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My review
Strufoli II
Rosina
"Italian Honey Balls. These are the authentic ones made by my 82 year old sister from our mother's recipe. If pine nuts aren't available, use slivered almonds instead."
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Ingredients
servings 610 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
- Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
- In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
- In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
- Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.
Nutrition Facts
Per Serving: 610 calories; 16.7 g fat; 108.8 g carbohydrates; 11.4 g protein; 108 mg cholesterol; 348 mg sodium. Full nutrition
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Reviews
Read all reviews 4355 Ratings
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Most helpful positive review
12/20/2005
Excellent recipe. Just like my Grandma made. I added a teaspoon of cinnamon to the honey and toasted the pignoli (pine nuts) before sprinkling on top. I've also made them in individual serving...
Most helpful critical review
4/16/2009
I tried to copy my Grandmother's recipe. This was close, but not quite right. I was told that I should have cooked the honey longer to give it a darker color. It was not sticky enough, so the...
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12/20/2005
Excellent recipe. Just like my Grandma made. I added a teaspoon of cinnamon to the honey and toasted the pignoli (pine nuts) before sprinkling on top. I've also made them in individual serving...
4/16/2009
I tried to copy my Grandmother's recipe. This was close, but not quite right. I was told that I should have cooked the honey longer to give it a darker color. It was not sticky enough, so the...
12/13/2010
This recipe is almost identical to my grandmother's recipe brought with her from Naples, Italy. The only difference is that she added an extra egg, and 2 extra tsp. of baking powder. They come...
1/5/2006
Excellent, served these after a huge meal (the feast of the 7 fish, Christmas Eve) and the table had tons of cookies and cakes, panettone and these were gone, everyone loved them they really are...
12/26/2006
Great recipe. Exactly like my grandma used to make. Next time I would make the dough balls smaller (about the size of a pistachio) because they swelled so much in the oil. I will be making th...
12/5/2001
Thank You it is a great recipe, it had its own flavor and they are not to soft. They came out perfect.
12/19/2004
This recipe came out wonderfully and tasted exactly like my mother used to make them.
12/22/2002
THANK YOU Rosina! It's so nice to have an authentic, DELICIOUS recipe for these after the stale-tasting ones I bought from our local Italian bakery!