Struffoli di Filomena
Recipe
I grew up sitting on the counter watching my Father make these. When I would go to Italy for
Christmas (which was often), I watched her and helped. It is the one Dessert that warms my heart, even though it takes time and patience.
Sometimes, I like to add lemon & Orange juice (that’s my little twist – and I don’t always put sugar in the honey!)
Christmas (which was often), I watched her and helped. It is the one Dessert that warms my heart, even though it takes time and patience.
Sometimes, I like to add lemon & Orange juice (that’s my little twist – and I don’t always put sugar in the honey!)
Ingredients:
Serves 8-12
Struffoli:
500 gr Flour
2 Tbsp Sugar
1 Tbsp Grand-Marnier
5 Eggs
5 Tbsp Extra Virgin Olive Oil + 1 ½ Lt for frying
1 Tbsp pure Vanilla – beans or extract
1 Tsp Baking Powder
1 tsp salt
Zest of 1 Tangerine
500 gr Flour
2 Tbsp Sugar
1 Tbsp Grand-Marnier
5 Eggs
5 Tbsp Extra Virgin Olive Oil + 1 ½ Lt for frying
1 Tbsp pure Vanilla – beans or extract
1 Tsp Baking Powder
1 tsp salt
Zest of 1 Tangerine
Honey:
500 gr pure Honey (any flavor works very well)
Juice of 1 Tangerine
Julienne strips of 1 Tangerine
Julienne strips of 1 Lemon
2 Tbsp Sugar
1 stick cinnamon (optional)
We’ll take it by Phases; here is what you need for the 4 Phases.
Phase 1: The Dough
1. In a large bowl, combine all the dry ingredients and make it hollow in the middle. Add the eggs in the middle and with your hands, start mixing it all in until well combined. Then massage and knead thethough on a clean surface until it is all combined.
Phase 2: The Dough Prep
1. Lay a large cloth next to you. Start cutting little chunks of the dough and with the help of your hands, create long strips by rolling them out.
2. Cut little pieces (about ½ inch) and springle with flour to avoid sticking. Place on the towel & repeat untill they are all made.
2. Cut little pieces (about ½ inch) and springle with flour to avoid sticking. Place on the towel & repeat untill they are all made.
Phase 3: We Fry
1. In a large saucepan, add the olive oil on medium high. Start by placing one struffoli; once it comes up and you see tiny bubbles, the oil is ready. Start adding by cup batches (take a goblet spoon and that’s your target size per batch)
2. Each batch will go quick – about 30-40 seconds each. I like to play around with this so that they all come in different shades (looks pretty).
1. In a large saucepan, add the olive oil on medium high. Start by placing one struffoli; once it comes up and you see tiny bubbles, the oil is ready. Start adding by cup batches (take a goblet spoon and that’s your target size per batch)
2. Each batch will go quick – about 30-40 seconds each. I like to play around with this so that they all come in different shades (looks pretty).
Phase 4: Honey
1. In a large saucepan on medium high, add the honey and all its ingredients, once it starts bubbling, start stirring and monitor it. This will take about 5-8 minutes. You will see it pulling (resisting) on the edges. Add the Struffoli in and mix for another 2-3 minutes until well combined. Place them in a festive dish and enjoy for a few days.
1. In a large saucepan on medium high, add the honey and all its ingredients, once it starts bubbling, start stirring and monitor it. This will take about 5-8 minutes. You will see it pulling (resisting) on the edges. Add the Struffoli in and mix for another 2-3 minutes until well combined. Place them in a festive dish and enjoy for a few days.