Wednesday, December 15, 2010

Aunt Betty's Strufoli, Italian Christmas Dessert

Forget the poinsettia.

Strufoli is way better as a holiday centerpiece.



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.
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.
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.
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

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.


  1. Love your Halloween header! Cheers from Carole's Chatter!

  2. Thanks, Carole!
    Happy Halloween to you and yours :-)


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