The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 16, 2009
I tried to copy my Grandmother's recipe. This was close, but not quite right. I was told that I should have cooked the honey longer to give it a darker color. It was not sticky enough, so the presentation was a flop.... literally. Very messy, too much work, not worth it. For those who attempt this, here's the best tip: When you roll the dough into "ropes", simply cut the ropes into the sizes you want them to be. Once you fry them, they will plump up into ball shapes. I wasted so much time shaping the dough into balls before frying them... a step that was completely unnecessary unless you have so much time on your hands that you don't know what else to do with your day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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Reviewed: Feb. 8, 2009
This dish is pretty good, I think I would like to make it again. Its not my absolute favorite but then again Im VERY picky! lol. Rolling the dough into little balls take FOREVER! I rate this a four because it is yummy but takes alot of time! :)
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Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA
Living In: Brigham City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 25, 2008
It was very good with a few substitutions! Instead of lemon zest, my family uses anise extract or anisette liquor. We usually don't add nuts, but I tried chopped pecans and it was pretty good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 23, 2008
I was so nervous to make this, my Grandmother use to make it and I remember it being such hard work...this was so easy! Next time I may add orange zest instead of lemon just for a change. I omitted the nuts as my Grandmother use to leave those out as well. I made this as a surprise for my Mom, she is going to be pleased. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 15, 2008
We add a little whisky to our recipe and we also deep fry them in a shape of a bow tie. These are my favorite holiday cookie. Been eating them since I was a toddler!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 15, 2008
Excellent recipe...I left out the pine nuts, Lemon Zest, and put 1/2 Teaspoon of Lemon Juice. One reminder, when rolling the dough into balls (pardon) be precise not to make them to big. "Tiny"..otherwise you will have a mouth full.. Great Recipe. My family members and friends ate everything!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 19, 2008
i tried this recipe and it wasnt good...it was just missing something. Definately wont be making it again. I'll stick to my family's recipe.
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Cooking Level: Expert

Home Town: Valley Stream, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 29, 2007
Very similar to my grandmother's recipe. Rather than pinola we used blanched, roasted almonds. My brother and I were assigned the task of shelling all of those almonds. Also, preparing it was like an act of penance as the ladies would form the strufoli into a ring while the honey was still very, very hot. Of course they kept a bowl of ice water handy to cool their hands before the skin peeled off!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 14, 2007
I was making a dish for an Italian inspired dinner and took these delicious morsels. Guests were picking at them throughout the evening. You can not eat just one! Making the little balls was a little tedious, but worth it in the end. Thanks for sharing this recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 24, 2007
Didn't like. Wouldn't make again. Thought they might be better the next day... Nope.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 8, 2007
I'm not Italian and had never heard of these before, but they looked so appetizing I just had to give them a try. They were delicious. This will certainly become a favorite recipe. Thanks for sharing!
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Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 12, 2007
Awsome!Awsome! Awsome!
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Cooking Level: Expert

Living In: Fortuna, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 11, 2007
Brings back memories of my grandmas strufoli. Thanks for the memory
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Cooking Level: Expert

Home Town: Northport, New York, USA
Living In: Sewickley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 26, 2006
Great recipe. Exactly like my grandma used to make. Next time I would make the dough balls smaller (about the size of a pistachio) because they swelled so much in the oil. I will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 3, 2006
Fabulous!! We grew up using the dark Karo syrup instead of the honey--just my preference---delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 5, 2006
Excellent, served these after a huge meal (the feast of the 7 fish, Christmas Eve) and the table had tons of cookies and cakes, panettone and these were gone, everyone loved them they really are delicious, thank you so much, I have replace my grandma's recipe with this one. One thing, I made them a little larger only to save a little time but turns out that everyone liked them that way so I’m just going to keep them a little larger to save the chef some time, plus they were tender in texture and I really liked that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 20, 2005
Excellent recipe. Just like my Grandma made. I added a teaspoon of cinnamon to the honey and toasted the pignoli (pine nuts) before sprinkling on top. I've also made them in individual servings, mounding a heaping spoonful into foiled muffin cups. Makes about 32 smaller servings. Great for giving a few small portions to the lovely elderly Italian couple next door!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 25, 2004
Thank You Rosina! I have made this two Christmases in a row. My Italian Family loves it! My Mom who is from Naples said it it just like my Grandmother use to make. Sometimes, I add just a bit of extra lemon zest. Happy Holidays!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 19, 2004
This recipe came out wonderfully and tasted exactly like my mother used to make them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 20, 2003
This was a great hit when I was serving an Italian meal and wanted something Italian for dessert. I guess this is not really Italian, but I had the oil very hot when I fried the first batch, and the balls came out darker and with a different flavor. After that I lowered the temperature, but my guests thought the multi-colored/mult-flavored result was a nice touch.
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