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This is the authentic Struffoli recipe, Italian honey balls dessert mostly known as a Christmas tradition from Naples. Dough flavored with lemon zest and cognac is shaped like gnocchi are deep-fried, then coated with caramelized honey. In many other Italian regions, it is also eaten during Carnival and has different names: Pignolata, Purcedduzzi or Giggeri.
Jump to:
- What is Struffoli
- Ingredients to make this Struffoli recipe
- How to make StruffoliStep by Step
- Coating the Struffoli
- Top tips
- Variations
- Storing and freezing Struffoli
- FAQ
- More Italian desserts
- 📋Traditional Struffoli Recipe With Cognac
What is Struffoli
Whatever the tradition, I am happy to eat them anytime: they are fried dough coated with caramelized honey.
The doughcan be flavored with lemon zest or orange flower water. But if you want the real thing, add some cognac.
This is my Aunt Ada's Struffoli recipe, and I could finish the entire plate by myself.
To make it festive, they are topped with rainbow sprinkles, and some recipes also mix them with "diavulilli" (little devil) candied fruits.
Ingredients to make this Struffoli recipe
For the Struffoli you will need:
- 3 ½ cups - 450 g of flour
- 3 tablespoon - 60 g of butter
- 1 teaspoon sugar
- 1 pinch salt
- 4 eggs
- 1 teaspoon lemon zest
- ½ cup - 120 ml of cognac
- 1 cup - 350 ml of honey
- Vegetable oil for deep frying
How to make StruffoliStep by Step
- Mix all the ingredients to make the dough.
- Let it rest for 1.5 hrs.
- Place the Struffoli dough over a floured surface, take a small piece of dough and roll it into a long thin shape.
- Cut them into small pieces and continue with the rest of the dough. Keep them well-floured, so they don’t stick to each other.
- In the meantime, prepare the frying pan and heat the oil. Start frying the Struffoli until they are golden. Turn them so that they cook evenly.
- Place them on layers of kitchen paper to absorb the oil.
NOTE: At this point, you can freeze the Struffoli if you want to use them at a later time.
Before continuing to the next step, you do not need to defrost them and bring them to room temperature.
They will defrost with the heat of the honey.
Coating the Struffoli
- Pour the Struffoli into a large frying pan and add 1 cup of honey. Stir well over medium heat until the honey caramelizes, then completely coats the Struffoli.
- Pour into a serving dish, and pile them into the shape of a mountain.
- Add some colored sprinkles and let them cool completely before serving.
They are now ready to eat. Enjoy!
Top tips
- If you like a firm, crunchy Struffoli do not add baking powder
- You can substitute Cognac with Rum or white wine
- Besides lemon zest, you can also add orange zest
- To make it more festive, mix candied cherries or other candied fruits with the fried Struffoli
- Once you fry the Struffoli, you can freeze them and coat them in honey just before you want to serve them.
- Let the dough rest for 1.5 hours before shaping the Struffoli balls
Variations
There are many Struffoli recipes with different ingredients to make the dough.
Some use other liquors than cognac, some add lemon or orange zest, and some add baking powder.
Originally there was no baking powder in the Struffoli dough, and I prefer it that way.
The Struffoli balls should not rise and become soft.
Instead, they should maintain a nice firm consistency to give a nice crunch to the bite.
Storing and freezing Struffoli
Even if it takes some time to roll out and cut the little balls, you don't have to do it right before your Christmas dinner.
Struffoli can be frozen after they are fried. They can be coated with caramelized honey just before serving.
So I always have a good supply during the festive seasons.I make a large quantity and freeze them before coating them with honey.
If I have unexpected guests or run out of dessert, they can be ready in minutes.
I fry a large batch of Struffoli and freeze them in a plastic bag.When I need them, I take out the necessary amount and put them straight into the pan with the honey.
They are done in a flash.
As a reserve for desserts, I also freeze Italian butter cookie dough and you can check the recipe here.
