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You are here: Home / Dessert / Struffoli Italian Honey Balls

Struffoli Italian Honey Balls

November 22, 2018 by Marisa 36 Comments

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Struffoli Italian Honey Balls are a specialty treat during the Christmas holidays. They’re deep fried morsels of dough which are then dipped in a lemon honey syrup and topped with festive sprinkles

Honey balls decorated with sprinkles 

One thing I can pretty much predict for this holiday season is definitely a white Christmas.

Not that we’ve had a copious amount of snow in one snowfall. However, 5 centimetres or so of the white fluff every other day is certainly adding up.

But no complaining here! I much rather prefer the snow to the frigid cold air that’s gripping us today.

However, and more importantly are these Struffoli or rather honey balls which will most certainly grace our table this holiday season.

Fried dough balls coated in honey

 

What are Struffoli

Struffoli are teeny puffs of dough the size of a hazelnut and are deep fried till golden brown in colour. Then, they’re tossed in a warm honey and lemon syrup which the fritters lovingly soak up.

There’s a small amount of sugar in the dough itself and gets most of its sweetness from the warmed honey so do choose a good quality one.

I’ve added one of hubby’s fine grappas to the dough mixture but there are other great alternatives. You can use limoncello which would greatly compliment the lemon honey syrup. Rum or brandy are also wonderful choices.

Struffoli served in a cast iron pan

 

How To Serve Struffoli, Italian Honey Balls

There are many ways you can be creative when serving up these morsels!

Dust off your favourite holiday platter and pile them up high. Add a generous sprinkle of some festive nonpareils and you’ll have the appearance of a Christmas tree.

Or shape into a Christmas wreath. Simply grease a tall glass and place it in the centre of your serving plater and spoon handfuls of the honey balls around the glass.

Decorate with candied red and green cherries, sprinkles and allow to set an hour or so then remove the glass.

Honey balls with sprinkles

 

The Many Names of Struffoli, Italian Honey Balls

Struffoli are deep fried, honey drenched little morsels from Naples and are a typical Christmas time treat. Its history dates back to the 8th century when the Greeks colonized the southern Italian peninsula.

As with most Italian foods, these Struffoli are similar to other treats from different regions in Italy and go by different names.

In Abbruzzo, Le Marche and in Umbria they’re called Cicerchiata. In Basilica…Cicirata and in Calabria they’re known by Turtiddi.

And, as a reader kindly pointed out, in Sicily they are known as Pignoccata or even Pignolata!

Italian Honey Balls ready to serve

 

Whatever name you may call them we can certainly agree that they’re fun to make, yummy and extremely addictive!

Other Holiday Cookies You’ll Love:

Ciambelle Cookies

Italian Mostaccioli Cookie Recipe

Italian Rainbow Cookies

Happy Baking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Deep fried balls of dough
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3.12 from 9 votes

Struffoli Italian Honey Balls

Struffoli Italian Honey Balls are deep fried morsels of dough which are then dipped in a lemon honey syrup and topped with festive sprinkles.
Course Dessert
Cuisine Italian
Keyword Struffoli Italian Honey Balls
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 3 large eggs
  • 2 tablespoons sugar
  • 2 tablespoons oil I used canola
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons grappa limoncello or rum are also good choices
  • 1/2 cup milk
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 3 1/4 cups all purpose flour approximately
  • vegetable oil for deep frying

Honey Mixture

  • 1 cup honey
  • grated zest of a lemon
  • sprinkles of your choice

Instructions

  • In a medium sized bowl whisk together the eggs, sugar, oil, vanilla extract, grappa and milk.
  • Stir in the salt, baking powder, 3 cups of the flour and the remaining 1/4 cup of flour only as much as you need to achieve a soft malleable dough.
  • Transfer the dough to a lightly floured work surface and with floured hands knead lightly for a minute.
  • Cover the dough with plastic wrap and allow to rest for a 1/2 hour.
  • Cut off small pieces of dough at a time and roll out into 1/2 inch thick ropes. If the dough feels sticky, dust your hands lightly with flour.
    Rolling struffoli dough
  • Cut the ropes into small pieces the size of a hazelnut and shape into round balls with your hands.
  • Transfer the shaped balls to parchment lined cookie sheets and repeat with the remaining dough. (you'll need 2 parchment lined cookie sheets)
  • Fill a large and heavy deep sauce pot with oil, reaching about 2 inches high in the pot.
  • Heat the oil over medium high heat to about 350 degrees F. Use a candy thermometer for accuracy.
  • Fill a spider ladle or skimmer ladle with the pieces of dough and then using the ladle gently lower it into the hot oil.
  • Fry until golden brown for about 1 1/2  to 2 minutes, then transfer onto a paper lined tray to drain.
  • Repeat with the remaining pieces of dough. I fried the tiny balls in 3 batches)
  • In a separate large frying pan, heat the honey to a gentle simmer over low heat.
  • Add the lemon peel, stir and turn off the heat.
  • Add all the fried struffoli to the warmed honey and gently stir till the fried balls are evenly coated.
  • Arrange the honey balls on a serving plater and pour any remaining honey mixture over the struffoli.
  • Top with sprinkles of your choice and serve slightly warm or cooled off, allowing your guests to pluck the little morsels with their hands

