Lost family recipe....Italian Crullers

[Panthra529]

When I was a little girl, my grandmother made sure I learned how to make all of the family recipes. The only one I never learned to make was her version of Crullers. I have looked on the internet, and most everything I found explained these as a type of donut. Grandma's Italian version from what I remember was a pastry shaped like bow ties, fried until crispy, then she would put them in a huge tupperware bowl and put some kind of honey mixture on them. I can remember her turning the bowl hour after hour to coat all the pastries. Then she would serve them with a dusting of powdered sugar. Does anyone have a recipe for these, and what do you call them?

 

[rhiannonwales]

oh i know what youre talking about! I cant remember what they are called but i will call my dad ( a first generation italian who knows all the family recipes) and ask him.

 

[Panthra529]

Oh cool!!! I really didn't think anyone would know what I was talking about! I am eagerly awaiting......

 

[Cindy's Mom]

I'll check w/ my mom - she still makes them. I love her little butterfly wand - its so old, but soooo cool. I

 

[rhiannonwales]

My dad says that they are called strufoli - they are sometimes shaped like balls and they serve them at weddings and such, but that his mother made them bow shaped like yours, maybe its a regional thing. He is from Naples. Anyway, this is the recipe he gave me:
Ingredients:

4 to 5 cups flour
2 tsp. baking powder
1 tsp. salt
3 Tbsp. white wine
colored sprinkles
candied cherries
1/4 cup corn oil
6 eggs, beaten
1 1/2 lb. jar honey
1/2 cup pine nuts (pignoli)
oil for frying


Preparation:

Mix flour, baking powder and salt on a pastry board. Make a well, add wine, 1/4 cup oil and eggs, gradually blending ingredients with a fork. Mix to form a dough. Knead until smooth and soft. Cut dough in half. Roll each half into 1/4" thickness. Cut into 1/2" wide strips into 1/4" pieces. Heat oil to 350 degrees. Drop pieces into oil (do not crowd). Stir to brown lightly. Remove to paper towels and cool. Simmer honey to 250 degrees on a candy thermometer or until a little honey dropped into cold water forms a soft ball. Remove from heat, stir in pine nuts, pour over Strufolo, tossing to coat well. Top with sprinkles and candied cherries. "A Christmas Treat". Variation: Omit wine, add 1 tsp. vanilla. Variation: Omit wine, add 1 Tbsp. anisette or almond extract.

 

[beattyfamily]

I believe you are describing "Italian Bow Ties" or Nuckadels (or even Wandies) and not Strufoli (honey balls).

Here's my recipe for the Italian Bow Ties:

6 cups flour
6 tsp baking powder
6 eggs
1 1/2 cups sugar
6 tsp. vanilla
6 1/2 shells of oil (use 1/2 of one of the shells from your eggs.)

Roll out dough 1/2 to 1/4 inch thick and cut in strips abt 6 inches long. We use a pastry cutting wheel to cut strips but you can use a knife. Tie strips into a bow by crossing one leg over the other creating a circle than bring one end into the circle and out again. Deep fry these bows, gently placing them into the hot oil with a slotted spoon, when they start to turn golden, drain on a paper towel and place in a bowl and then pour warm honey on them and sprinkle with confectioners sugar.

I usually cut the recipe in half though.

Here's another recipe I've tried and its been passed down from generation to generation and the directions were hand written by my friend's grandmother:

2 lbs All purpose flour
1 level tsp baking powder
1 tsp salt
8 jumbo eggs
1 cup pure olive oil

Take a well with flour on bread board and add baking powder and salt. Break eggs in the well and add oil. Mix eggs and oil with hand until blended. Gradually, very gradually, gather flour until all flour is absorbed. If dough is too dry add another egg until a medium dough is formed, not too dry. Knead dough for a few minutes then cut it in fourths and knead each piece until its smooth. Put a small amount of flour around each piece and place in covered bowel for about an hour to handle easier. Roll out each piece very very thin and cut into bow and rosettes and fry immediately in hot olive oil in frying pan until brown. When completely cooled, place in large container and slowly pour slightly warmed honey over each piece and sprinkle with powdered sugar.

 

[dg39]

Thats the same recipe I use for the Bows. Boy, are they good. I'll be making them next week. I just finished making strufola's. I rolled what felt like 500000 balls and now my arms and hands hurt. BUT, there well worth it. My absolute favorite.

