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Catholic Recipe: Pine Nut Treats


  • 4 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons white wine
  • 1 quart vegetable oil, divided
  • 6 eggs, beaten
  • 3 cups honey
  • 1/2 cup pine nuts or other chopped nuts
  • colored sprinkles
  • candied cherries


Yield: 12 cups

Prep Time: 45 minutes

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Italy


Food Categories (1)


Feasts (1)


Seasons (1)

Also Called: Strufoli


Sift flour, baking powder and salt into large mixing bowl. Make "well" in center. Add wine, 1/4 cup oil, beaten eggs gradually; blend with fork. Knead dough on floured board until smooth; divide dough in 2 parts. Place 1 part dough under damp cloth to prevent drying. Roll unwrapped dough out on well-floured board to 1/4-inch thickness. Cut in 1/2-inch strips; with palms of hands, roll each strip into pencil-shaped roll; cut in 1/4-inch pieces, using floured knife. Heat oil to 350°; drop in pieces, stirring to brown evenly; remove; drain on absorbent paper; repeat until rest of dough is utilized. Place strufoli in large bowl; reserve. Boil honey in saucepan to 250° on candy thermometer; remove from heat. Stir in pine nuts. Pour mixture over strufoli; coat well. Serve in paper cups garnished with colored sprinkles and candied cherries. Yield, about 12 cups

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965