Struffoli (Italian honey balls) are the essential Neapolitan Christmas dessert: small, crisp balls of fried dough covered in caramelized honey. Having spent all my Christmases in Calabria with my family, I've had the chance to try all sorts of Italian Struffoli, but my favorite remains Zia Ada's. This recipe ensures a satisfying crunch and an authentic flavor profile by flavoring the dough with lemon zest and a mild liqueur.
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The practice of frying dough and sweetening it with honey dates back to the Middle Ages and the Renaissance.
Honey (miele) was the primary ancient Roman sweetener, maintaining its role into the Middle Ages , and was often associated with fritters (frittelle or crispelle).
This tradition of using honey in simple fried pastries has persisted in local and domestic recipes.
In many other Southern Italian regions (Campania, Calabria, Apulia), fried dough covered in honey is a classic to serve at Christmas time.
Examples include 'Nacatole and pitta 'nchiusa. Struffoli also takes different forms and names across Southern Italy: Pignolata, Purcedduzzi, or Giggeri.
Furthermore, in some southern regions, these fried desserts are a classic to serve during Carnival before Lent.
For more fried dough recipes you can check: Chiacchiere, Sicilian Cannoli and the Italian fried Donuts Graffe.
My Zia Ada recipe vs Neapolitan pasticcerie
Having spent all my Christmases in Calabria with my family, I've had the chance to try all sorts of Italian Struffoli, but my favorite remains Zia Ada's.
My Zia Ada's approach is similar to the classic recipe found in Il Talismano della Felicità, where she flavors the dough with lemon zest and a mild liqueur (traditionally Cognac).
This technique differs from other period recipes; for instance, examining a Cucina Italiana recipe from the 1970s shows they prepare a plain dough and add the peels only to the honey coating.
The essential similarity in all the traditional Italian recipes I've tried is the complete absence of baking powder.
To be authentic, the final dough must be crispy, not soft like a cake.
If you were to buy Struffoli in Naples, this is the version you would find in the pasticcerie: the fried balls mixed with diavulilli (candied fruits) and the distinctive white anise candies.
While you are free to add the anise, I frankly do not like that flavor at all.
Ultimately, while you can find different traditional versions of this recipe, the combination of zest and liqueur in my Zia Ada's method is the one I always preferred.
Ingredients
The ingredients for Struffoli are simple, but the quality, the choice of the liqueur, and the zest are critical to the final outcome.
Full measurements are available in the recipe card below.
- Flour: Standard all-purpose flour works well for this dough. We want the dough to remain firm, so a strong flour is unnecessary.
- Butter: Used for richness and to help bind the dough, ensuring a tender, yet firm, interior once fried. Lard can also be used as a traditional variation.
- Sugar: Just a small amount, as the primary sweetness comes from the honey coating.
- Salt: Essential for balancing the sweetness.
- Eggs: The main binding agent, providing structure.
- Lemon Zest: Provides the classic, fragrant Italian aroma. See below.
- Mild Liqueur (e.g., Homemade Orange Curacao): Traditionally, Cognac is used, but in this recipe, I use my homemade Curacao or Limoncello. This is the crucial ingredient for flavor and texture. (See Chef's Note below).
- Honey: Used for the thick, essential caramelized coating that binds the balls together.
- Vegetable Oil for deep frying: I prefer peanut oil as it can reach a higher temperature without deteriorating, resulting in a cleaner-tasting fry.
- Rainbow Sprinkles: For a colorful, festive finish.
- Candied Fruits ("Diavulilli"): As I like to repurpose and reduce food waste, the lemon zest and the candied fruits I use in this recipe are my homemade orange and lemon caramelized peels, made from the peel leftovers from my liqueur making.
Why No Baking Powder?
For an authentic, traditional Struffoli, you should not add baking powder.
The Struffoli balls must not rise and become soft; instead, they need to maintain a nice, firm consistency to give a satisfying crunch to the bite.
Step by Step instructions
Making the dough
- Mix all the ingredients-flour, butter, sugar, salt, eggs, lemon zest, and mild liqueur-to make the dough
- Knead the ingredients until a smooth, uniform dough forms.
- Cover the dough with a cloth and let it rest for 1.5 hours at room temperature. This rest is essential for a firm, crunchy texture.
- Place the rested dough over a lightly floured surface.
