My Sicilian recipe site

Frank Selvaggio

DESSERTS

STRUFFOLI: Honey Balls

Place water, margarine, and salt in a saucepan and bring to a boil. Remove from stove and cool for 3 minutes. Stir in flour and mix well. Return to heat and cook, stirring constantly, until mixture forms a ball and leaves sides of pan - about 1 minute. Remove from range and cool for 5 minutes. Add eggs to mixture, one at a time, beating hard for approximately 1 minute after each addition. Fill pastery bag with batter and pipe small rounds (about size of marbles) 1 inch apart onto baking sheets. (Or drop by half teaspoons onto baking sheets.) Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature. In saucepan, heat honey until it comes to a rolling boil. Boil for 5 minutes, being careful not to let it boil over. Dip puffs, approximately 12 at a time, into honey and roll around to coat evenly. Remove with slotted spoon onto a plate. Continue until all puffs are dipped. Wet hands with cold water and stick puffs together forming wreath rings, pyramids, or dome shapes. Sprinkle with powdered sugar, toasted pine nuts, candied orange peel, and optional multicolored cake-decorating sprinkles.