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Need a strufoli or struffoli recipe

l
leaht Nov 30, 2006 05:19 AM

I'm not sure how to spell strufoli, but I tried one in New York and loved the taste. Does anyone have a recipe to share with me?

  1. pjat50 Dec 16, 2008 10:50 AM

    Strufoli on the left; cranberry biscotti on the right that I made for a Christmas party.

     
    1. k
      kenito799 Dec 27, 2006 01:57 PM

      I will add our family's recipe to this thread, as promised here:
      http://www.chowhound.com/topics/352710

      Strufoli (Strouffles
      )12 eggs
      2 cups sugar
      3/4 cup vegetable oil
      1/4 cup sherry
      2 Tablespoons baking powder
      about 8 cups of flour, plus more for working with dough
      1 1/2 Teaspoons salt
      1 qt canola or peanut oil for frying
      about 5 cups honey
      1 or 2 oranges
      more sugar

      Mix all ingredients together, adding flour to make a smooth dough (add 7 cups then keep adding the last cup until the dough is sticky but smooth). Refrigerate overnight.
      Spread flour on work surface and coat hands with flour. Roll dough in hands to make long snakes and cut into pieces using a floured knife. The snakes should be about 1/4 to 1/3 inch in diameter so that the pieces are 1/4 to 1/3 inch.
      Deep fry at 365' until golden brown and crispy. Cool.
      Glaze: For each 3 cups of strufoli heat in a large saucepan 1 cup of honey, 3 Tablespoons granulated sugar, grated orange peel to taste.
      Toss strufoli in hot honey mixture and put on serving
      plates. Sprinkle with colored sprinkles. Cool. We like them
      cold so we refrigerate them.

      1 Reply
      1. re: kenito799
        k
        kenito799 Dec 28, 2006 02:08 PM

        I just read roxlet's recipe above and Batali's. Our dough is definitely sticky! Limoncello is a nice idea, but I really like the sherry in our dough.
        Rather than rolling it out and cutting strips, we grab balls of dough and roll it between hands into snakes, then cut. Roxlet describes the frying process well. We usually fry about one dinner plate full of strufoli at a time, it takes a while. When they float to the top of the oil you have to turn them with the slotted spoon so they brown evenly. Try not to get too much flour into the oil or it gets brown and foamy. Like I mentioned, we always refrigerate ours, but perhaps they remain more crisp if you don't.

      2. l
        leaht Dec 21, 2006 03:11 AM

        Thank you so much. I look forward to sharing this with my family.

        1. roxlet Dec 21, 2006 01:48 AM

          For the record, I think that Mario Batali's recipe is gilding the lily. The method I posted was the one shown to me by my father's oldest sister. Its ingredients are simple because it was the cusine of poverty.

          1. roxlet Dec 21, 2006 01:45 AM

            Strufoli couldn't be easier and are fun to make with children. I use a food processor to mix the dough, but you can also do it by hand. In either case, you have to knead the dough by hand.

            2 cups of flour
            pinch of salt
            3 eggs beaten

            Put the flour and salt in a food processor (or make a well in the flour and mix the eggs in). Mix until throughly incorporated and knead the dough until it is silky. It should not be sticky. Let it rest to relax the gluten. Roll the dough out as thinly as you can (1/2"), cut it into narrow strips, and roll these strips into ropes a little thicker than a pencil. cut into small pieces, and make sure that the pieces don't stick to each other by sprinkling flour over them. When all the pieces are cut, heat anout 4 inches of oil in a deep pot. (Crisco is most "authentic" but with all the trans fat hooha, use corn oil or any other bland oil.) Test for heat by dropping one of the pieces in. It should drop to the bottom and then rise and brown fairly quickly. Remember that the temperature will drop when more pieces are dropped in the oil, so try to keep the temperature constant by raising and lowering the flame as needed. When the pieces are all golden brown, use a slotted spoon to remove to a bowl that has paper towels in it, and drain the pieces, always having the paper towels on top for the next batch to be taken out of the fryer. Continue until all the pieces are cooked.

            In another pot, heat 3/4c honey with 1/2 cup sugar and 1 tsp of cinnamon. When the sugar is completely melted, turn the flame off and add the struffoli. Turn the pieces in the mixure until all are coated with the honey. Sprinkle little sugar dots over the struffoli if desired. Mound on a plate, and dampen your hands to form the pile into a shape you like -- either a cone or a ring. Let cool. These are best the next day and should not be refrigerated.

            1. n
              Nancy Berry Dec 4, 2006 01:09 AM

              Mario Batali has a good recipe that you can see here:

              http://www.foodnetwork.com/food/recip...

              3 Replies
              1. re: Nancy Berry
                a
                avafrancis1 Dec 22, 2008 01:28 PM

                Hi Nancy!
                My mother comes from Naples, Italy and you are the ONLY one on the web with the correct strufoli receipe. She is 82 now and can't remember how she made them and I had to search it out until I came to your reply. Good Job!

                1. re: avafrancis1
                  roxlet Dec 22, 2008 01:48 PM

                  Your mother made struffoli like Mario Batali's?

                2. re: Nancy Berry
                  v
                  VandD Dec 22, 2009 08:08 PM

                  CRITICAL! If you're going to use Batali's recipe from his book Holiday Food or the weblink note that the egg count is wrong - should be 6 eggs and one egg yolk (not the other way around per the recipe). Learned the hardway.

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