Notes

Add your own touch by garnishing with your own choice of festive sprinkles, candied cherries or even roasted hazelnuts!
Store the struffoli covered at room temperature and enjoy within 3 days...if they last that long!
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

Filed Under: Dessert Tagged With: dessert, italian honey balls, Napoletan, struffoli

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Reader Interactions

Comments

  1. blankM. L. Kappa

    November 22, 2018 at 1:05 pm

    We have these in Greece—they’re called ‘loukoumades’. Delicious 😋

    Reply
    • blankMarisa

      November 22, 2018 at 10:31 pm

      Yes I’ve heard of loukoumades but I’ve never tried them. I’m sure their delicious…I love all Greek sweets!

      Reply
  2. blankLili

    November 22, 2018 at 2:49 pm

    Wow! They look so delicious Marisa! Yum… 🙂

    Reply
    • blankMarisa

      November 22, 2018 at 10:32 pm

      Thanks Lili, I thoroughly enjoy making these and they’re so addictive too!

      Reply
  3. blankMegala

    November 24, 2018 at 11:39 am

    Wow! Gorgeous honey balls!! These photos have stirred my cravings. 🙂

    Reply
    • blankMarisa

      November 25, 2018 at 11:21 pm

      Thanks Megala! We’ve thoroughly enjoyed ourselves gorging on these sweet treats.

      Reply
  4. blankStefanGourmet

    November 26, 2018 at 2:11 am

    I’ve made these for Christmas before. Very yummy.

    Reply
    • blankMarisa

      November 27, 2018 at 8:28 am

      Yes very yummy and quite fun to make as well!

      Reply
  5. blankMelanie @ Bon Appet'Eat

    November 28, 2018 at 11:49 am

    Oh. My. Gosh. I want to try some right now! Almost lunch time and I could start by dessert 🙂

    Reply
    • blankMarisa

      November 29, 2018 at 10:20 pm

      Melanie I’ve been known to start with dessert on quite a few occasions…these would test anyone’s willpower!

      Reply
  6. blankDiane Galambos

    November 28, 2018 at 7:28 pm

    Wow! Have never had these, but they look stunning. I am addicted to honey so it’s nice that you’re offering a way to make it into a lovely treat. Thx for sharing – and the clear instructions!

    Reply
    • blankMarisa

      November 29, 2018 at 10:24 pm

      Thanks Diane! Honey treats are synonymous with Christmas on my husbands side of the family…my mother-in-law made the best fritters with honey! I so wish I had her recipes!

      Reply
  7. blankthefoodblognet

    November 28, 2018 at 10:07 pm

    These little morsels look just amazing, Marissa! What a perfect festive treat, and I also love those pans!

    Reply
    • blankMarisa

      November 29, 2018 at 10:30 pm

      Thanks Colleen! These pans were such a wonderful find at Homesense and just perfect to showcase these festive honey balls. Makes eating the struffoli that much more enjoyable!

      Reply
  8. blankDenise from Urbnspice

    November 29, 2018 at 12:11 am

    How cute are these Struffoli, Marissa and your serving plates are adorable, too. I can imagine that these little morsels are fun to make. Thanks for sharing – it looks like a winner.

    Reply
    • blankMarisa

      November 29, 2018 at 10:35 pm

      Half the fun of making these is plating them in various different shapes and these pans were certainly put to good use. Thanks so much Denise!

      Reply
  9. blankannie@ciaochowbambina

    November 29, 2018 at 7:56 am

    These look amazing! Just like my gram used to make!! Wonderful!

