Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup shelled pistachios, chopped
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Electric mixer or stand mixer
- Large pot for frying
- Slotted spoon
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs with an electric mixer until light and frothy.
3. Add the melted butter and vanilla extract to the eggs and mix until combined.
4. Gradually add the egg mixture to the flour mixture, stirring until a dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth.
6. Divide the dough into four equal pieces and roll each piece into a rope about 1/2 inch thick.
7. Cut the ropes into small pieces about the size of a hazelnut.
8. Heat vegetable oil in a large pot over medium-high heat until it reaches 375°F.
9. Fry the dough pieces in batches until golden brown, about 2-3 minutes per batch.
10. Use a slotted spoon to transfer the fried dough to a paper towel-lined baking sheet to drain excess oil.
11. In a small saucepan, heat the honey over low heat until it becomes thin and runny.
12. Add the fried dough to the honey and toss to coat.
13. Transfer the coated dough to a serving platter and sprinkle with chopped pistachios.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 290
Fat: 9g
Carbohydrates: 49g
Protein: 5g
Sodium: 100mg
Sugar: 22g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of pistachios.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add lemon or orange zest to the dough for a citrusy twist.
- Drizzle melted chocolate over the finished struffoli for a decadent dessert.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the dough from absorbing too much oil.
- Use a slotted spoon to remove the fried dough from the oil to prevent excess oil from sticking to the struffoli.
- Work quickly when tossing the struffoli in the honey to prevent it from hardening.
Storage instructions:
Store the struffoli in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the struffoli on a baking sheet and warm in a 350°F oven for 5-7 minutes.
Presentation ideas:
Serve the struffoli on a decorative platter or in a glass bowl for a festive presentation.
Garnishes:
Sprinkle chopped pistachios or powdered sugar over the top of the struffoli for added texture and flavor.
Pairings:
Serve the struffoli with a cup of espresso or a glass of sweet dessert wine.
Suggested side dishes:
Struffoli is a sweet dessert that can be served on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.
- If the struffoli is too hard, try adding more honey to the mixture.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Allow the struffoli to cool before serving to prevent burns.
Food history:
Struffoli is a traditional Italian dessert that is typically served during the Christmas season.
Flavor profiles:
The struffoli is sweet and crunchy with a hint of nuttiness from the pistachios.
Serving suggestions:
Serve the struffoli as a sweet ending to a holiday meal or as a festive snack during the Christmas season.
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Region: Italian