The holidays at my house always feel brighter when there's a plate of struffoli on the table. These tiny golden honey balls are crunchy on the outside, soft on the inside, and piled high like a sweet little wreath with sprinkles on top.
Jump to:
It's one of those Italian desserts that instantly brings the family together. I grew up watching my nonna fry batch after batch while we waited impatiently for the honey drizzle and sprinkles. And honestly, it's just as fun to make today with my kids hovering around the kitchen.
If you love traditional Italian holiday desserts, you might also enjoy my Ricotta Cheesecake- they're soft, festive, and pair perfectly with a cup of coffee.
What is Struffoli?
Struffoli is a traditional Neapolitan dessert made of small dough balls that are fried until golden, then tossed in warm honey syrup and decorated with sprinkles. Traditionally served around Christmas, this dessert looks like a festive wreath and always sparks joy when it's brought to the table.
The texture is everything: lightly crisp on the outside but soft when you bite in, with the sweetness of honey and a pop of citrus from orange and lemon zest.
Key ingredients you'll need
Here's what you'll need to make a batch of struffoli at home:
- All-purpose flour - 2 cups, plus a little extra for dusting
- Butter - unsalted, for richness in the dough
- Eggs - 3 large, to bind everything together
- Citrus zest - a mix of orange and lemon zest for bright flavor
- Honey - to coat the fried dough balls in sweet syrup
- Orange juice - freshly squeezed, adds tang to the honey coating
- Sprinkles - rainbow nonpareils are traditional, but holiday-colored ones work too
How to make Struffoli step by step
Making struffoli is easier than it looks - just follow these steps.
Make the dough
Place flour, sugar, citrus zests, salt, and baking powder in a food processor. Pulse to combine. Add butter and pulse until the mixture looks sandy. Add eggs and vanilla, then pulse until it forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll into balls
Cut the chilled dough into 8 pieces. Roll each into a rope about ½-inch thick and 10-12 inches long. Cut into ½-inch pieces and roll each into a ball. Place on a floured baking sheet.
Fry until golden
Heat canola oil in a heavy-bottomed pan to 350°F. Fry the dough balls in batches for about 2 minutes, stirring gently, until puffed and golden. Remove with a slotted spoon and drain on paper towels.
Toss in honey syrup
In a large skillet, heat honey and orange juice until warm and syrupy. Add all the fried dough balls, turn off the heat, and toss to coat. Let cool slightly.
Assemble
Spray the outside of a drinking glass and place it in the center of a platter. Spoon the struffoli around the glass to form a wreath shape. Drizzle with extra honey syrup, sprinkle generously, and let sit for 10 minutes before removing the glass.
Tips for perfect Struffoli
- Watch your oil temperature - too hot and the balls will brown outside but stay raw inside. Too cool and they'll soak up oil.
- Don't skip the zest - the citrus gives struffoli its signature flavor.
- Make ahead - fry and coat them in honey earlier in the day; they'll hold beautifully until dessert time.
- Variations - add candied fruits or chopped nuts if you'd like.
Storage and serving
Struffoli tastes best fresh, but you can store them in an airtight container at room temperature for 3-4 days. Don't refrigerate them, or they'll lose their crispness.
Serve them as the centerpiece for your Christmas dessert table, or bring them to a holiday gathering - they always disappear quickly.
FAQ
Struffoli is a traditional Italian Christmas dessert made of fried dough balls coated in honey and sprinkles.
Yes, you can bake them, but they won't have the same crisp texture as the fried version.
A mild honey like clover or acacia works best so it doesn't overpower the citrus.
They keep for 3-4 days at room temperature in an airtight container.
Recipes you may also like
📖 Recipe
Classic Struffoli Recipe (Italian Honey Balls)
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 large wreath (10-12 servings) 1x
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
These tiny golden honey balls are crunchy on the outside, soft on the inside, and piled high like a sweet little wreath with sprinkles on top. A festive Neapolitan dessert perfect for the holidays.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 1 cup honey
- 2 tablespoons fresh orange juice
- Sprinkles (rainbow nonpareils or holiday colors)
- Canola oil, for frying
Instructions
- Place flour, sugar, salt, baking powder, orange zest, and lemon zest in a food processor and pulse to combine
- Add butter and pulse until mixture resembles coarse sand
- Add eggs and vanilla, then pulse until a dough forms
- Wrap dough in plastic and chill for 30 minutes
- Cut dough into 8 pieces, roll each into a rope, cut into ½-inch pieces, and roll into balls
- Place dough balls on a floured baking sheet
- Heat canola oil in a heavy-bottomed pot to 350°F (177°C)
- Fry dough balls in batches for 2 minutes, stirring gently until puffed and golden
- Remove with slotted spoon and drain on paper towels
- In a large skillet, warm honey and orange juice until syrupy
- Add fried dough balls, toss to coat, then let cool slightly
- Place a sprayed glass in the center of a platter and spoon struffoli around it to form a wreath
- Drizzle with extra honey syrup and top with sprinkles
- Let sit for 10 minutes before removing the glass and serving
Notes
Best enjoyed the day they're made. Store at room temperature in an airtight container for 3-4 days. Don't refrigerate to maintain crispness. Add chopped nuts or candied fruit if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 18g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Comments
No Comments