 

[Panthra529]

Thank you so much everyone! I can't wait to make them to surprise my mother! All the recipes sound sooo good! I am making ravioli Thursday. Dad is coming over on Sat for dinner, and I want to do the traditional 7 course Italian dinner. Clams and oysters for appetizers, soup (I make egg drop with a chicken base), salad with a traditional vinegar and oil Italian dressing (traditionally this should be at the end of the meal), roast beef with mashed potatoes and veggies for the main course, fruits and nuts, then cannoli and the bow ties, and finally an after dinner drink....anisette probably. I can't wait!!!

 

[Cindy's Mom]

Thank you so much everyone! I can't wait to make them to surprise my mother! All the recipes sound sooo good! I am making ravioli Thursday. Dad is coming over on Sat for dinner, and I want to do the traditional 7 course Italian dinner. Clams and oysters for appetizers, soup (I make egg drop with a chicken base), salad with a traditional vinegar and oil Italian dressing (traditionally this should be at the end of the meal), roast beef with mashed potatoes and veggies for the main course, fruits and nuts, then cannoli and the bow ties, and finally an after dinner drink....anisette probably. I can't wait!!!

The menu sounds perfect, however I would subsitute the anisette for Sambuca.

 

[marzolinoam]

When I was a little girl, my grandmother made sure I learned how to make all of the family recipes. The only one I never learned to make was her version of Crullers. I have looked on the internet, and most everything I found explained these as a type of donut. Grandma's Italian version from what I remember was a pastry shaped like bow ties, fried until crispy, then she would put them in a huge tupperware bowl and put some kind of honey mixture on them. I can remember her turning the bowl hour after hour to coat all the pastries. Then she would serve them with a dusting of powdered sugar. Does anyone have a recipe for these, and what do you call them?

I have this recipe and it is different from the one posted. It is in an old family cookbook from Melrose Park Il.

Crullers
6 eggs
2 tablespoons sugar
1 teaspoon vanilla
1 tablespoon brandy
1/2 teaspoon salt
3 cups flour

Seperate egg whites and yolks. To the yolks add sugar vanilla salt and brandy. beat well.
beat egg whites stiff enough to form peaks and gently fold into yolk mixture. Add flour gradually, mix well. Roll thin on floured pastry cloth. Cut pastry into diamond shapes and slit in center. Draw one end through the opening in center to form a bow. Fry in deep hot fat 360 degrees until delicately browned. When cook sprinkle with powdered sugar.

 

[TheIncredibles!]

Sounds like Crostoli not Struffoli.

 

[MouseMomx2]

I believe you are describing "Italian Bow Ties" or Nuckadels (or even Wandies) and not Strufoli (honey balls).

Here's my recipe for the Italian Bow Ties:

6 cups flour
6 tsp baking powder
6 eggs
1 1/2 cups sugar
6 tsp. vanilla
6 1/2 shells of oil (use 1/2 of one of the shells from your eggs.)

Roll out dough 1/2 to 1/4 inch thick and cut in strips abt 6 inches long. We use a pastry cutting wheel to cut strips but you can use a knife. Tie strips into a bow by crossing one leg over the other creating a circle than bring one end into the circle and out again. Deep fry these bows, gently placing them into the hot oil with a slotted spoon, when they start to turn golden, drain on a paper towel and place in a bowel and then pour warm honey on them and sprinkle with confectioners sugar.

I usually cut the recipe in half though.

Here's another recipe I've tried and its been passed down from generation to generation and the directions were hand written by my friend's grandmother:

2 lbs All purpose flour
1 level tsp baking powder
1 tsp salt
8 jumbo eggs
1 cup pure olive oil

Take a well with flour on bread board and add baking powder and salt. Break eggs in the well and add oil. Mix eggs and oil with hand until blended. Gradually, very gradually, gather flour until all flour is absorbed. If dough is too dry add another egg until a medium dough is formed, not too dry. Knead dough for a few minutes then cut it in fourths and knead each piece until its smooth. Put a small amount of flour around each piece and place in covered bowel for about an hour to handle easier. Roll out each piece very very thin and cut into bow and rosettes and fry immediately in hot olive oil in frying pan until brown. When compleletly cooled, place in large container and slowly pour slighty warmed honey over each piece and sprinkle with powdered sugar.

Ewwwwww! No thanks!