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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Reviewer:

Salami Mommy

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

TrixieDarty

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA

Living In: Brigham City, Utah, USA

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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3 users found this review helpful

Reviewer:

Ron G.

Living In: Augusta, Georgia, USA

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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1 user found this review helpful

Reviewer:

Melanie

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Reno, Nevada, USA

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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Reviewer:

Camille

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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Reviewer:

Christina28

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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Reviewer:

JaimeEC

Cooking Level: Expert

Home Town: Valley Stream, New York, USA

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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3 users found this review helpful

Reviewer:

Geoff

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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3 users found this review helpful