Strufoli / Pignolata

This was the best English language recipe I could find. The pic is from and there are really great recipes there in Italian. ~Rue



  • 2 cups sifted flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1 cup honey
  • t tablespoon sugar
  • 1 tablespoon tiny multicolored sprinkles



Set out deep fat fryer; heat to 365 degrees.

Place flour and salt into a large bowl.  Make a well in the center of flour. Add the eggs, one at a time, mixing slightly after each addition. Add vanilla extract.  Mix well to make a soft dough. Turn dough onto a lightly floured surface and knead several minutes until soft and elastic.

Divide dough into halves.  Lightly roll each half 1/4 inch thick to form a rectangle.  Cut dough with a pastry cutter into strips 1/4 inch wide. Use palm of hand to roll strips to pencil thickness. Cut into pieces about 1/4 to 1/2 inch long. 

Fry only as many pieces of dough as will float uncrowded, one layer deep in the fat. Fry 3 to 5 minutes or until lightly browned, turning occasionally during frying time.

Drain  before removing to absorbent paper.

Meanwhile, cook honey and sugar in a skillet over low heat for about 5 minutes. Remove from heat and add deep-fried pieces. Stir constantly until all pieces are coated with honey-sugar mixture. Remove Strufoli with a slotted spoon and set in refrigerator to chill slightly.  Remove to a large serving platter and arrange in a cone shape mound.  sprinkle with the candies.  Chill in refrigerator.
Serve by breaking off individual pieces. 

Strufoli was a Christmas treat my Dad thoroughly enjoyed. If Strufoli wasn't eaten soon after it was made, it became hard. This is when my Dad liked it the best and he would eat the pieces as if it were hard candy. Buon appetito! ~Angela Grassi Wilderman