Growing up in an Italian-American neighborhood in Upstate, New York, I saw homemade or store-bought Struffoli grace many holiday tables. It’s nothing really fancy in terms of ingredients. Struffoli consists of simple little balls of dough, fried and glazed in honey. They are typically piled onto a decorative plate to resemble a Christmas tree and decorated with colorful sprinkles. Plates of Struffoli are wrapped in cellophane and fastened at the top with a bow and given as gifts.
Sticky and fun to pick on, Struffoli made their home alongside trays of cookies, cannoli, and chocolate “pusties.” They are a bit of nostalgia that brings back memories of visiting with aunts, uncles, and cousins during the holiday season. This simple sweet is synonymous with reconnecting with family at Christmas.
Fry uncrowded 3-5 minutes in batches until lightly browned, turning while cooking.
Remove from oil with a slotted spoon and drain on paper towels.
Once done frying, place 1 cup of honey and 1 tbsp. of sugar in a Swiss Diamond nonstick skillet over low heat for about 5 minutes, stirring until sugar is dissolved.
Remove from heat and add the deep-fried dough balls to the honey-sugar mixture, stirring to coat.
Place struffoli on a large plate, arrange in a cone-shaped mound, and sprinkle with multi-colored candies,
Originally from Utica, New York I'm now a displaced Yankee living in the South. I make a lot of Sicilian dishes that were handed down from my Dad's side of the family as well as what Dad would have called "American-eesh" things. Between marrying into a Polish family and moving South my cooking has definitely evolved. Luckily my husband and son are willing participants when it comes to my kitchen experiments and will always tell me if a recipe is a "keeper."