LA CUCINA » Strufoli - Sicilian Carneval dish

Traditional Carnival Sicilian dish

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 We were attracted by the name of this gut-busting dessert, Strufoli. It is a traditional carnival Sicilian dish with Greek origins and would seem a good  substitute for pancakes as the Lenten fast also starts in February.


Strufoli

  

2 Cups Flour, Sifted
1/4 Teaspoon Salt
3 Eggs
1/2 Teaspoon Vanilla
1 Cup Honey
Rainbow (Multi-Colored) Dot Sprinkles
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Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle.  Cut dough with a pastry cutter into strips 1/4" wide.  Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.

Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.

In a different pan heat the honey until it is hot.  Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly.  Remove and sprinkle with either the multi coloured dot sprinkles or chocolate flakes another variation would be to dust with caster suger!

 

There are a number of variations on this recipe. Here is one which we discovered that is popular: 

Heat at least 2" of cooking oil in a pan until its very hot.  Place flour and salt into a large bowl.  Make a well (indentation) in the center of flour and add the eggs one at a time, mixing slightly after each addition.  Add the vanilla extract and mix well to make a soft dough. Turn dough on to a lightly floured surface and knead until soft and elastic.

Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle.  Cut dough with a pastry cutter into strips 1/4" wide.  Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.

Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.

In a different pan heat the honey until it is hot.  Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly.  Remove and sprinkle with either the multi coloured dot sprinkles or chocolate flakes another variation would be to dust with caster suger!

 

 

Recipe taken from Tuscany Now www.tuscanynow.com

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