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Struffoli

By Paula |

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Struffoli or honey balls, are a Neapolitan Dessert typically found around Christmas and Easter.

stack of struffoli on white plate with fork piercing one.

Pronounced strew-foal-e. Struffoli (or honey balls) are a Neapolitan Dessert. Typically found around Christmas and Easter. They are usually served in the shape of a wreath or Christmas tree. Any way you decide to plate them, they’re delicious. Normally I’d sprinkle my Struffoli with festive sprinkles, because well sprinkles just scream HAPPY, but I used all my sprinkles on sugar cookies. Lemon zest or candied orange peel would be lovely to garnish with as well.

Struffoli on white plate with fork piercing one struffoli ball.

TIPS FOR FRYING … 

Frying these babies can be a little trick. When frying the dough you HAVE TO KEEP IT AT the same temperature. I use my candy thermometer so I’m not guessing. Why you ask? WELL if your oil is too hot then it’s going to brown much too fast on the outside and not cook on the inside. Leaving you with what appears to be a burnt looking hush puppy and raw dough on the inside. Not what we’re going for. Additionally if the oil is not hot enough then it’s going to be extremely greasy and just plain yuck.

Start out frying a few at a time until you get your groove.

struffoli balls on white plate with fork
How to eat struffoli? 

 

I like to serve mine warm with a cup of coffee but, I really don’t think there is a wrong way to eat them. 

 

MORE DELICIOUS DESSERTS TO TRY

If you’re feeling inspired by my struffoli recipe, you’ll love these other decadent dessert recipes:

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Struffoli - Honey Balls

pile of struffoli on white plate with fork

Struffoli - Honey Balls.

Ingredients

  • 4 large fresh eggs
  • 3/4 cup sugar
  • 2 1/2 cups all purpose flour – plus additional for rolling
  • 1 1/2 teaspoon baking powder
  • 12 ounces honey
  • 1 teaspoon Pure Vanilla Extract
  • pinch kosher salt
  • 48 ounces vegetable oil
  • cinnamon sugar – for garnish
  • sprinkles – optional for garnish

Instructions

  1. Into your stand mixers bowl add flour, baking powder and salt. Mix to combine.
  2. Create a well in the bottom, add eggs, sugar and vanilla extract. Mix on low with your paddle attachment until well combined and dough has formed. IF dough is too sticky add a little flour.
  3. Allow dough to rest for approximately 10-15 minutes.
  4. Add oil to deep sided pan and heat to 350 degrees. NOTE: You will need to monitor oil to be sure it maintains a 350 degree temperature throughout (I recommend a candy thermometer).
  5. WHILE oil is heating. Roll dough onto a lightly floured surface into strands. Cut strands into roughly 1″ pieces.
  6. With lightly floured hands, roll each piece into a ball about the size of a large marble. Continue until all dough is formed into balls.
  7. When oil is at 350 degrees, CAREFULLY add a few balls at a time to oil, DO NOT CROWD PAN. Once the balls have risen to the top you’ll need to carefully turn them over with a spoon until they turn a nice golden color.
  8. With a skimmer transfer balls to a plate lined with paper towels to absorb the extra oil. Set aside. Continue until all balls have been fried.
  9. In a separate pan add honey and heat over low heat until honey is melted. Add cooked dough balls and turn to coat well with honey.
  10. Transfer coated honey balls to serving tray. Arrange them in either a wreath shape or a cone shape (tree like).
  11. Generously sprinkle with Cinnamon Sugar or Sprinkles.

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© Paula Jones
Cuisine: Italian / Category: Desserts

Comments

    • Paula says

      Thanks Jen! I don’t think I’ve ever used it for candy, but it sure does come in handy when frying ; )

  3. BNDQ8 says

    i totally know abt the oil temperature part coz i some how manage to burn the first few ..lol!!
    Lovely recipe!!

  5. Ciaochowlinda says

    I have a friend from Salerno who used to make these but it’s been years since she’s done it. You’re making me want some of those right now.

    • matt genovese says

      Yes, Christmas morning breakfast with a warm cup of cappucino is our traditional holiday breakfast. My Neapolitan wife and relatives always made struffoli on Christmas Eve. and they made enough to last through New Year’s morning as well, as long as we didn’t finish them long befrore that day. Plus we add lemon zest to the dough. Another tradition is to buy Panettones for holiday desserts as well, but struffoli is our favorite. Enjoy!

    • Paula says

      Thanks a bunch Sophie! They’re pretty hard to resist, they’re so little though that you don’t feel TOO bad about eating a dozen of them LOL!

  9. Kim Conover says

    Thank you for posting this recipe. Every Christmas my mom would set aside a weekend to make struffoli, pan dulce and English toffee for the holidays. I’m not sure how many batches of struffoli dough she would make, but near the end of the evening, my Dad and I, growing more tired by the minute and still rolling the dough at the kitchen table, knew they were closer to ovals than the round balls they started out as.
    Sadly, my sister kept all of the recipes to herself and refused to share them.
    These little honey balls were the highlight of Christmas all through my childhood and I am finally going to share them with my own daughters. Thank you so much and Merry Christmas to you and yours.

  10. bob says

    I have seen many receipes for this with zest of orange and lemon also some anise, are those necessary?
    Bob

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