Not Your Nana’s Strufoli

Not Your Nana's strufoli. These deep fried honey balls are made different with a maple bourbon glaze and tossed with pecans.


For the glaze:


  1. In a large bowl, beat the egg yolks together with the sugar, oil and salt until combined.
  2. Slowly stir in 2 cups of the sifted flour, baking powder, vanilla and lemon juice. Knead in the remaining flour with your hands, adding an egg white if mixture is too dry.
  3. Flour your hands and a flat work surface, then separate a handful of mixture and roll into a 1/4″ wide tube. Cut into squares and set aside. Repeat with the remaining dough until complete.
  4. Fry a handful at a time in oil heated to 350°F, about 1 minute or until golden brown. Remove to a paper towel lined plate using a slotted spoon and let drain.
  5. In a small bowl, combine the maple syrup and bourbon. Transfer the fried balls to a large bowl and pour the maple bourbon mixture over it. Add the pecans and toss to coat.
  6. Serve warm or at room temperature.


Store in an airtight container at room temperature for up to a week. Refrigeration will cause the strufoli to harden.