Delicious Italian Strufoli
Delicious Italian Strufoli are sweet, crispy fried dough balls coated in warm honey or syrup, perfect for festive occasions or as a delightful treat for sharing.
Ingredients
Instructions
- Mix together the flour, sugar, salt, baking powder, and shortening.
- Add water gradually, just enough to hold the dough together.
- If the dough is too sticky, add a little more flour.
- Roll the dough into a ball.
- Cut off small pieces and roll them into long strips.
- Cut the strips into 1/2-inch pieces.
- Fry the pieces in hot fat until golden brown.
- Drain and place in a deep bowl.
- Pour warm honey or maple syrup over the fried dough until well coated.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before mixing. If you don't have shortening, you can substitute with unsalted butter. Adjust the water gradually to avoid making the dough too wet. If you prefer a sweeter flavor, consider adding a splash of vanilla extract to the dough. This recipe is a fantastic addition to your collection of Italian recipes.
Serving Suggestions
Serve strufoli warm, drizzled with honey or maple syrup, and topped with colorful sprinkles for a festive touch. They pair wonderfully with a cup of coffee or tea. For a delightful contrast, consider serving alongside a slice of Really Italian Bread or a crisp Italian salad.
Storage & Reheating
Store leftover strufoli in an airtight container at room temperature for up to three days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for about 5-10 minutes. Avoid microwaving as this can make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Italian Strufoli contains roughly 302 calories, with 6g protein, 67g carbohydrates, and 3g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (21% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 736mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make strufoli ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator, wrapped tightly. Just remember to bring it back to room temperature before rolling out. However, it's best to fry them fresh for optimal texture.
What type of oil is best for frying strufoli?
A neutral oil with a high smoke point, such as canola or vegetable oil, is ideal for frying strufoli. Avoid olive oil as it can impart an unwanted flavor and has a lower smoke point.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. For a lighter strufoli, consider using a blend of half whole wheat and half all-purpose flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).