My Secret Family Recipe – Exposed

One of my readers asked for my family recipe for Strufoli so with my aunt’s permission, I’m posting it here for anyone with time on their hands to make these.

For those not familiar, strufolis are an Italian dessert usually made during the holidays. They are also called “honey balls”.  They are really fried dough but much harder than a donut and are addictive. Once you start eating them you just can’t stop.

Let me just warn you – this is very tedious and time-consuming but well worth it. Of course, that is coming from someone who waits for someone else to make them each year and wouldn’t dream of attempting this process on my own.

Enjoy and please let me know how they come out if you make them.

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1. In a large bowl mix the following:
-2 cups sifted all-purpose flour (DO NOT use Biscuit flour)                                           
-1/4 teaspoon salt

2. In the center of the flour make a well and add the following:
-3 large eggs
-1/2 teaspoon vanilla extract

3. Mix all of it well to make soft dough.

4. Turn the dough onto a lightly floured board and knead.

5. Divide dough in half.

6. Cut pieces and roll to make pencil-thick strips.

7. Cut into 1/4 inch pieces and roll into small balls.

8. Fry balls in oil till they are light brown. Turn occasionally.

9. When removing balls from oil drain on absorbent paper.

10. Warm honey and drizzle over cooled strufoli balls. Mix in colored sprinkles and almonds.

 

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4 Responses to “My Secret Family Recipe – Exposed”

  • 2
    Barb Sinclair says:

    Denise,
    Sorry for the late response; unfortunately I haven’t been on my personal account since my last email. Anyway I made the struffoli over President’s Day weekend and eureka!….Mom said they were like Aunt Flore’s! What’s more, everyone loved them…well just about. everyone…my 5 year old niece wouldn’t try them. Unfortunately if it doesn’t come out of a bag labeled Chips Ahoy, she won’t try it. But that’s okay since it just meant more for the rest of us! Thanks for sharing the recipe and please thank you Aunt as well. They were delicious.

  • 1
    Barb Sinclair says:

    Thanks Denise….I am definately going to make these….probably next weekend when my brother comes down from Philly witih my nephew and the whole family will be togethr.

    Since you mentioned that your Aunt and cousin back in Jersey didnt get the right outcome (ie, a doughy texture) I have been wondering if they may have used a different flour other than what your Aunt uses. Since the amount of protein in flour often deviates between brands and can create different outcomes, that may be teh answer. If not, than it probably is “the touch”.. Regardelss I will try and see what Mom says (ie, if its like Aunt Flore’s.)

    Have a good weekend and thank you for the recipe. Please also thank your Aunt. It was generous of you both to share it.

    • 1.1
      Denise says:

      You’re very welcome. Please let me know how they turn out. Not sure on the flour – I’ve never been crazy enough to try and make these. In my house, “made from scratch” is a foreign concept.

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