Honey Struffoli with Orange and Pignoli

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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Ingredients

3 cups plus 2 tablespoons all-purpose flour

5 large eggs 

1 tablespoon unsalted butter 

1 teaspoon kosher salt 

1/2 teaspoon baking powder 

1 teaspoon olive oil 

1/2 cup pine nuts

3 cups canola oil 

1 cup honey 

Zest of 2 oranges 

Directions

  1. 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.
  2. 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.
  3. Heat the canola oil to 375 degrees F in a large Dutch oven.
  4. 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.
  5. 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.