Recipe courtesy of Guy Fieri
Honey Struffoli with Orange and Pignoli
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1552
- Total Fat
- 124 g
- Saturated Fat
- 11 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 14 g
- Cholesterol
- 160 mg
- Sodium
- 407 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1552
- Total Fat
- 124 g
- Saturated Fat
- 11 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 14 g
- Cholesterol
- 160 mg
- Sodium
- 407 mg
Ingredients
Directions
- Combine the flour, eggs, butter, salt and baking powder in a large mixing bowl. Mix well until a soft dough forms, 3 to 4 minutes. Divide the dough into four equal parts and shape into balls. On a floured work surface, roll the dough balls into long, 1/2-inch-thick ropes. Cut the ropes into 1-inch pieces, dust with flour and place onto a floured baking sheet.
- Combine the olive oil and pine nuts in a small saute pan over medium heat and toast until the pine nuts are just golden brown, about 2 minutes. Remove the pine nuts to a paper-towel-lined plate to get rid of excess oil.
- Heat the canola oil to 375 degrees F in a large Dutch oven.
- Meanwhile, in a large saute pan over medium-high heat, combine the honey, orange zest and 1/4 cup water. Bring to a boil, then immediately reduce to a simmer.
- In batches, fry the struffoli in the hot oil until golden brown and puffed on all sides, 3 to 4 minutes. Remove with a slotted spoon and toss in the orange syrup to coat. Transfer to a plate and sprinkle with the toasted pine nuts. Serve immediately.
