Not Your Nana’s Strufoli
This spin on a classic Italian Christmas dessert uses the same base recipe as traditional, but differs with a maple syrup glaze and chopped pecans.
Ingredients
How to Make Strufoli
First you’ll beat the egg yolks, sugar, oil and salt in a large mixing bowl until just combined.
Sift the All Purpose flour and slowly stir in 2 cups flour and the baking powder. Add the vanilla extract and lemon juice and stir again to combine.
Knead in the remaining sifted flour, 1/2 cup, until combined but not sticky or too dry (unincorporated flour). If the dough is too dry, you can add an egg white to fix it.
Prepare a flat work surface and flour your hands. You’ll grab a small handful of dough at a time and roll it out into a tube around 1/4″ wide. Cut the tube into 1/2″ squares and set aside. Continue doing this, making new tubes, with the remaining dough.
Heat 2″ of oil in a deep pot or skillet to 350°F and fry the dough balls for 1 minute, or until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
To make the glaze, combine the maple syrup, bourbon and chopped pecans. Add this and the fried dough balls to a large mixing bowl and gently toss to coat.
Serving Strufoli
This recipe can be served fresh and warm, or at room temperature. Strufoli makes a great holiday dessert and a delicious gift.
To make the classic version of strufoli, follow the instructions provided up until making the glaze. The classic version uses honey and round green, red and white sprinkles. Toss the dough balls in honey instead, and top with the sprinkles.
Strufoli can be stored in an airtight container for up to one week. I do not recommend refrigerating, as this will cause the strufoli to harden.
until next time. x
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Not Your Nana’s Strufoli
This recipe takes on the classic strufoli recipe, using the same process and dough, but gives it a twist using a maple pecan glaze instead of traditional honey.
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
- 8 egg yolks
- 1 cup granulated sugar
- 2 Tbsp vegetable or canola oil
- 2 tsp salt
- 2 1/2 cups All Purpose flour, sifted
- 2 Tbsp baking powder
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- flour, for dusting
- vegetable or canola oil, for frying
For the glaze:
- 1 1/2 cups maple syrup
- 1 oz bourbon
- 1/2 cup chopped pecans
Instructions
- In a large bowl, beat the egg yolks together with the sugar, oil and salt until combined.
- Slowly stir in 2 cups of the sifted flour, baking powder, then add vanilla and lemon juice.
- Knead in the remaining flour with your hands, adding an egg white if mixture is too dry.
- Flour your hands and a flat work surface, then separate a handful of mixture and roll into a 1/4″ wide tube.
- Cut into 1/2″ squares and set aside.
- Repeat with the remaining dough until complete.
- Heat 2″ of oil in a pot or deep skillet to 350°F.
- Fry a handful at a time about 1 minute or until golden brown.
- Remove to a paper towel lined plate using a slotted spoon.
- In a small bowl, combine the maple syrup, bourbon and chopped pecans.
- Transfer the fried balls to a large bowl and toss with the maple pecan glaze.
- Serve warm or at room temperature.
Notes
tools
- large bowl
- deep skillet, pot or deep fryer
- instant read thermometer
- slotted spoon or spider
- small bowl
- butter knife or pastry cutter
Store in an airtight container at room temperature for up to a week. Refrigeration will cause the strufoli to harden.
To make the traditional version of this recipe, omit the maple pecan glaze and use the same amount of honey and green and red sprinkles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stove
- Cuisine: Italian
- Diet: Vegetarian
Absolutely delicious! I loved trying this new take on my favorite holiday dessert! 🙂