Struffoli

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Delicious! What I did was put grated hazelnuts INSIDE the dough balls (bigger of course and fry like that.

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I had been looking for a Struffoli recipe to make for Easter, as I wanted to bring back some of the old Italian traditions that my extended family had started to move away from because either no one had the time to put in to make things from scratch, or those who did have the time were becoming too elderly and tired to continue on the tradition. I made it for Easter last year, to mediocre reviews from the family. This year I searched for a new recipe and came across this one. Well, it was like night and day!! My 92 year old grandfather, who is VERY particular about such recipes and who really didn't like last year's recipe, absolutely LOVED this! I was stuck with so much leftover last year and this year the entire platter was wiped clean. This is definitely going to be the recipe I use from now on, as I'm told it is the closest thing to my great grandmother's recipe. Next, I'll be making this for Christmas!

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Not a criticism Giada's version, just the dessert itself. A lot of work with minimal return. Looks awesome, tastes okay.

I realize this a tradition with some Italian-American families. All others may want to make a small batch and see if you like it after it sits for a day or two.

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The taste and texture was better than the recipe I had used for years handed down from my grandmother from Sicily to my mom and then to me. Your stroffoli was delicious and soft in the middle, My family recipe was harder and used Crisco! Thank you for your recipe . My husband and three daughters said yours was better than ours so next year we will use yours again as we celebrate Christmas....

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The taste is right on, but since I followed instructions to roll them the size of hazlenuts they came out almost double the size and soft in the middle. I'm so disappointed and will have to wake up early tomorrow to make a new batch...and after all that hard work :/

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This was the first time I made struffoli, although I've never heard of it,and I tell you, that it was DELICIOUS.....I loved it so much.

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Another thing that I do to make the process go by faster.... I divid the dough into 4 balls. I roll out the dough thin like a pizza and then cut it into strips (like spaghetti with a 4 blade herb cutter and than cut the spaghetti the other way to make little tiny squares. We then toss in flour and separate were they may stick together. Also, make sure to have a deep pot with oil and don't add too much dough to the oil at once. When the flour hits the hot oil, it rises and can come over the pot and catch fire. Happy Holidays!

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Perfect! This is EXACTLY what struffoli is suppose to taste like, thank you for sharing this recipe Giada! It's a very time consuming recipe, but easy to do and definitely worth it! For anyone making this for the first time, I highly recommend you divide the chilled dough into about 6-8 balls, and then roll them out into snake like shapes (about the width of a slim finger. Cut the rolled out dough into little pieces, they will look like squares/rectangles when you cut them. You do NOT need to roll all of them into little balls!! They will puff up into round shapes once they hit the oil, I PROMISE! Don't waste your time rolling! :

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great!!! i love this a lot. it is so tasty. it takes a wile but it is worth the wait and effort. Giada is my favorite chef. i cant wait to make more. i recomed this to every one.

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Excellent! I omitted the hazelnuts and used Limoncello instead of white wine.