• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Ingredients » Flour

    Traditional Struffoli Recipe With Cognac

    Published: Dec 12, 2019 · Modified: Mar 31, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Struffoli is a Christmas tradition from Naples, they are fried dough flavoured with Cognac and coated with caramelized honey. #yourguardianchef #dessert #Christmas

    This is the authentic Struffoli recipe, Italian honey balls dessert mostly known as a Christmas tradition from Naples. Dough flavored with lemon zest and cognac is shaped like gnocchi are deep-fried, then coated with caramelized honey. In many other Italian regions, it is also eaten during Carnival and has different names: Pignolata, Purcedduzzi or Giggeri.

    Struffoli served on a plate
    Jump to:
    • What is Struffoli
    • Ingredients to make this Struffoli recipe
    • How to make Struffoli Step by Step
    • Coating the Struffoli
    • Top tips
    • Variations
    • Storing and freezing Struffoli
    • FAQ
    • More Italian desserts
    • 📋Traditional Struffoli Recipe With Cognac

    What is Struffoli

    Whatever the tradition, I am happy to eat them anytime: they are fried dough coated with caramelized honey.

    The dough can be flavored with lemon zest or orange flower water. But if you want the real thing, add some cognac.

    This is my Aunt Ada's Struffoli recipe, and I could finish the entire plate by myself.

    To make it festive, they are topped with rainbow sprinkles, and some recipes also mix them with "diavulilli" (little devil) candied fruits.

    struffoli with rainbow sprinkles

    Ingredients to make this Struffoli recipe

    For the Struffoli you will need:

    • 3 ½ cups - 450 g of flour
    • 3 tablespoon - 60 g of butter
    • 1 teaspoon sugar
    • 1 pinch salt
    • 4 eggs
    • 1 teaspoon lemon zest
    • ½ cup - 120 ml of cognac
    • 1 cup - 350 ml of honey
    • Vegetable oil for deep frying

    How to make Struffoli Step by Step

    1. Mix all the ingredients to make the dough.
    2. Let it rest for 1.5 hrs.
    3. Place the Struffoli dough over a floured surface, take a small piece of dough and roll it into a long thin shape.
    4. Cut them into small pieces and continue with the rest of the dough. Keep them well-floured, so they don’t stick to each other.
    5. In the meantime, prepare the frying pan and heat the oil. Start frying the Struffoli until they are golden. Turn them so that they cook evenly.
    6. Place them on layers of kitchen paper to absorb the oil.
    Step by step preparing the struffoli

    NOTE: At this point, you can freeze the Struffoli if you want to use them at a later time.

    Before continuing to the next step, you do not need to defrost them and bring them to room temperature.

    They will defrost with the heat of the honey.

    Fried struffoli

    Coating the Struffoli

    1. Pour the Struffoli into a large frying pan and add 1 cup of honey. Stir well over medium heat until the honey caramelizes, then completely coats the Struffoli.
    Struffoli in a pan with honey
    1. Pour into a serving dish, and pile them into the shape of a mountain.
    2. Add some colored sprinkles and let them cool completely before serving.

    They are now ready to eat. Enjoy!

    Struffoli served on a plate

    Top tips

    • If you like a firm, crunchy Struffoli do not add baking powder
    • You can substitute Cognac with Rum or white wine
    • Besides lemon zest, you can also add orange zest
    • To make it more festive, mix candied cherries or other candied fruits with the fried Struffoli
    • Once you fry the Struffoli, you can freeze them and coat them in honey just before you want to serve them.
    • Let the dough rest for 1.5 hours before shaping the Struffoli balls
    Struffoli served on a plate

    Variations

    There are many Struffoli recipes with different ingredients to make the dough.

    Some use other liquors than cognac, some add lemon or orange zest, and some add baking powder.

    Originally there was no baking powder in the Struffoli dough, and I prefer it that way.

    The Struffoli balls should not rise and become soft.

    Instead, they should maintain a nice firm consistency to give a nice crunch to the bite.

    Struffoli on a plate

    Storing and freezing Struffoli

    Even if it takes some time to roll out and cut the little balls, you don't have to do it right before your Christmas dinner.

    Struffoli can be frozen after they are fried. They can be coated with caramelized honey just before serving.

    So I always have a good supply during the festive seasons. I make a large quantity and freeze them before coating them with honey.

    If I have unexpected guests or run out of dessert, they can be ready in minutes.

    I fry a large batch of Struffoli and freeze them in a plastic bag. When  I need them, I take out the necessary amount and put them straight into the pan with the honey.

    They are done in a flash.

    As a reserve for desserts, I also freeze Italian butter cookie dough and you can check the recipe here.

    If you want to know what else I freeze in my freezer, you can read the article: Once a Month Freezer Meal Prep
    Freezing struffoli

    FAQ

    Can you freeze Struffoli?

    Yes, you can freeze them before coating them with honey. When you want to serve them, place them directly from frozen in the pan with caramelized honey. They will be ready in a few minutes.

    What part of Italy is Struffoli from?

    Struffoli originates from Naples and is a classic Christmas dessert in most Southern Italian regions. They are also used at carnivals called Pignolata, Purcedduzzi or Giggeri.

    More Italian desserts

    There are many fried Italian desserts traditionally made for the holidays. I will slowly add more to the list. For the moment, don't miss out on the famous Bow Tie Chiacchiere and the Italian fried Donuts Graffe.

