Best 4 Grandma Helens Struffoli Recipes
Journey into the realm of delectable Italian desserts with nonna Helen's struffoli, a symphony of flavors and textures that will tantalize your taste buds. These bite-sized morsels, hailing from the heart of Naples, boast a rich history deeply entwined with tradition. Each tiny struffolo is a labor of love, handcrafted from a simple yet magical dough of flour, sugar, eggs, and butter, then fried to golden perfection. The result? A crispy exterior that yields to a soft, tender interior, begging to be savored. These delightful treats are then generously coated in a sweet honey syrup infused with citrus zest, a drizzle of lemon glaze, and a festive sprinkling of rainbow sprinkles, creating a vibrant canvas of colors and flavors. But the journey doesn't end there. This article unveils not one, but four enticing variations of struffoli, each with its own unique twist. From the classic struffoli, steeped in tradition, to the indulgent chocolate struffoli, a decadent treat for chocoholics, to the nutty delight of walnut struffoli, and the tangy surprise of lemon struffoli, there's a flavor symphony waiting to delight every palate.
**Classic Struffoli:** Experience the timeless magic of nonna Helen's original struffoli, where the harmonious balance of crispy and soft textures meets the sweetness of honey syrup and the zest of citrus.
**Chocolate Struffoli:** Indulge in a chocolate lover's paradise with this rich and decadent variation. The classic struffoli dough is infused with cocoa powder, creating a deep chocolate flavor that pairs perfectly with the honey syrup, transforming each bite into a symphony of chocolatey goodness.
**Walnut Struffoli:** Embark on a nutty adventure with walnut struffoli. The addition of chopped walnuts adds a delightful crunch and a nutty aroma to the classic struffoli, creating a harmonious blend of textures and flavors.
**Lemon Struffoli:** Experience a burst of tangy citrus with lemon struffoli. The honey syrup is infused with lemon zest and juice, resulting in a refreshing and zesty twist on the traditional recipe. These struffoli are perfect for those who crave a sweet yet tangy treat.
With step-by-step instructions, helpful tips, and stunning visuals, this article guides you through the process of creating these delectable struffoli variations, ensuring that every bite is a celebration of Italian culinary artistry. So, gather your ingredients, don your apron, and prepare to embark on a delightful journey into the world of struffoli, where tradition, flavors, and creativity intertwine to create a taste of pure bliss.
GRANDMA HELEN'S STRUFFOLI
This is an Italian Christmas Tradition. This is my moms family recipe and is tried and true. It is quite festive and makes a nice holiday gift too.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 1 Large Holiday Platter, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients together in a large bowl.
- Add all liquid ingredients (Except honey) to dry to form a dough.
- Knead dough well to incorporate all ingredients.
- For balls roll dough out in 1/4 inch round strips like pencils.
- Cut the pieces at small intervals with an angle cut.
- How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa.
- Mom likes the look leaving them as is with the angle cut giving a unique shape to the balls as they fry.
- If you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
- For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
- Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls).
- Drain on absorbent paper.
- Heat honey in a deep pot until it starts to thin out and become pourable.
- Remove from heat.
- Dip bows and ribbons in warm honey and set aside.
- Add balls to the honey and toss to coat.
- Transfer balls to holiday platter and top with the ribbons and bows.
- Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides.
- Sprinkle with multi colored sprinkles.
Nutrition Facts : Calories 386.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 62, Sodium 42.7, Carbohydrate 90.1, Fiber 0.7, Sugar 73.9, Protein 4.5
STRUFFOLI
Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can't do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower...it's tradition.
Provided by Jess
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls.
- Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan.
- Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon.
- Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes.
- Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens.
- Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 41 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 37.4 g
STRUFFOLI
Make and share this Struffoli recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Heat at least 2" of cooking oil in a pan until its very hot. Place flour and salt into a large bowl. Make a well (indentation) in the center of flour and add the eggs one at a time, mixing slightly after each addition. Add the vanilla extract and mix well to make a soft dough. Turn dough on to a lightly floured surface and knead until soft and elastic.
- Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4" wide. Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.
- Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.
- In a different pan heat the honey until it is hot. Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly. Remove and sprinkle with the sprinkles!
GRANDMA HELEN'S STRUFFOLI
Number Of Ingredients 10
Steps:
- 1. Mix all dry ingredients together in a large bowl. 2. Add all liquid ingredients (Except honey) to dry to form a dough. 3. Knead dough well to incorporate all ingredients. For balls roll dough out in 1/4 inch round strips like pencils. Cut the pieces at small intervals with an angle cut. How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa. You can leave them as is with the angle cut giving a unique shape to the balls as they fry. Or if you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying. 4. For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them. Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls). 5. Drain on absorbent paper. 6. Heat honey in a deep pot until it starts to thin out and become pourable. Remove from heat. 7. Dip bows and ribbons in warm honey and set aside. Add balls to the honey and toss to coat. 8. Transfer balls to holiday platter and top with the ribbons and bows. Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides. Sprinkle with multi colored sprinkles. 1 hours ( 30 mins prep time, 30 mins cook time )
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use a thermometer to ensure the oil is at the correct temperature before frying the struffoli. This will help prevent them from burning or becoming too oily.
- Be careful not to overcrowd the pan when frying the struffoli. This will also help prevent them from sticking together.
- If you don't have a candy thermometer, you can test the oil temperature by dropping a small piece of bread into the oil. If it sizzles and browns quickly, the oil is ready.
- Be sure to drain the struffoli on paper towels after frying to remove any excess oil.
- The struffoli can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Grandma Helen's struffoli are a delicious and festive Italian dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can easily make these traditional treats at home. So next time you're looking for a special dessert to impress your friends and family, give Grandma Helen's struffoli a try. They're sure to be a hit!
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