Shaping the balls
- Take a small piece of dough and roll it into a long, thin rope
- Using a knife or pastry cutter, cut the rope into small pieces. They can be made small or slightly larger (about the size of a chickpea).
- Once cut, roll the gnocchi into a ball to create perfect shapes.
- Continue rolling and cutting until all the dough is used, ensuring the small balls are kept well-floured so they don't stick to each other.
Frying the struffoli
- Heat the vegetable oil at 355 F - 180 C in a deep fryer or pan
- Fry the Struffoli in batches until they are golden brown.
- Use a slotted spoon to turn the balls so they cook evenly.
- Transfer the fried Struffoli to a plate lined with kitchen paper to absorb excess oil.
- You can store them in an airtight container and freeze them if you do not want to use them immediately
Coating with honey
- Place the struffoli in a large frying pan and pour the honey over
- Stir quickly and thoroughly until all the balls are completely coated in the honey.
- Pour the coated Struffoli onto your serving dish and pile them into the shape of a mountain or ring/wreath shape.
- Immediately sprinkle with rainbow sprinkles and candied fruits (like Diavulilli) while the honey is still warm
- Let them cool completely before serving. The honey will harden as it cools, setting the final shape.
Serving Suggestions
Struffoli are typically served piled high on a platter, but you can get creative for individual servings or a show-stopping holiday table.
Enjoy them at the end of a lavish Italian meal with a rich espresso.
For an adult pairing, the flavors work beautifully alongside a digestive liqueur, which is mandatory for good digestion after a large Italian dinner.
Serve a selection of your own homemade liqueurs to impress your guests.
Top Tips & Make-Ahead Strategy
The Perfect Crunch
- For an authentic and firm, crunchy Struffoli, do not add any leavening agent like baking powder.
- Make sure you allow the dough to rest for the full 1.5 hours before shaping.
Make-Ahead & Freezing
Struffoli is the perfect dessert to prepare in advance, saving you time during the busy holiday season.
- You can freeze the fried Struffoli after they are fried and before coating them in honey.
- To serve them, take the Struffoli straight from the freezer and drop them immediately into the pan with hot caramelized honey. The heat of the honey will defrost them instantly, and they will be ready in a few minutes.
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
Variations
If you don't have the mild liqueur (Cognac), you can substitute it with white wine.
You can substitute orange zest for lemon zest or even use both for an extra aromatic flavor.
To make it more festive, mix candied cherries or other candied fruits with the fried Struffoli.
FAQ
Yes, you can freeze the Struffoli after they have been fried but before coating them with honey. When you want to serve them, place them directly from frozen into the pan with caramelized honey. They will be ready in a few minutes.
Struffoli originates from Naples and is a classic Christmas dessert in most Southern Italian regions. They are also eaten during Carnival in some regions and are 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:
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.
The Original Struffoli: Classic Neapolitan Honey Balls (No Baking Powder!)
Verified Culinary AuthorityVideo
Ingredients
Struffoli (Pignolata)
- 3 ½ cup flour
- 1 teaspoon caster sugar
- 3 tablespoon butter
- 4 fresh eggs
- 1 teaspoon lemon zest
- 1 pinch salt
- 1 cup Cognac
- 2 cup honey
- vegetable oil for frying
- 1 tablespoon sprinkle of praline for decoration
Instructions
- Mix all the ingredients together to make the dough3 ½ cup flour, 1 teaspoon caster sugar, 3 tablespoon butter, 4 fresh eggs, 1 teaspoon lemon zest, 1 pinch salt, 1 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.
- 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.2 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
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
Natalie
I never heard of Struffoli before, but it looks like something I'm gonna LOVE!!!
Laura
Ah, ah, thanks, I think you will
Lauren
This looks so delicious! Definitely going to give it a try 🙂
Laura
Thank you, you will like them
Jessica Fasano Formicola
These look insanely delicious! I think I could eat a whole batch by myself!
Laura
Yes, I can hardly resist temptation if there are any left
Suzy
Oh my! So glad I came across this recipe for struffoli! The step-by-step photos are helpful!
Laura
I am glad it is helpful, they are very easy to make
Jill
I have never heard of struffoli - but these look so good! Can't go wrong with fried dough!
Laura
Thanks, no you cannot go wrong