"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pignolata (Italian nugget pastry) Recipe

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Pignolata (Italian nugget  pastry) image
Vickie LoCicero & sister-in-law Peggy

 

This recipe for Pignolata (Italian nugget pastry), by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalie Giunta
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. flour, 6 eggs, 1 c. sugar
1 c. honey, 1/2 c. chopped nuts
1 qt. cooking oil, candy colored sprinkles

Directions:
Directions:
Mix and knead together flour and eggs. Dough should look like bread dough. Take about a ball size dough and roll onto a floured wooden board. Roll into 8 inch strip, cut into 1/2 inches size nuggets. Then deep fry in hot oil until golden brown. Drain well. In another pot melt sugar over very low heat stirring constantly then add honey melt sugar and honey together add chopped nuts and the pignolata which has already been fried on low heat stir continously until golden color. Place pignolata on a wet board (make sure it does not have any flour on it). When cool shape pignolata about 8 pieces to form a ball. Sprinkle each ball with the decorative sugar.

Number Of Servings:
Number Of Servings:
Makes about 25 balls
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
When cool save in cookie pans. This pignolata will be good to eat after two to 3 months or longer. This recipe is very old handed down by several generations on the Guinta side. Pictured are Vicki and sister-in-law, Peggy making the pignolata before it is shaped into balls. Inset photo shows the pignolata after it is deep fried. We make this recipe every Christmas with my mother's supervising. we look forward to getting together to make the pignolata. It is a special time for us.

 

 

 

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