Struffoli - Neapolitan Honey Balls

Struffoli

Struffoli are one of the most iconic Italian Christmas desserts — small, golden balls of fried dough tossed in warm honey and finished with colorful sprinkles. While they’re especially associated with Naples, versions of this dessert appear throughout Southern Italy and in many Italian‑American households during the holidays.

More than just a sweet treat, struffoli represent abundance, unity, and good fortune, which is why they’re traditionally piled high and shared with family during Christmas celebrations.

The word struffoli comes from the Greek word strongylos which means rounded. This is because the tradition traces back to Ancient Greece, where fried dough sweets soaked in honey were prepared for festivals. When Greek settlers arrived in southern Italy, particularly in the Ancient Greek colony in Naples, the recipe evolved into what we now recognize as struffoli.

Struffoli have endured for centuries because they’re more than dessert — they’re a ritual. Made in large batches, shared generously, and rooted in ancient tradition, they remain a symbol of sweetness, celebration, and togetherness during the Italian Christmas season.

Recipe

Serves 8 - 10 People

Ingredients

For the Dough:

• 3 cups (360 g) all-purpose flour

• 4 large eggs

• 3 tablespoons sugar

• 3 tablespoons unsalted butter, softened

• Zest of 1 lemon

• Zest of 1 orange

• 1 teaspoon vanilla extract

• Pinch of salt

For Frying:

• Neutral High Heat Point Oil (sunflower, canola, peanut)

For the Honey Coat:

• 1 cup (340 g) honey

• ½ cup (100 g) sugar

• 2 tablespoons water

• 2 tablespoons mixed citrus zest (lemon and orange)

• Sprinkles

• Candied orange or citron

• Candied cherries

Instructions

1. Make the dough

• In a large bowl, combine the flour, sugar, salt, and citrus zest.

• Add the eggs, softened butter, and vanilla.

• Mix until a dough forms, then knead until smooth and elastic, about 8–10 minutes.

• Wrap air tight in plastic and leave in refrigerator to chill for 30 minutes.

2. Shape the Struffoli.

• Divide the rested dough into smaller portions.

• Roll each portion into ropes about ½ inch thick.

• Cut into small pieces roughly the size of a chickpea.

• Lightly dust with flour to prevent sticking.

3. Fry

• Heat oil to 350–360°F (175–180°C).

• Fry the dough pieces in small batches, turning occasionally, until lightly golden — about 1–2 minutes.

• Remove with a slotted spoon and drain on paper towels.

4. Prepare Honey Glaze

• In a large pot, gently warm the honey, sugar, and water over low heat until the sugar dissolves. Stir in the citrus zest.

• Add the fried struffoli to the pot and gently toss until evenly coated.

5. Assemble and Decorate

• Transfer the honey‑coated struffoli to a serving plate.

• Shape into a mound or wreath while warm.

• Sprinkle generously with nonpareils and, if desired, candied citrus.

• Allow to set slightly before serving.

• Store at room temperature, loosely covered, for up to 2–3 days.