🇮🇹 Italy · Dessert
Struffoli (Neapolitan Honey Balls)
By eatmundo · July 7, 2026
Struffoli are small, deep-fried dough balls, glazed with honey and adorned with candied fruit and colorful sprinkles. A traditional Neapolitan Christmas dessert, they are piled high into a festive mound, representing good fortune and abundance.
Ingredients
check them off as you prepareHow to Make It
- 1
On a clean work surface, create a mound with 500g all-purpose flour. Make a well in the center and add 4 large eggs, 50g granulated sugar, 50g softened unsalted butter, 1 teaspoon orange zest, 1/2 teaspoon lemon zest, 1 teaspoon vanilla extract, and a pinch of salt.
- 2
Using a fork, gradually incorporate the flour into the wet ingredients, then knead the dough by hand for about 10-15 minutes until it is smooth, elastic, and no longer sticky. The dough should feel soft and pliable. Cover it with plastic wrap and let it rest for 30 minutes at room temperature.
- 3
Divide the rested dough into 6-8 smaller portions. On a lightly floured surface, roll each portion into a thin rope, approximately 1 cm (3/8 inch) in diameter. Consistency in thickness will ensure even cooking.
- 4
Using a knife, cut the ropes into tiny pieces, about 0.5-0.7 cm (1/4 inch) in length. These are your 'struffoli'. As you cut, lightly dust them with flour to prevent sticking. They're meant to be small, like marbles.
- 5
In a large, deep pot or Dutch oven, heat 1.5 liters of vegetable oil over medium-high heat to 170-175°C (340-345°F). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle immediately and float to the top.
- 6
Fry the struffoli in small batches to avoid overcrowding the pot, which can lower the oil temperature. Cook for 2-3 minutes until they are golden brown and puffed up. Use a slotted spoon to remove them and transfer to a plate lined with paper towels to drain excess oil.
- 7
In a separate large saucepan, gently heat 250g honey over low heat until it becomes fluid. Be careful not to boil it. Add the fried struffoli to the warm honey and stir gently to coat them completely. This ensures every ball is deliciously sticky.
- 8
Add 50g chopped mixed candied fruit and 2 tablespoons of colored sprinkles to the honey-coated struffoli. Stir again to evenly distribute the toppings. The vibrant colors are a signature of this festive dessert.
- 9
Arrange the struffoli on a serving platter, shaping them into a festive mound or pyramid. Drizzle any remaining honey from the pan over the top, and finish with a final flourish of extra candied fruit and sprinkles. Serve warm or at room temperature. Buon Natale!
Frequently Asked Questions
How do I know if my struffoli dough has the right consistency before frying?+
The dough should be smooth, elastic, and not too sticky to handle. If it's too dry, add a tiny bit more egg; if too sticky, incorporate a tablespoon of flour at a time until it's pliable.
What is the ideal oil temperature for frying struffoli to ensure they cook through without burning?+
Maintain the vegetable oil at 350-375°F (175-190°C). This temperature ensures they puff up, cook evenly to a golden brown, and are not greasy or raw in the center.
How can I prevent the honey glaze from becoming too thick or hardening too quickly when coating the struffoli?+
Warm the honey gently with a splash of water or orange juice until fluid, but not boiling. Work quickly, coating the fried struffoli while both are still warm to ensure an even, glossy finish before the honey sets.
What are the traditional decorations for struffoli, and when should I apply them?+
Struffoli are traditionally adorned with colorful candied fruit (most commonly citron, orange, and cherry) and festive sprinkles. Apply these immediately after coating with the warm honey glaze, while it's still tacky, for best adherence.
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