Strufoli Iii
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour (sifted)3
Eggs1 pinch
Salt2 cups
Vegetable Oil1.25 cups
Honey1 cup
White Sugar3 tbsps
Pine Nut (optional)2 tsps
Sugar (confectioners')Directions:
1
Sift flour
2
Make a well in center, and break eggs into it
3
Add salt, and knead until smooth
4
Roll dough out on lightly floured board until 1/4 inch thick
5
Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long
6
With the palm of hands, shape these tiny pieces into balls the size of a filbert nut
7
Heat oil to 350 degrees F (175 degrees C)
8
Drop balls into oil 3 at a time
9
Fry until lightly browned, turning them constantly with a wooden spoon
10
Remove balls and drain them
11
Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly
12
Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute
13
Remove and put strufoli on flat plate to cool
14
Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster
15
Enough for 8, or so
16
Strufoli will stay fresh for weeks if they are kept in a cool place