Struffoli is a delightful Italian dessert, traditionally prepared during Christmas and New Year celebrations. Originating in southern Italy, particularly in Naples, this festive treat is a crowd-pleaser that combines simplicity and decadence.

The dessert consists of small, marble-sized balls of sweet dough that are fried to golden perfection. After frying, the crispy morsels are coated in warm honey and often sprinkled with festive decorations like colorful sugar sugar decorations. Sometimes even candied fruit, or slivered almonds. The honey not only acts as a sweet binder but also imparts a glossy finish that makes struffoli as visually appealing as it is delicious.

Struffoli’s origins trace back to ancient times, with influences from Greek and Roman culinary traditions. Over centuries, it has evolved into a symbolic dish for Italian households, representing prosperity and togetherness. Families often gather in the kitchen to prepare struffoli, turning the process into a cherished holiday ritual.

The preparation of struffoli is as enjoyable as eating it. Making the dough requires simple pantry staples: flour, eggs, sugar, butter, and a touch of citrus zest for flavor. Once formed, the dough is cut into small pieces, rolled into balls, and fried until crispy. The final step, tossing the fried dough in honey, fills the air with an irresistible aroma.

How to Serve

Served as a centerpiece or shaped into festive wreaths or mounds, struffoli is a joyful treat that brings sweetness and tradition to any celebration. This dessert is a testament to the enduring charm of Italian holiday customs. 

Struffoli di Natale

Ingredients

2 ounces unsalted butter, melted
3 ½ to 4 Cups all purpose flour
4 Tablespoons sugar
3 large eggs + 1 large egg yolk
Pinch of salt
Zest of 1 organic lemon or 1 organic orange
1 – 2 Tablespoons orange juice / anisette liquor / limoncello

3 – 4 Cups vegetable or sunflower oil for frying

Topping:
1 Cup honey
Decorative sprinkles of your choosing

Instructions

1. Start by melting the better, either in the microwave or stovetop, and set aside to cool off.
2. While the butter is cooling, prepare a large frying pan by filling it ¾ up with vegetable or peanut oil.
3. In a large bowl, add the flour (start with 3 ½ cups), sugar, eggs + yolk, salt, orange zest, cooled butter and liquid of your choosing. (My favorites include orange juice, anisette liquor or Limoncello.)
4. To start off, mix all ingredients with a whisk. When the ingredients have started to come together, transfer the batter to a counter and continue working it with your hands until dough comes together fully and resembles a ball of pizza dough. Depending on the size of the eggs, the dough may be a bit soft, if so, add the rest of the flour you have reserved.
5.  Wrap dough in a clean kitchen towel and let it rest at room temperature for 30 minutes.
6. After it has had some time to rest, divide the dough into 7 – 8 pieces and roll each piece into strands that are approximately 18 inches long and 1 inch round.
7. Cut off pieces of dough into small rounds resembling marbles. Continue with the rest of the dough.
8. After all the dough has been cut into small pieces, heat the oil to 350 – 375 degrees (use a frying thermometer if needed) and using a strainer or slotted spoon carefully drop some of the struffoli into the oil, being careful not to overcrowd the pan.
9. Fry struffoli for approximately 2 – 4 minutes, until they are all uniform in color. They should be neither too light, nor too dark. Transfer fried struffoli to a cookie sheet that has been lined with paper towels and continue frying the rest of the struffoli.  

Honey Glaze

1. After frying all the struffoli, prepare the honey. In a large sauté pan set over medium temperature, heat the honey until very warm but not boiling.
2. Carefully add the struffoli to the warmed honey and using a rubber spatula or wooden spoon, gently coat them with the honey until well coated.
3. Turn the heat off and transfer to serving bowl. Add decorative sprinkles, as desired. 

Post Updated: December 17, 2024