    Check the category cookies and festivities desserts and for Christmas, you can choose from many below:

    • Torta Caprese with Almond and Chocolate - Gluten Free
    • Torrone Italian Nougat Recipe
    • Mini Meringues Recipe
    • Mont Blanc Dessert
    • Pavlova Recipe with Chestnut Mousse
    • Pastiera Napoletana

    If you are making Struffoli, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    struffoli recipe

    📋Traditional Struffoli Recipe With Cognac

    5 from 5 votes
    Laura Tobin
    Servings 8 people
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 3 hours hrs
    Print Recipe Save Saved! Pin Recipe
    Struffoli is an Italian dessert mostly known as a Christmas tradition from Naples, but in many other Italian regions are traditional during Carnival.
    Prevent your screen from going dark

    Equipment

    • Mini Measuring Set
    • Measuring mugs
    • KitchenAid Mixer
    • Silicone Pastry Mat
    • Deep Fryer

    Ingredients
     

    Struffoli (Pignolata)

    • 3 ½ cup flour
    • 1 teaspoon caster sugar
    • 3 tablespoon butter
    • 4 fresh eggs
    • 1 teaspoon lemon zest
    • 1 pinch salt
    • ½ cup Cognac
    • 1 cup honey
    • vegetable oil for frying
    • 1 tablespoon sprinkle of praline for decoration

    Instructions
     

    • Mix all the ingredients together to make the dough
      3 ½ cup flour, 1 teaspoon caster sugar, 3 tablespoon butter, 4 fresh eggs, 1 teaspoon lemon zest, 1 pinch salt, ½ cup Cognac
    • Let it rest for 1.5 hrs wrapped in a cling film.
    • Place the Struffoli dough over a floured surface, take a small piece of dough and roll it into a long thin shape.
    • Cut them into small pieces and continue with the rest of the dough. Keep them well floured so they don’t stick to each other.
    • In the meantime prepare the frying pan and heat up the oil. Start frying the Struffoli until they are golden. Turn them so they cook evenly.
      vegetable oil for frying
    • Place them on layers of kitchen paper to absorb the oil.
    • At this point you can freeze the Struffoli if you want to use them at a later time. You do not need to defrost them and bring them to room temperature, before continuing to the next step. They will defrost with the heat of the honey.
      Freeze the struffoli
    • Pour the Struffoli into a large frying pan and add 1 cup of honey. Stir well over a medium heat until the honey caramelizes, then completely coat the Struffoli.
      1 cup honey
    • Pour over a serving dish, and make them into the shape of a mountain.
    • Add some coloured sprinkles and let it cool completely before serving them.
    • They are now ready to eat. Enjoy!
      1 tablespoon sprinkle of praline

    Video

    Notes

    • If you like firm crunchy Struffoli do not add baking powder
    • You can substitute Cognac with Rum or white wine
    • Beside lemon zest, you can also add orange zest
    • To make it more festive, mix candied cherries or other candied fruits with the fried Struffoli
    • Once you fry the Struffoli you can freeze them and coat them in honey just before you want to serve them.
    • Let the dough rest for 1.5 hours before shaping the Struffoli balls
    NOTE: Once fried, you can freeze the Struffoli if you want to use them at a later time. You do not need to defrost them and bring them to room temperature, before continuing to the next step. They will defrost with the heat of the honey.

    Nutrition

    Calories: 393kcalCarbohydrates: 76gProtein: 8gFat: 2gCholesterol: 81mgSodium: 34mgPotassium: 110mgFiber: 1gSugar: 35gVitamin A: 120IUVitamin C: 0.2mgCalcium: 23mgIron: 3.1mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Flour

    • pizza bianca Romana
      White Pizza Bianca Romana To Make At Home
    • Italian Polenta Cake Recipe With Ricotta and Pine nuts
      Sweet Italian Polenta Cake Recipe With Ricotta
    • Semolina bread cut in slices
      Semolina Bread With Sesame Seeds (Pane Siciliano)
    • Gnocco Fritto Dough Recipe
      Gnocco Fritto Dough Recipe - Fried Italian Street Food

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. Natalie

      December 28, 2017 at 3:51 pm

      5 stars
      I never heard of Struffoli before, but it looks like something I'm gonna LOVE!!!

      Reply
      • Laura

        December 28, 2017 at 5:14 pm

        Ah, ah, thanks, I think you will

        Reply
    2. Lauren

      December 28, 2017 at 4:03 pm

      5 stars
      This looks so delicious! Definitely going to give it a try 🙂

      Reply
      • Laura

        December 28, 2017 at 5:15 pm

        Thank you, you will like them

        Reply
    3. Jessica Fasano Formicola

      December 28, 2017 at 4:23 pm

      5 stars
      These look insanely delicious! I think I could eat a whole batch by myself!

      Reply
      • Laura

        December 28, 2017 at 5:16 pm

        Yes, I can hardly resist temptation if there are any left

        Reply
    4. Suzy

      December 28, 2017 at 5:49 pm

      5 stars
      Oh my! So glad I came across this recipe for struffoli! The step-by-step photos are helpful!

      Reply
      • Laura

        December 28, 2017 at 5:59 pm

        I am glad it is helpful, they are very easy to make

        Reply
    5. Jill

      December 28, 2017 at 5:54 pm

      5 stars
      I have never heard of struffoli - but these look so good! Can't go wrong with fried dough!

      Reply
      • Laura

        December 28, 2017 at 6:00 pm

        Thanks, no you cannot go wrong

        Reply
    5 from 5 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

    More →

    Popular posts

    • Stuffed Round Courgettes
      Stuffed Round Courgettes - Round Zucchini
    • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
      Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
    • Pasta a frittata Italian fried pasta
      Pasta a Frittata: Italian Fried Pasta
    • Chiacchiare Italian fried cookies
      Chiacchiere - Italian Fried Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.