minutes

1 cup honey

1 tablespoon sugar

Drizzle honey over strufoli and toss.

Chill slightly in refrigerator.

Arrange strufoli on large platter.

Sprinkle with 

tiny multicolored candies (confetti)

Some people also add 

2 tablespoons pine nuts

Eh....

Serve by breaking off pieces.

No knives!!

If you have a frying basket the frying is easier.

If not, don't worry.

Strufoli keeps for 2 weeks if stored in a closed container.