Strufoli are very similar to Sicilian pignolata, though the latter are coated with a sugar and egg white glaze or a chocolate glaze instead of honey.
- Place the flour on a pastry board and form a well in the center. Add the 6 whole eggs and 2 egg yolks, the butter, sugar, lemon zest and a pinch of salt. Knead to a smooth but firm dough.
- Cut the dough into pieces. Roll into long cylinders 1/2" in diameter, and cut each of these into 1/4" nuggets. Use up all the dough and place the nuggets on a floured surface.
- Fry the strufoli in hot oil a few at a time. When golden, drain well and transfer to paper towels.
- Put the honey in a saucepan and bring to a boil. Simmer until the foam subsides and the honey turns golden.
- Reduce the heat to very low and add the strufoli, candied fruit and grated peel. Mix well, coating all the strufoli evenly.
- Transfer to a serving platter and arrange into the desired shape (flat, round, or cylindrical).
Always serve at room temperature - do not refrigerate.
Moscato di Cagliari DOC
Moscato di Sardegna DOC
Moscato di Trani DOC
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