Authentic Italian Struffoli
This Authentic Struffoli recipe is made with small crunchy fried dough balls mixed with honey and decorated. The perfect Italian dessert recipe that is served on Christmas and Easter.
During the holidays I always like to make a few traditional Italian recipes, from a Panettone to a Colomba to even some delicious Italian cookies.
The first time I tried Struffoli was actually quite recently, when my daughter brought home a homemade one from her visit to her Neapolitan friend.
The small balls which are actually a little bit smaller than a marble (before being deep fried) are crunchy and a little soft on the inside, then coated in warm melted honey and sprinkled with nonpareils, sometimes sliced almonds and candied fruit are added. They are a delicious sweet treat with a honey glaze.
Recipe Ingredients
- Flour – all purpose flour
- Baking powder
- Salt – pinch of salt if you use unsalted butter then add a bit more salt
- Butter – room temperature
- Orange – zest or lemon zest if you prefer
- Sugar – granulated sugar
- Gran Marnier – or Orange juice room temperature
- Eggs – large room temperature
Topping
- Honey
- Sprinkles – nonpareils or also known as 100s or 1000s.
- Slivered Almonds – optional
- Maraschino cherries – optional or candied fruit
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, which will help to create a more tender baked good.
How to make Struffoli
In a large mixing bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 – 1/2 tablespoons flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
Place the dough on a lightly floured surface and roll into thin ropes 1/4 inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
In a medium pot add 2-3 inches of oil and heat until hot, add the struffoli (in batches)and fry, turning a couple of times, when golden brown remove from the hot oil with a slotted spoon, drain on a paper towel lined plate and let cool.
While struffoli are cooling, in a large pan, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
Move the struffoli mixture to a serving platter or plate that has been lightly greased or sprayed, form the mixture into the desired shape, a dome or wreath shape. Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 – 2 hours) and then serve.
To give it more of a Christmas feel I added some red maraschino cherries.
How to Fry
Choose the correct oil, Peanut oil is considered the best because it has a delicate flavour. I usually use a vegetable oil specifically made for frying. Make sure you use enough oil, food should be able to move freely and not stick to the bottom. A good rule is fill the pot to half full or at least 2 – 3 inches of oil.
Be sure to heat your oil before frying, I always use a thermometer. You could also try by throwing in the pan a crouton or a piece of carrot. If it starts to sizzle and forms a lot of bubbles around it, then the oil is ready to start frying.
Although I don’t like this way, because it is hard to tell if your oil gets too hot, then the food fries too quickly, when the oil is not hot enough then the food does not cook on the inside.
Be sure to fry in batches, because too many together can lower the temperature of the oil, of course it all depends also on the size of your saucepan. Which can leave the food less crispy and greasier. Place fried food on a paper towel lined plate to remove excess oil.
What part of Italy is Struffoli from?
Struffoli are considered a Easter or Christmas dessert from Naples, but there are also a similar ones, one from Sicily called Pignolata and another one from the North in Abruzzo called Cicerchiata.
Apparently struffoli arrived in Naples from ancient Greece. The name “struffolo” comes from the Greek, word “strongoulos” meaning rounded.
Tips for making it
Struffoli are made with a very simple and easy dough. I added a little Grand Marnier but you could always add Rum, Brandy or even orange juice if you wanted.
The only thing to remember is to make your honey balls small, a little smaller than a marble is the perfect size. Because when they are deep fried they will swell up a bit.
Be sure to drain them on a couple of paper towels before tossing them with warm honey.
Struffoli Italian Honey Balls can be formed as a simple Pyramid, or as I did in a wreath / donut shape, place a glass in the middle of a plate and place the honey balls around it. Once the honey has solidified remove the glass and serve.
A great idea is to use half an orange to help shape your struffoli, that way you don’t get your hands all sticky. Just guide the orange cut side against the honey balls to help firm it into place.
I did the traditional Italian way by adding some coloured sprinkles and sliced almonds or even chopped hazelnuts and a few maraschino cherries once it was formed.
How to Store the Struffoli
Keep it well covered with plastic wrap and it will keep for up to three days. You can keep also keep the fried and unglazed honey balls in an airtight container for about five days.
Or they can be frozen also. If you prefer you can make the dough with a maximum of 3 hours in advance and let it chill in the refrigerator.
If you are looking for an Authentic Italian treat to serve this holiday season, I hope you give this Strufoli recipe a try and of course let me know what you think. Enjoy!
Authentic Italian Struffoli
Ingredients
STRUFFOLI DOUGH
- 2⅔ cups flour
- ¾ teaspoon baking powder
- pinch salt
- 5¾ tablespoons butter (melted)
- 1 zest orange
- 2¾ tablespoons sugar
- 3 tablespoons Grand Marnier or Orange Juice
- 3 large eggs
TOPPINGS
- 10½ ounces honey
- 2-3 tablespoons sprinkles
- 2-3 tablespoons slivered almonds
Instructions
- In a large bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
- Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 -1½ tablespoons flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
- Place the dough on a lightly floured surface and roll into thin ropes ¼ inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
- In a medium pot add 2-3 inches of oil and heat to 350°F add the struffoli (in batches) turning a couple of times and when golden drain on a paper towel lined plate and let cool.
