Struffoli (Cicerchiata) An Authentic Italian Recipe
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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I absolutely love keeping my Italian ancestry alive, grazia for this wonderful recipe. Sally Wilson
Thank you, Sally! Happy to help! Merry Christmas!
Joining some of the others who have never heard of this dessert, thanks for enlightening me about it and how it is made. It would be perfect for a large holiday gathering of people and it looks so festive as a wreath or even a Christmas tree. I bet no one can eat just one!
I’ve never heard of or seen this, and I want it! At first glance I thought it was a ring of pine nuts. :-) I can imagine how festive and fun this would be to have on the holiday dessert table. Lovely!
Children especially love it, Valentina!
My goodness, Christina. I’ve not tried this nor seen this before, even if you posted it earlier. Where was I? This looks so intriguing and delicious. Thanks so much for sharing the recipe!
I’ve got tons of old ones, as I’m sure you have, also! Hope you give it a try!
These sound amazing! I really need to try them – perhaps when school is closed for the holiday!
Try it! It’s so much fun to eat! Will have to look up cuccidati as I’ve never heard of that!
It wouldn’t be Christmas in our house without some of these! Brings me back to my childhood… 😋
Agreed, Frank!
Hello. This is indeed called cicerchiata. It is traditional in Abruzzo and parts of Umbria. But is not for Christmas, it is a “dolce di carnevale”. Right now my aunt send me some pics (today is feb 13). I had a neighbor from Naples that made something similar, but the dough were rounder and bigger balls.
Hi Renzo, are I’m sure you already know, different regions of Italy have different traditions and I can tell you that my family in Lazio made cicerchiata at Christmastime. Thanks for letting me know that this is not the only time that it is made. In fact, I don’t know why it wouldn’t be made all year long, it’s so delicious! :)
Hi Christina,
We always made these at Christmastime too. And I am so-o-o happy to see that your family refers to this treat just as my family does. Usually, when call it this, some other Italian-Americans (I guess from different regions) they give me a confused look. But, since I’m also of Abruzzese extraction, I never say “struffoli”. Also, I was always taught that struffoli is more of a sort of puffy pastry ball formed by rolling in your hands before frying. They soak up the honey more and get wetter and softer.
On another note, my family always spelled it “cicerichiata” and pronounced it “CHEE-cher-ee-kee-AH-tah”. Now you have me wondering about that extra “i”.
P.S.–My grandmother told us that the name is derived from “ceci” which they resemble in size and color.
Hi Regina, my mother is here with me now and she thinks that it’s probably just a regional difference in dialect and pronunciation. Yes, the ceci reference is correct! :) So glad you enjoy these, too!
Thank your mom for me. Yes, that’s what I’m attributing it to also; there are just so many dialects. Can’t wait to make these for Christmas! Enjoy your holidays.
I will, thank you, Regina! You too!