    Reply
    • blankMarisa

      November 29, 2018 at 10:44 pm

      Grandmothers make the very best treats don’t they? And especially around the holidays…thanks so much Annie!

      Reply
  10. blankCiao Chow Linda

    November 29, 2018 at 5:03 pm

    Oh yum! It’s time for struffoli. Your photos have me drooling for them.

    Reply
    • blankMarisa

      November 29, 2018 at 10:47 pm

      Yes it’s definitely that special time of the year when platters of these are served and devoured! I’m glad the photos did them justice. Thanks Linda!

      Reply
  11. blankcrumbtopbaking

    November 30, 2018 at 6:21 am

    These sound like a perfect decadent treat for the holidays! And I know I said this on Instagram, but I love those little cast iron pans! Great recipe Marisa!

    Reply
    • blankMarisa

      November 30, 2018 at 8:08 am

      I loving these cast iron pans as well! I’m thinking they’ll make cute holiday pancakes and they double up as a serving tray for yummy struffoli. Thanks Leanne!

      Reply
  12. blanksugarlovespices

    November 30, 2018 at 12:33 pm

    They are the most traditional Christmas dessert on an Italian table. I love them, their fragrance, texture and mild sweetness. Plus, they look so so pretty any way you want to shape them. Love your presentation, Marisa!!

    Reply
    • blankMarisa

      December 1, 2018 at 9:47 pm

      Thanks so much! I so love these sweet traditions during Christmas time and find it extremely important to continue them as they bring about so many fond memories! Delicious ones!

      Reply
  13. blankDiane Maiorano

    December 21, 2018 at 2:29 pm

    Can you fry the balls two days before and then do the honey and other garnishes later?

    Reply
    • blankMarisa

      December 21, 2018 at 11:34 pm

      So I would definitely fry a day before serving and toss with honey mixture. Then day of serving toss again to redistribute the honey and top with sprinkles.

      Reply
  14. blankDiane Maiorano

    December 21, 2018 at 2:33 pm

    Can you make these in steps. I prepared the dough and would like to fry the same day and let cool and wrap in plastic or covered bowl and then do the honey and rest of the steps 1 or 2 days later. Would that be ok?

    Reply
    • blankMarisa

      December 21, 2018 at 11:33 pm

      Diane I would suggest you honey coat them soon after you fry them because the warmth of the fried dough will soak up the honey mixture much better. If serving the following day you’ll notice some of the honey will settle at the bottom of the plate…I simply scoop it up with a spoon and pour it back over the struffoli and then add the sprinkles at this point. Keep in mind that if you sprinkle the tops too soon like a day ahead, your struffoli might have coloured stains from the sprinkles. Hope this helps!

      Reply
  15. blankMarty Koho

    November 14, 2019 at 4:16 pm

    My family is from Sicily. We called them Pignoccata.
    Family favorite.

    Reply
    • blankMarisa

      November 15, 2019 at 12:52 am

      Hi Marty! Pignoccata name is new to me but does bring to mind the Sicilian pignolata which I imagine is the same. I must say that Sicily has some of the very best desserts to come out of Italy!

      Thanks so much for dropping by and commenting!

      Reply
  16. blankMarty

    November 16, 2019 at 4:14 pm

    I would like to know where you got the serving pieces. Their adorable & great for gift giving.

    Reply
    • blankMarisa

      November 16, 2019 at 11:40 pm

      Hey Marty! I got them at Homesense which is a bed, bath and kitchen supply store here in Montreal. They’re holiday themed cast iron skillets and yes they would indeed make lovely gifts. I’m looking forward to making festive pancakes in them…hope you find some in your area!

      Reply
  17. blankRamundo Landolfi

    December 19, 2019 at 5:09 pm

    thinking of trying this but in my air fryer ….. it has a rotating drum like a hamster wheel so i would imagine it would work out fine…..
    have you tried air frying them?

    Reply
    • blankMarisa

      December 21, 2019 at 10:00 pm

      Unfortunately no I’ve never tried an air fryer. If you give it a go do let me know.

      Reply
  18. blankDennis

    December 26, 2020 at 9:42 pm

    Do they increase in size once they are cooked or can you make them larger than hazelnut size?

    Reply
    • blankMarisa

      December 27, 2020 at 8:38 am

      Yes they do puff up in size and you can make them slightly bigger if you wish! The smaller size are the traditional way they’re made!

      Reply

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