After 30 minutes, remove the dough from your tea towel and stretch it with a rolling pin into a wide oval – only roll it a few times, making sure it’s not too thin.
Cut a piece of the dough – up to 1.5cm wide – and begin rolling it with the palm of your hands until you get a long, medium-sized snake.
Place it to the side on a tray with some baking paper underneath so it doesn’t stick.
Keep forming the long snake-like shapes until you finish the struffoli dough.
Put up to 10 of them at a time back on your bench/wooden board and cut them straight down into pillow-like shapes, making each piece less than 1cm.
Place the cut pieces back onto the tray with baking paper, so they don’t stick.
Heat up peanut oil in a deep saucepan and bring it up to approx. 180°C (356°F).
Drop each small ball into the oil separately to make sure none of them stick together.
Gently lift and turn the struffoli until they are golden brown all around. Each stuffoli takes about 1 minute to cook, so keep an eye on them!
Lift out of the oil and strain each struffoli. Transfer them onto a plate with a paper towel to remove any excess oil.