Strufoli or Pignolata (Honey Balls)

It must be Christmas if the strufoli is about! This stuff is habit forming. A plate of this should only be revealed after everybody has had a good meal. There worse than potato chips in their ability to find their way into your empty hands.

This is a very light pastry dough rolled into small balls, fried and covered with honey with a bit of lemon flavor added.

4 - 5 cups flour

2 tsp. baking powder

1 tsp. salt

3 tbs. White wine

1 qt. vegetable oil

6 beaten eggs

1 1/2 lbs. jar of Honey

1/2 cup Pine nuts (Pignoli)

Colored sprinkles

Candied cherries or fruit (optional)

Sift flour, baking powder and salt onto pastry board.

Make well in center of flour. Add 1/4 cup oil, wine and

beaten eggs and work into flour gradually.

Knead dough until well blended, smooth and soft.

Divide dough and keep under damp cloth to prevent drying.

On well floured surface, roll out piece of dough to 1/4"

thickness. Cut this into strips 1/2" wide. With palm of hand

roll each strip over to form a pencil shape.

Using a floured knife cut into 1/4" pieces.

Drop into 350ºF oil and stir until golden brown.

If over browned they will lose flavor.

Repeat with rest of dough.

Note: After a few fryings the oil will start to hold bubbles

and batches will have to become a little smaller to prevent

oil from "boiling over".

Honey Glaze:

Slowly heat honey to a simmering boil. Hold at boil for

one minute. Add 1 - 1 1/2 tbs. lemon juice. This helps the

honey cling to the pastry better. Boil four ten minutes than remove

from heat and stir in pignoli nuts.

Pour mixture over golden nuggets, tossing to coat well. When

cooled, heap on serving platter or fill individual cupcake

liners. Top with sprinkles and garnish. Make about 13 cups.

I also add some candied citrus peel to the honey.

See paneton3.html for details on candied citrus peel.