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Egg Bows & Strufoli

by Rose Emolo, NJ

Egg Bows

  • 6 eggs

  • 2 tablespoons oil

  • 5 tablespoons sugar

  • 1-teaspoon anisette flavor

  • 1-teaspoon vanilla

  • 1 1/3 lb. (4 cups) of flour (more if needed )

  • 1 pinch of salt (do not sift)

  • gallon oil needed for 6-egg recipe

Mix dough in 1 bowl (all ingredients)

Kneed dough for about 10 minutes

Get dough and put it in a plastic bag with a little flour

Add flour if it starts to stick

Cut wit cookie cutter into thin strips about 1 inch

Get strip over 2 fingers and form into loose bow

TO FRY : have oil at a 360  temperature

After frying them to light golden brown, line a cardboard box with paper towels.

Lay the cookies on the paper towels, then add a layer of paper towels to the top of the cookies, repeat this on all the layers of cookies, it helps absorb the grease.

Just before serving the cookies, sprinkle them in powered sugar, top and bottom, then serve.




Set out deep saucepan or automatic deep fryer and heat fat to 365 F.

Place into a large bowl

  • 2 cups of sifted flour

  • teaspoon salt

Make a well in center of flour. Add 1 at a time.  

Mixing slightly after each addition.

  • 3 eggs

  • teaspoon vanilla

Mix well to make a soft dough

Turn dough onto a lightly floured surface and knead

Divide dough into halves

Lightly roll each half inch thick to form a        

Cut dough with a pastry cutter into strips inch wide

Use palm of hand to roll strips to pencil thickness.

Cut into pieces about to inch long.


Fry only as many pieces of dough as will float uncrowded, one layer deep in the fat.         

Fry 3 to 5 minutes or until lightly browned, turning occasionally during frying time. 

Drain over fat before removing to absorbent paper.


Meanwhile, cook in skillet over low heat about 5 min.

  • 1-cup honey

  • 1-tablespoon sugar

Remove from heat and add deep-fried pieces. Stir constantly until all pieces are coated wit honey-sugar mixture. Remove Strufoli with a slotted spoon and set in refrigerator to chill slightly.  Remove to a large serving platter and arrange in a cone-shape mound.  

Sprinkle with 1-tablespoon tiny multicolored candies

Chill in refrigerator.  Serve by breaking off individual pieces 



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