For a richer flavor, consider using a high-quality, dark honey. Toasting the pine nuts enhances their flavor and adds a delightful crunch. Be careful not to overcrowd the pot when frying, as this will lower the oil temperature and result in greasy strufoli. If the honey syrup becomes too thick, add a tablespoon or two of water to thin it out. Strufoli can be made ahead of time and stored for several weeks in an airtight container. Add the pine nuts and confectioners' sugar just before serving.
Strufoli III
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS9
Delicate, golden orbs of fried dough, bathed in warm honey, and finished with the delightful crunch of pine nuts and a dusting of confectioners' sugar. These honey balls are a cherished treat, perfect for festive occasions and guaranteed to bring a touch of sweet indulgence to any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate81 g
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Cholesterol70 mg
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Fiber1 g
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Protein7 g
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Saturated Fat8 g
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Sodium29 mg
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Sugar57 g
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Fat59 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large bowl, sift the flour. Create a well in the center, then add the eggs and salt. Knead until a smooth, elastic dough forms. (Approximately 5-7 minutes)
02
Step
5 mins
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into 1/2 inch strips, then cut the strips into small, 1/2 inch pieces.
03
Step
0 mins
Using the palms of your hands, gently roll each piece of dough into a small ball, roughly the size of a filbert nut.
04
Step
0 mins
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350 degrees F (175 degrees C).
05
Step
3 mins
Carefully drop the dough balls into the hot oil, frying them in batches of 3 at a time to avoid overcrowding the pot. Fry until golden brown, turning them frequently with a wooden spoon or slotted spoon for even cooking. (Approximately 2-3 minutes per batch)
06
Step
1 mins
Remove the fried dough balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
07
Step
2 mins
In a saucepan, combine the honey and granulated sugar. Bring to a gentle boil over low heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. (Approximately 2 minutes)
08
Step
1 mins
Add the fried dough balls to the honey syrup, about 1 cup at a time. Cook, stirring constantly, until the dough balls are evenly coated with the honey syrup. (Approximately 1 minute per batch)
09
Step
0 mins
Remove the strufoli from the saucepan and arrange them on a flat plate or serving platter to cool slightly.
10
Step
0 mins
While the strufoli are still slightly warm, sprinkle them generously with toasted pine nuts and confectioners' sugar. Gently mold them into clusters of about 5 balls each.
11
Step
0 mins
Let the strufoli cool completely before serving. They will keep fresh for several weeks if stored in an airtight container in a cool, dry place.
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Please Rate
Maggie Schamberger
Jun 22, 2025I've always wanted to make strufoli, and this recipe was so easy to follow. Thank you for sharing!
Jailyn Crona
Jun 21, 2025This recipe is amazing! The strufoli came out perfectly golden and delicious. My family loved them!
Kadin Littel
Jun 21, 2025The honey syrup was a bit too thick for me, so I added a little water as suggested in the notes. It worked perfectly!
Maximillian Collier
Jun 20, 2025My nonna used to make these, and this recipe is just like hers. Thank you for bringing back those memories.
Van Schultz
Jun 19, 2025I love the addition of pine nuts – it really elevates the flavor and texture of the strufoli.