- While struffoli are cooling in a large pan on low / medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
- Move the struffoli mixture to a serving platter or plate that has been lightly greased or sprayed with cooking spray, form the mixture into the desired shape, a dome or wreath shape. Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 – 2 hours) and then serve.
Notes
Nutrition
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Thank you for remembering this wonderful Old World recipe. My parents were from Italy, Naples and Genova and myMother made these every Christmas. Now I’m a grandmother and I could not remember the name of these delectable morsels. LOL! Thank you. It brought tears to my eyes and I can now make them for my grandchildren. ❤️❤️
Hi Pennina, thanks so much, glad I could bring back memories. Take care and Happy New Year!
Hi Rosemary, I intend to try these this weekend. I fear that this may sound like a really dumb question. But how are these served up into individual servings? If I made a doughnut shape, would I cut it into slices?
Thanks in advance for your advice.
Kathy
Hi Kathy, traditionally it is eaten by taking with your fingers, but you could actually cut small individual pieces and the person could use their hands or a fork. It’s quite sticky so a spoon wouldn’t work. 🙂 and not a dumb question at all. Let me know how it goes. Wet the knife in order to cut it easier. Take care!
OMG LOVE THE TFS
Thanks Gail, glad you like them. Take care!
Can the dough be made a day or two earlier & refrigerated?
Hi Cecilia yes the dough can be made in advance, wrap it well in plastic wrap and refrigerate, it should last 1-2 days in the fridge. Let me know how it goes.
I will be making these and freezing the balls before frying. When I am ready to prepare, shall I bring the dough to room temperature?
Thank you.
Hi Diane, yes I would bring the dough to room temperature, probably an hour or so would be enough time.
Hoping in vain? Every recipe I fine results in a struffoli that is on the hard side. However, I remember my mother’s were more donut-y in texture. Is there any minor modification you might suggest to your recipe that would result in a softer ball? Thank you for your consideration. – Nic
Hi Nic, I don’t think mine are too crunchy, although maybe if you made them a little bigger they should come out softer. Let me know how it goes.
How far in advance can you make these cookies and if you have any storage suggestions?
I have been looking all over for a recipe for these cookies. They were a staple for Christmas growing up. Great memories, thank you.
Hi Janelle there are a couple of things you can do, you can make the dough three hours in advance and refrigerate it or you can make the fried honey balls without glazing it and keep them in an airtight container for up to five days or you could freeze them. Hope that helps.
Yes and my apologies I reread your recipe and it clearly states this. Thank you so much for your reply. Making them today and will freeze them for Christmas. Wish me luck.
Hi Janelle, thats ok, no problem, let me know how it goes.
Love my Italian recipes!!!!!!!
Hi Rosemary I made these for Christmas as they reminded me of my mother in laws of which I lost her recipe so when I found your site I surprised my husband and children because it was a Christmas tradition that my mother in law brought this dish as a dessert so now it will belong to me to carry on.
Since Christmas I have made them more times than I can count as the whole family can’t get enough. I also passed on your recipe to guests over Christmas.
I switched it up a bit and made a batch with icing sugar. I put them all in a big bowl and dropped the icing sugar all over them and then spread them on a large tray to dry.
They were also a big hit.
Thanks for sharing.
Mil
Hi Mil, these are so popular, my kids love them too. And great idea with the icing sugar. Have a great weekend.
I plan to make this recipe for my Christmas dinner dessert this year. I don’t renember that this recipe is so easy. Thank you.
Hi Jo, I know it looks so complicated but it isn’t :), I hope you enjoy it. Have a great week.
italians make the best food in the world
Hi Joeph, I agree! 🙂
I’ve also written up a version of this. Where my parents come from in the South they call it “pignolata”, but in Sicily “pignolata” is something quite different. I adore this dessert, though we do not use the glace cherries – a very pretty touch for Christmas.
Thanks so much, my family loves this dessert too!
How lucky living in Italy
My dream, but came to late
Great grandparents, grandparents all Ben in Italy, even my husband’s family ( Sicily) my family Naples
Hi Eleanor, thanks but as they say “nice place to visit but … ” 🙂
I’ve tried to make struffoli like moms … my problem is after putting in honey and then cooling they get hard as a rock! I know it’s supposed to stick but rock hard is not good. Any suggestions … Buon Natale!
Hi Angie, sorry to hear that, do you heat the honey so it is very runny? Heat it to a temperature of 255F (127C). Also I have heard to wait a day or two and they soften up. Hope this helps let me know. 🙂
This was one of my mom’s specialty and it would not be Christmas without these honey fritters. Interesting that you use butter in the dough Rosemary, my mom would always use vegetable oil. I guess that is the beauty of regional Italian cooking. Great post! Thanks for sharing 🙂
Hi Maria, that is absolutely true about every region being different, my mother-in-law always used butter. And thanks so much, have a great weekend.