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A favorite at Italian weddings.


  • 3 cups SIFTED all-purpose flour
  • 5 medium eggs, slightly beaten
  • 1 egg yolk
  • 1/4 cup solid shortening, softened
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon rind
  • 1 quart oil for deep-fat frying
  • 1 1/2 cups honey
  • 1 tablespoon grated orange rind
  • 2 tablespoons colored sprinkles


  1. Place 1 1/2 cups flour in a large mixing bowl. Make a hollow in the center and pour eggs into it. Add egg yolk yolk, shortening, sugar, salt, and lemon rind. Work it with a wooden spoon until dough forms (add remaining 1 1/2 cups flour as necessary). Knead dough on floured surface until smooth and no longer sticky. Cut s mall pieces of dough and roll into thin ropes. Cut ropes into 1/4-inch pieces. Roll each piece into a tiny ball.
  2. Heat oil (at least 2 inches in a deep-fry pan) to about 370 degrees F.
  3. Fry a handful of strufoli at a time, until golden brown. Remove with a slotted spoon; drain on paper towel.
  4. Melt honey over medium heat and stir in orange rind. Add strufoli, stirring them in very gently with a wooden spoon. Coat them well with the honey, then remove from pan and "mound" them pyramid-style on a decorative platter. Sprinkle with colored sprinkles and let them cool.
  5. Cover with wax paper and store at room temperature. They will stay crisp for several days.

12 servings

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