Struffoli / Pignolata – Sweet Honey Dough Balls
Struffoli / Pignolata is a traditional dessert from Calabria and Sicily. Pignolata is usually served at Christmas, is also customary at carnival time, just prior to Lent, and continued up to Easter. The tiny pieces of fried dough are dipped in honey and piled into a conical mound. An attractive dessert that can double as a centerpiece, it can be made ahead, a blessing when planning a holiday meal.
Ingredients
2 cups all-purpose flour
+ 1 cup all-purpose flour for kneading
4 eggs, lightly beaten
¼ tsp. salt
¼ cup sugar
¾ cup honey
¼ tsp pure vanilla extract
1 tsp freshly grated orange zest
1 tsp freshly grated lemon zest
colored sprinkles – optional
1 square semi-sweet chocolate, melted – optional
1 cup canola oil for frying
In a large mixing bowl, add 2 cups of the flour and make a well in the center.
Add the salt, and orange and lemon zest. Add the lightly beaten eggs gradually, mixing well.
Remove dough and place on a floured surface, using small amount of the extra 1 cup of flour. Knead, adding sprinkles of the extra flour as needed for 3 to 4 minutes or until smooth. The dough should not be sticky.
Cover with plastic wrap and let stand for 30 minutes to 1 hour.
Break off pieces of dough and roll into strips about ¼-inch in diameter. With a very sharp knife, cut into ¼-inch pieces and place on a floured surface.
In a large heavy skillet heat the canola oil over medium heat.
Add pieces of dough to skillet. Do not overcrowd as these will at least double in size. Fry, while occasionally gently stirring, for 2 to 3 minutes, or until they are light golden brown. DO NOT OVERCOOK, or they will get hard. Drain on paper towels.
In a medium skillet, add honey and sugar over medium low heat. Simmer for 1 to 2 minutes or until sugar is melted, constantly stirring. The honey/sugar mix should be transparent.
Remove from burner and gently place bits of fried dough into warm honey; stir to coat.
Remove with slotted spoon and place on a colorful serving dish. Let cool for about 1 minute.
Dip your hands in cold water periodically to keep cookies from sticking to your fingers. Quickly begin layering making each subsequent layer smaller so it ends up looking like a pyramid. Alternatively, you could mould into a few wreaths, which is easier to serve.
TIP: lightly grease the plate or platter you are going to form the pyramid or wreath first and then rub a very small amount of cold water before you start making your shapes. This will make it very easy to remove the finished dessert.
Sprinkle immediately with colored sprinkles or melted chocolate. Cool thoroughly. Cover tightly with foil or plastic wrap.
Serves 12 to 16
Preparation and Cooking Time: 1 hr (sitting time) 45 minutes – actual preparation and cooking time
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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