Heirloom Meals: Savoring Yesterday's Traditions Today




3 cups flour
1 Tablespoon sugar
Zest of 1/2 lemon
Zest of 1/2 orange
Pinch of salt
4 eggs
1 tsp vanilla or grappa or limoncella
canola oil for deep frying (about 2 cups)

2 cups honey
1/2 cup sugar
1/3 cup water


Mix dry ingredients in a large bowl. Make a well in the center and add eggs and vanilla.
Slowly incorporate using your fingers. Gather into a ball and let rest for about 30
minutes at room temperature. Heat oil in a medium saucepan over medium heat (to test
temperature - toss small piece of dough - when it sizzles vigorously - it’s ready!!) Grab a
golf ball sized ball of dough and roll it between your hands so it forms into a rope about
1/3” in diameter. Then cut rope into 1/3” pieces. Fry the balls in batches. Place on paper
towel to absorb excess oil.

Once the balls are done, begin making the honey syrup. Heat the honey, sugar and water
in a large saucepan over low heat until the sugar is dissolved then turn up the heat until
the liquid boils and bubbls. When the foam dies down and the mixture has darkened (all
takes about 4 minutes +/-), take off the heat and add the fried balls.

Using a slotted spoon, remove honey balls and arrange on a lightly oiled piece of wax or
parchment paper. My grandmother used a glass to form the center of a wreath and put
balls all around and then sprinkle with candied fruit or nuts. She brought the struffoli
wreaths to all her friends and relatives when they visited them during the holidays - a
lovely tradition!!

Categories: Heirloom Recipes

Tags: heirloom recipe, dessert, heirloom meals' christmas special, family recipe