Struffoli are a honey-coated, traditional Italian Christmas treat. Little balls of pastry are deep fried, and coated in honey; simply delicious! Try this authentic Italian recipe from my Nonna.
Originally published December 24, 2013.
Struffoli are a must-make at Christmas in many Italian homes.
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You may recall the cioffe I made earlier this year: Italian deep fried bows of lightly sweetened pastry?
What is Struffoli?
Struffoli or cicerchiata (referring to the fact that they look like little ceci beans) uses the exact same dough. However, instead of rolling out the pastry thinly and shaping into bows, little tiny balls are formed when the pieces of dough are fried. These little puff balls of dough are then coated in sweet honey for a finger-licking and slightly addictive treat! Actually, the question above should be “what are struffoli?” because it’s plural. Struffolo is singular.
Here’s my Nonna Chiarina’s easy struffoli recipe, or “cicerchiata” (CHEE-cherr-KEY-ahta) recipe which is another name for the same treat.
If you leave this platter in an accessible area, you will think it has a magical disappearing quality!
Serving Struffoli
What is a serving of struffoli? Does anyone even know? I would say half a cupful would be a proper amount per serving, but has it ever happened? I don’t think anyone really knows!
Struffoli Recipe
A traditional Italian recipe. This will make two large open rings of small balls of dough.
FULL PRINTABLE RECIPE BELOW
Ingredients~
- eggs
- sugar
- salt
- whisky or clear liqueur
- flour
- honey
- colored sprinkles, dragées
Using a mixer, place eggs, sugar, salt, and whisky in a large bowl.
Mix for two minutes or so (if making by hand, combine the ingredients, and whisk well).
Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix again. I love my Danish whisk!
Next, add the remaining flour and mix until a slightly sticky dough forms.
With hands, shape dough into a ball and refrigerate, covered, for about half an hour.
Remove from fridge and cut dough in half, and keep one half covered. Now, depending on how large you want your little balls to be, follow the directions below:
Small Balls of Struffoli
Cut the half piece of dough in two, and roll them out to about ¼” thickness. Slice into long strips, then cut into tiny pieces. Repeat with the rest of the dough.
Larger Balls of Struffoli
Cut a piece of dough from half of the batch and roll it into a long rope to about the thickness of a Sharpie, or between a Sharpie and a pencil.
Then cut into small pieces. Repeat with the rest of the dough.
Using a cake lifter, gently and carefully drop the balls into hot oil.
Deep fry these little guys (in small batches), which will puff up into small balls of pastry which look like ceci, or garbanzo beans.
When they turn a little brown, remove from the hot oil and place on a paper towel-lined plate.
When all of the dough is fried, mix with some warm honey. Either add the struffoli to the honey in the pot, or pour warm honey over the warm struffoli in a bowl.
Shape into a wreath, fill a bowl, or place on a plate in a mound.
If making a wreath or ring, just keep piling on the balls and don’t worry about the shape. Once the ring cools, you can fix the form to your liking.
Finally, sprinkle with edible Christmas or multi-colored sugar decorations, and/or silver dragees.
Allow to cool completely. The cicerchiata ring will become more firm when cool. If you want an easier and quicker serving method, just use a festive bowl or plate to fill.
I hope you enjoy this struffoli recipe as much as my others!
How Long do Struffoli Last?
Struffoli are good for at least four days, but I doubt you will have this issue. They never last more than two days in my house! They’re quite addictive!
Storing Struffoli
There’s no need to refrigerate struffoli. Just keep them covered at room temperature.
Can I Freeze Struffoli?
If you want to freeze struffoli, do so before adding the honey, however, for best results, serve them fresh and as soon as they’re ready.
Struffoli: a Honey Sweetened Italian Christmas Treat
A traditional Italian fried dough treat, coated in honey.
Ingredients
- 3 large eggs
- 1/4 cup (57 g) sugar
- 1 oz (30 ml) Scotch whisky (or any similar, clear liquor)
- 1/4 tsp salt
- 12 oz (340 g) plain/all purpose flour
- 8 oz (227 g) warm honey (preferably raw) use more or less to your liking
- colored sprinkles or dragées
Instructions
- Using a mixer, place eggs, sugar, salt, and whisky in a large bowl. Mix for two minutes or so (if making by hand, combine the ingredients, and whisk well).
- Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix again. I love my Danish whisk!
- Next, add the remaining flour and mix until a slightly sticky dough forms. With hands, shape dough into a ball and refrigerate, covered, for about half an hour.
- Remove from fridge and cut dough in half, and keep one half covered. Now, depending on how large you want your little balls to be, follow the directions below:
- Small Balls of Struffoli: cut the half piece of dough in two, and roll them out to about ¼" thickness. Slice into long strips, then cut into tiny pieces. Repeat with the rest of the dough
- Larger Balls of Struffoli: cut a piece of dough from half of the batch and roll it into a long rope to about the thickness of a Sharpie, or between a Sharpie and a pencil. Cut into small pieces. Repeat with the rest of the dough.
- Using a cake lifter, gently and carefully drop the balls into hot oil. Deep fry these little guys (in small batches), which will puff up into small balls of pastry which look like ceci, or garbanzo beans.
- When they turn a little brown, remove from the hot oil and place on a paper towel-lined plate.
- When all of the dough is fried, mix with some warm honey. Either add the struffoli to the honey in the pot, or pour warm honey over the warm struffoli in a bowl. Shape into a wreath, fill a bowl, or place on a plate in a mound.
- Finally, sprinkle with edible Christmas colored decorations, and/or silver dragees.
Notes
If making a wreath or ring, just keep piling on the balls and don't worry about the shape. Once the ring cools, you can fix the form to your liking.
Nutrition Information:
Yield: 20 Serving Size: 2 TbspAmount Per Serving: Calories: 121Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 41mgCarbohydrates: 25gFiber: 0gSugar: 12gProtein: 3g
Nutrition information is only estimated.
MERRY CHRISTMAS from my cucina to yours!
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Never heard of anything like this but sounds and looks absolytely lovely!!
I’ve never heard of this dessert before. Looks so delicious, fun, and festive!
It is! I hope you give it a try sometime! :)
I am SO going to make these. I’ve never heard of such a thing, but I know that it’s something that would be huge in our house and it’s gorgeous.
This makes me happy! Your family will love this, Christiane! :)
Ahhhhh, struffoli!!! This brings back memories. My grandmother would always make this for the holidays, but my mother didn’t carry on the tradition. Have had them in so long. I must make :)
Yes! Carry on the tradition, Brandon! I think it’s really wonderful to make dishes our family made in the past! Enjoy!
So neat! I’ve heard of struffoli but have never tried it – now I’ll definitely have to! I love that this is sweetened with honey. My kids would have a blast helping me make this!
Absolutely, Kimberly! This is a perfect Christmas treat for little ones to help make! They will love eating it, too!
I’ve never heard of Struffoli, but this looks great! So pretty and it sounds delicious!
The flavor of the pastry and honey is the best, Annie!
Merry Christmas Christina! I love the STRUFFOLI recipe. We make them as well. They are addicting, you can’t just have one, so sweet and fun to eat. We pile them up in the shape of a tree or a small mountain. but never have make them into a wreath…Thank for the idea, it looks beautiful…Hope that your day is filled with fun, family, friends, and lots of yummy food! Dottie :)
Beautiful, reminds me of my childhood, I remember my Aunt making but she made them bigger or maybe I was smaller. It’s delicious and was always made at Christmas.