If you want to know what else I freeze in my freezer, you can read the article: Once a Month Freezer Meal Prep
FAQ
Can you freeze Struffoli?
Yes, you can freeze them before coating them with honey. When you want to serve them, place them directly from frozen in the pan with caramelized honey. They will be ready in a few minutes.
What part of Italy is Struffoli from?
Struffoli originates from Naples and is a classic Christmas dessert in most Southern Italian regions. They are also used at carnivals called Pignolata, Purcedduzzi or Giggeri.
More Italian desserts
There are many fried Italian desserts traditionally made for the holidays. I will slowly add more to the list. For the moment, don't miss out on the famous Bow Tie Chiacchiere and the Italian fried Donuts Graffe.
Check the category cookies and festivities desserts and for Christmas, you can choose from many below:
- Torta Caprese with Almond and Chocolate - Gluten Free
- Torrone Italian Nougat Recipe
- Mini Meringues Recipe
- Mont Blanc Dessert
- Pavlova Recipe with Chestnut Mousse
- Pastiera Napoletana
If you are making Struffoli, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Traditional Struffoli Recipe With Cognac
Struffoli is an Italian dessert mostly known as a Christmas tradition from Naples, but in many other Italian regions are traditional during Carnival.
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
⏲️Total Time 3 hours hours
Servings: 8 people
Print Rate Save
Author: Laura Tobin
Ingredients
Struffoli (Pignolata)
- 3 ½ cup flour
- 1 teaspoon caster sugar
- 3 tablespoon butter
- 4 fresh eggs
- 1 teaspoon lemon zest
- 1 pinch salt
- ½ cup Cognac
- 1 cup honey
- vegetable oil for frying
- 1 tablespoon sprinkle of praline for decoration
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Instructions
Mix all the ingredients together to make the dough
3 ½ cup flour, 1 teaspoon caster sugar, 3 tablespoon butter, 4 fresh eggs, 1 teaspoon lemon zest, 1 pinch salt, ½ cup Cognac
Let it rest for 1.5 hrs wrapped in a cling film.
Place the Struffoli dough over a floured surface, take a small piece of dough and roll it into a long thin shape.
Cut them into small pieces and continue with the rest of the dough. Keep them well floured so they don’t stick to each other.
In the meantime prepare the frying pan and heat up the oil. Start frying the Struffoli until they are golden. Turn them so they cook evenly.
vegetable oil for frying
Place them on layers of kitchen paper to absorb the oil.
At this point you can freeze the Struffoli if you want to use them at a later time. You do not need to defrost them and bring them to room temperature, before continuing to the next step. They will defrost with the heat of the honey.
Pour the Struffoli into a large frying pan and add 1 cup of honey. Stir well over a medium heat until the honey caramelizes, then completely coat the Struffoli.
1 cup honey
Pour over a serving dish, and make them into the shape of a mountain.
Add some coloured sprinkles and let it cool completely before serving them.
They are now ready to eat. Enjoy!
1 tablespoon sprinkle of praline
Video
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Notes
- If you like firm crunchy Struffoli do not add baking powder
- You can substitute Cognac with Rum or white wine
- Beside lemon zest, you can also add orange zest
- To make it more festive, mix candied cherries or other candied fruits with the fried Struffoli
- Once you fry the Struffoli you can freeze them and coat them in honey just before you want to serve them.
- Let the dough rest for 1.5 hours before shaping the Struffoli balls
NOTE: Once fried, you can freeze the Struffoli if you want to use them at a later time. You do not need to defrost them and bring them to room temperature, before continuing to the next step. They will defrost with the heat of the honey.
Nutrition
Calories: 393kcal | Carbohydrates: 76g | Protein: 8g | Fat: 2g | Cholesterol: 81mg | Sodium: 34mg | Potassium: 110mg | Fiber: 1g | Sugar: 35g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 3.1mg
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