My grandparents were Italian immigrants. They loved food — pasta, prosciutto, roasted chicken and American favorites like apple pie.
One of my grandmother’s specialties was struffoli, a snack or dessert that I loved as a child. I’d describe struffoli as doughnut pieces drizzled with honey and sprinkled with powdered sugar. My grandmother would make the dough, slice it into bite-sized pieces, fry them and then put them in a bowl with honey and sugar. I’d sometimes treat myself to an extra dish of honey.
B. Joseph White’s Struffoli Recipe
For the dough sift together:
- 3 cups flour
- 1 tsp. cinnamon
- ½ tsp nutmeg
- ½ tsp baking powder
Beat together:
- 2 Tbsp oil
- 3 eggs
- 1 cup sugar
- A pinch of salt
- 2 tsp vanilla
When well beaten, add flour mixture. Knead into firm dough that does not stick to fingers. Add a little more flour if needed. Form into long roll. Refrigerate for about an hour. Slice rolls into ®” lengths. On lightly floured board, roll each piece into a long rope. Cut rope into 1½ inch pieces.
For frying:
Cooking oil
Fry the struffoli on a low heat, a few at a time, until golden brown.
For the topping:
8 oz honey
¼ cup powdered sugar
When removed from oil, drain on paper towel. When slightly cooled, place the struffoli in a dish with sides in layers and pour honey on each layer. After pouring honey on the top layer, sift powdered sugar over the whole thing.
(Photo by Justine Bursoni)