Strufoli III Recipe

Sift flour. Make a well in center and break eggs into it. Add salt and knead until smooth.

Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips and cut strips into tiny pieces 1/2 inch long.

With the palm of hands shape these tiny pieces into balls the size of a filbert nut.

Heat oil to 350 degrees F (175 degrees C).

Drop balls into oil 3 at a time. Fry until lightly browned turning them constantly with a wooden spoon. Remove balls and drain them.

Combine honey and sugar in saucepan and boil over low flame about 2 minutes stirring constantly. Add fried dough balls 1 cup at a time and cook in honey syrup stirring constantly for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle and mold about 5 together in a cluster. Enough for 8 or so. Strufoli will stay fresh for weeks if they are kept in a cool place.