Struffoli

Struffoli
Giada: A Digital Weekly/ Shutterstock

This popular Italian dessert has been passed down from generation to generation. Feel free to garnish the dish with small candies for some extra sweet decoration.

24
Servings
193
Calories Per Serving
Deliver Ingredients

Notes

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350-degree oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

Ingredients

Dough

  • 2 cups flour, plus extra for dusting
  • 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 3 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/2 large orange, zested (about 2 teaspoons)
  • 3 large eggs
  • 1/2 teaspoon fine sea salt
  • 1 large lemon, zested (about 2 teaspoons)
  • 1 tablespoon white wine, such as pinot grigio
  • 1 teaspoon pure vanilla extract
  • Canola oil, for frying

Assembly

  • 1 cup honey
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups hazelnuts, toasted (see Cook's Note)
  • Vegetable oil cooking spray
  • Sugar sprinkles or dragées, for decoration
  • Powdered sugar, for dusting, optional

Directions

Dough

In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

 

Assembly

Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above.)

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

 

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Nutritional Facts

Total Fat
11g
16%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
17g
13%
Protein
5g
11%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
92mg
9%
Fiber, total dietary
3g
12%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
105mg
15%
Riboflavin
1mg
91%
Selenium, Se
3µg
5%
Sodium, Na
113mg
8%
Thiamin
1mg
91%
Water
9g
0%
Zinc, Zn
1mg
13%