Honey Struffoli with Orange and Pignoli
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1552
- Total Fat
- 124
- Saturated Fat
- 11
- Carbohydrates
- 103
- Dietary Fiber
- 3
- Sugar
- 51
- Protein
- 14
- Cholesterol
- 160
- Sodium
- 407
- Total: 45 min
- Active: 45 min
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
- 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.