Pignolata Calabrese
Pignolata Calabrese - Image 2

Pignolata Calabrese

Pignolata Calabrese, also known as Struffoli in other regions, is a cherished family tradition that is enjoyed every Christmas and made religiously by my mum each year. The recipe involves making a dough with ingredients such as eggs, caster sugar, vanilla extract, whisky, olive oil, and a mixture of plain and self-raising flour. The dough is shaped into small pieces, fried until golden, and then coated with a honey syrup made from honey, sugar, and a squeeze of lemon. The lemon helps prevent crystallization of the sugar. Once coated, the Pignolata is shaped and allowed to set. This dessert is known for being crunchy with a sweet honey and sugar coating. The recipe is a family tradition passed down from Mum bringing back nostalgic memories of watching the strong hands of mum handling the hot sugar and honey.

Price range: €8.00 through €19.00

€17.00
€17.00
€8.00
€18.00
€19.00
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Step 1
In a bowl, add eggs, caster sugar, vanilla, whisky and oil. Beat with an electric mixture until sugar is dissolved and the mixture is pale.

Step 2
Fold in flour until a dough forms. If it still seems too sticky, add a little more flour but make sure the ratio of plain to self raising is 2:1.

Step 3
Gently knead the dough until smooth.

Step 4
Cut off small pieces and roll into a long strip. Cut into small pieces (these will expand in the oil a little so not too big).

Step 5
Heat the oil in a deep pan. For frying, you can use olive oil, canola oil, or rice bran oil. and gently fry in batches until golden.

Step 6
Melt honey, sugar, and a squeeze of lemon together until sugar is dissolved. Add the fried balls and stir until completely coated. Remove from heat.

Step 7
When still hot mould to desired shape. Use baking paper sprayed with oil and the glass sprayed in the centre too.

Step 8
Allow to set.

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