Società di Sant' Andrea Apostolo  - New Haven, CT  06511

Cindy Rosarbo


4 to 5 cups of flour
2 ts. baking powder
1 tsp. salt
3 tbsp. white wine
1/4 cup vegetable oil
6 eggs, beaten
1 jar honey


Combine dry ingredients together and set aside.  Beat eggs, wine and oil together until smooth.  Slowly add dry ingredients into the egg mixture until combined and knead for 5 minutes.  Form into a ball and let rest. 

Cut small portions from ball of dough and roll into pencil-thin ropes.  Lay the ropes out on your table or work area to dry them out somewhat.  You can turn the ropes occasionally.  When you have made all the ropes, take each one and using a scissors, cut into small 1/4 inch pieces until you have cut all the ropes.  This will give them a chance to dry out a bit.

Using a deep fryer, fry about 1/2 to 3/4 cup of struffoli at a time until light golden, Drain on paper towels in a large bowl.  

In a small sauce pan, bring the honey and 2 heaping tbsp. of sugar to a boil and remove from heat.  Pour over struffoli and gently mix.  The honey will stick as it cools so continue to stir occasionally until cool.  You can also add chopped walnuts to the struffoli before adding the honey.  When serving, you can top with colored nonpareils.