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

Not Your Nana’s Strufoli


Scale

Ingredients

  • 8 egg yolks
  • 1 c. granulated sugar
  • 2 TB vegetable or canola oil
  • 2 tsp salt
  • 2 1/2 c. AP flour, sifted
  • 2 TB baking powder
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • flour, for dusting
  • vegetable or canola oil, for frying

For the glaze:

  • 1 1/2 c. maple syrup
  • 1 oz pecan bourbon, or other smooth bourbon
  • 1/2 c. chopped pecans

Instructions

  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.

Notes

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