Meet Struffoli: The Italian Classic Your Holiday Dessert Table Needs

Sometimes, you just want to put something different from the usual goodies on your holiday dessert table. Or maybe something new in addition to the usual because if we’re honest, we don’t want to get rid of the pecan pie, cookie trays, chocolate candy, or even the much-maligned fruit cake (which can be really delicious if you do it right). But we would like to mix it up a bit and add something unexpected, and this year, that something is: Struffoli.

What Is Struffoli

These Italian honey dough balls are sweet small rounds of fried dough, often arranged in a festive wreath shape, and coated with caramelized honey. We’re kind of wondering why they haven’t become standard on American holiday dessert tables, but Italian-Americans and those who live in Italy know the deliciousness of this fried pastry that’s garnished with sprinkles or with candied orange or lemon peel depending on preference.

Like many dishes with origins that can be traced back to a specific culture, the recipe can be just a bit different from one family to the next, one town to the next, or even one country to the next. It’s thought that struffoli originated in Greece, not Italy. The word struffoli is believed to come from the Greek word strongoulos. However, the sweet treat hopped across the Mediterranean Sea at some point and it’s now often associated with Italy.

In Naples, struffoli is a traditional Christmas sweet. Outside of Naples, particularly in the Abruzzi region, it’s called "Cicerchiata" and served during Carnival. In Calabria, the dessert is known as "Scalilli." Whether you call the dessert by an Italian name or just honey dough balls, they’re a delicious fried pastry to pop into your mouth when you want a burst of sweetness.

How to Make Struffoli

Struffoli is simple to make, but it does take some time. Part of that time is allowing the dough—made from flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt—to rise. After the dough is formed, it gets cut into tiny balls, and deep-fried—a few at a time. It’s time-intensive, but not difficult.

For the sweet coating, cook honey until a small amount dropped into cold water forms a soft ball. When it does, add the fried dough balls to the honey and coat them all. After they’re coated, shape them into a ring (or during the holidays, call it a wreath), a tree, or a stacked tower, and decorate with colorful ​​sugar sprinkles or candied orange or lemon peel.

What you end up with is something Allrecipes member Debbie CAL describes as “similar to the crispy ends of a funnel cake. The honey hardens to a taffy consistency. You eat them by picking them off the wreath shape and so you can nibble at them while sitting around the table.”

Count us in!

Making Struffoli Ahead of Time 

Though this dessert is best enjoyed straight away, you can store the struffoli, without the honey, for 4 to 5 days. A few hours before serving, crisp the dough balls in the oven and add heated honey. Finish up by shaping them and adding the decorations.

How to Store Leftover Struffoli

Store leftover struffoli in an air-tight container at room temperature for 2 or 3 days or up to 5 days in the refrigerator. The refrigerated struffoli will have a slightly different texture, but will still be delicious, especially if you reheat them (similar to a doughnut).

Get the recipe: Struffoli o Cicerchiata (Italian Honey Dough Balls)