This post may contain affiliate links. Please read my disclosure policy.
This is the authentic Struffoli recipe, an Italian dessert mostly known as a Christmas tradition from Naples, but in many other Italian regions, it is eaten during Carnival and has different names: Pignolata, Purcedduzzi or Giggeri.
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 flavoured 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) which are candied fruits.
No baking powder in the Struffoli recipe
There are many Struffoli recipes with different ingredients to make the dough. Some use other liquors than cognac, some add lemon or orange zest, 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.
Storing 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 butter biscuit dough and you can check the recipe here.
Ingredients to make this Struffoli recipe
For the Struffoli you will need:
- 3 1/2 cup – 450 g of flour
- 3 tbsp – 60 g of butter
- 1 tsp sugar
- 1 pinch salt
- 4 eggs
- 1 tsp lemon zest
- 1/2 cup – 120 ml of cognac
- 1 cup – 350 ml of honey
- Vegetable oil for deep frying
How to make Struffoli Step by Step
- Mix all the ingredients together to make the dough.
- Let it rest for 1.5 hrs.
- 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 that they cook evenly.
- Place them on layers of kitchen paper to absorb the oil.
NOTE: 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.
Coating 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 coats the Struffoli.
- Pour into a serving dish, and pile them into the shape of a mountain.
- Add some coloured sprinkles and let them cool completely before serving.
They are now ready to eat. Enjoy!
Tips for making the best Struffoli
- 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
More fried 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:
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.
Traditional Struffoli Recipe With Cognac
Ingredients
Struffoli (Pignolata)
- 3 1/2 cup flour
- 1 tsp sugar
- 3 tbsp butter
- 4 fresh eggs
- 1 tsp lemon zest
- 1 pinch salt
- 1/2 cup Cognac
- 1 cup honey
- vegetable oil for frying
Instructions
- Mix all the ingredients together to make the dough and it rests for 1.5 hrs.
- 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.
- 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.
- 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!
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
Nutrition
Recipes you might also like
For more winter desserts recipes, check out the category: Desserts
Also, check the recipes below for Christmas:
#yourguardianchef #decadent #dessert #butter
I never heard of Struffoli before, but it looks like something I’m gonna LOVE!!!
Ah, ah, thanks, I think you will
This looks so delicious! Definitely going to give it a try 🙂
Thank you, you will like them
These look insanely delicious! I think I could eat a whole batch by myself!
Yes, I can hardly resist temptation if there are any left
Oh my! So glad I came across this recipe for struffoli! The step-by-step photos are helpful!
I am glad it is helpful, they are very easy to make
I have never heard of struffoli – but these look so good! Can’t go wrong with fried dough!
Thanks, no you cannot go wrong