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Traditional Struffoli

Traditional Struffoli

Executive Chef at Union, Bruce Kalman makes Struffoli.
Ingredients for Strufoli
  • 2 C AP flour
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • 3 Tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp baking powder
  • 2oz butter, unsalted, room temperature
  • 3 each large eggs
  • 1 Tbsp white wine
  • 1 tsp pure vanilla extract
  • canola oil, for frying
Ingredients for the Glaze
  • 1 C honey
  • ½ C granulated sugar
  • 1 Tbsp lemon juice
Ingredients for Garnish
  • sprinkles
  • powdered sugar


1. In a food processor, pulse together the flour, lemon and orange zests, sugar, salt and baking powder.

2. Add the butter and pulse until the mixture resembles a coarse meal.

3. Add the eggs, wine and vanilla; pulse until the mixture forms into a ball; wrap in plastic and refrigerate for 30 minutes.

4. In a pot, heat the oil to 375F.

5. In another pot, combine the honey, sugar and lemon juice over medium heat.

6. Bring to a boil and cook until the sugar is dissolved, about 3-4 minutes, set aside off the heat.

7. Cut the dough into 4 equal size pieces. On a lightly floured surface, roll out each piece of dough until ¼ inch thick. Cut each strip into ½ inch pieces.

8. Roll each piece of dough into a small ball about the size of a hazelnut and lightly dredge in flour.

9. Drop the balls into the fryer, make sure they’re all separated in the oil and fry until golden brown, about 2-3 minutes.

10. Transfer to a paper towel lined plate to drain.

11. Toss the struffoli in the warm honey mixture, allow the mixture to coat the balls.

12. Place a water glass in the center of a plate and spray the platter and the outside of the glass with nonstick spray.

13. Using a slotted spoon, arrange the struffoli on the platter and pile up to form a wreath shape.

14. Top with sprinkles and dust with powdered sugar.

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