Just imagine golden, honey-drenched dough balls sparkling with colorful sprinkles—that’s the magic of struffoli! These traditional Italian treats are perfect for holiday gatherings or sweet cravings. Whether you’re new to baking or a seasoned pro, our roundup of 18 delicious recipes will inspire you to create these festive bites. Ready to bring a taste of Italy to your kitchen? Let’s dive in!
Classic Honey-Coated Struffoli
Buckle up for the ultimate holiday treat that’s crunchy, sweet, and totally shareable. These bite-sized honey balls are fried to golden perfection and drenched in a sticky-sweet glaze. Get ready to impress at any festive gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Zest of 1 lemon
For frying:
– 4 cups vegetable oil
For the honey coating:
– 1 cup honey
– 1/2 cup granulated sugar
– 1/4 cup water
For garnish:
– 1/4 cup rainbow sprinkles
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
2. Make a well in the center of the dry ingredients and crack 3 large eggs into it.
3. Add 1/2 teaspoon vanilla extract and the zest of 1 lemon to the well.
4. Use a fork to gradually mix the wet ingredients into the dry until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Tip: Knead until the dough springs back when poked—this ensures a light texture.
6. Cover the dough with a damp kitchen towel and let it rest at room temperature for 20 minutes.
7. Divide the dough into 4 equal portions.
8. Roll each portion into a rope about 1/2-inch thick.
9. Cut each rope into 1/2-inch pieces to form small dough balls.
10. In a deep pot, heat 4 cups vegetable oil to 350°F over medium heat. Use a candy thermometer for accuracy.
11. Fry the dough balls in batches for 2–3 minutes, stirring occasionally, until golden brown. Tip: Do not overcrowd the pot to maintain the oil temperature.
12. Remove the fried struffoli with a slotted spoon and drain on a paper towel-lined plate.
13. In a medium saucepan, combine 1 cup honey, 1/2 cup granulated sugar, and 1/4 cup water.
14. Cook the honey mixture over medium heat, stirring constantly, until it reaches 240°F on a candy thermometer (soft-ball stage).
15. Remove the saucepan from the heat and immediately add all the fried struffoli, stirring gently to coat evenly. Tip: Work quickly before the syrup hardens for a glossy finish.
16. Transfer the coated struffoli to a serving platter and shape into a mound or wreath.
17. While still warm, sprinkle 1/4 cup rainbow sprinkles over the top.
18. Let the struffoli cool completely at room temperature for 1 hour to set.
Whip up this classic for a dessert that’s crispy on the outside with a chewy, honey-soaked center. The lemon zest adds a bright note that cuts through the sweetness. Serve it piled high on a platter or shape it into festive wreaths for a show-stopping holiday table.
Lemon Glazed Struffoli Balls
Forget everything you know about holiday desserts. These lemon-glazed struffoli balls are the bite-sized, citrus-kissed upgrade your table needs. They’re crispy, sticky, and impossible to stop eating.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1 tbsp unsalted butter, melted
– 1/2 tsp vanilla extract
– 1/4 tsp salt
For frying:
– 2 cups vegetable oil
For the glaze:
– 1 cup powdered sugar
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
Instructions
1. Combine 2 cups all-purpose flour, 3 large eggs, 2 tbsp granulated sugar, 1 tbsp melted unsalted butter, 1/2 tsp vanilla extract, and 1/4 tsp salt in a large bowl.
2. Knead the mixture by hand for 5 minutes until a smooth, elastic dough forms. Tip: If the dough feels sticky, dust your hands lightly with flour.
3. Divide the dough into 4 equal portions.
4. Roll each portion into a rope about 1/2-inch thick.
5. Cut each rope into 1/2-inch pieces to form small balls.
6. Heat 2 cups vegetable oil in a deep pot to 350°F over medium heat.
7. Fry the dough balls in batches for 2-3 minutes, stirring occasionally, until golden brown. Tip: Do not overcrowd the pot to maintain oil temperature.
8. Remove the fried balls with a slotted spoon and drain on paper towels.
9. Whisk together 1 cup powdered sugar, 1/4 cup fresh lemon juice, and 1 tbsp lemon zest in a large bowl until smooth.
10. Add all the warm fried balls to the glaze and toss gently to coat evenly. Tip: Work quickly while the balls are still warm for the glaze to set with a slight shine.
11. Transfer the glazed balls to a serving platter, separating any that stick together.
Just imagine that first bite: a crisp exterior gives way to a tender, airy center, all wrapped in a tart-sweet lemon glaze that’s bright and not overly sugary. Pile them high on a cake stand for a stunning centerpiece, or package small portions in clear bags as edible holiday gifts.
Chocolate Drizzled Struffoli
Viral holiday treat alert! These Chocolate Drizzled Struffoli are bite-sized fried dough balls, coated in honey and showered with chocolate. They’re the perfect make-ahead dessert for any festive gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 tablespoon orange zest
– Vegetable oil, for frying (about 4 cups)
For the honey coating:
– 1/2 cup honey
– 1/4 cup granulated sugar
For the chocolate drizzle:
– 1/2 cup semisweet chocolate chips
– 1 teaspoon coconut oil
Instructions
1. In a large bowl, whisk together the 2 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt.
2. Make a well in the center and add the 3 eggs, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1 tablespoon orange zest.
3. Use a fork to gradually incorporate the wet ingredients into the dry until a shaggy dough forms. Tip: The orange zest adds a bright, citrusy note that cuts the sweetness.
4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
5. Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
6. While the dough rests, pour the 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium heat to 350°F. Use a candy or deep-fry thermometer to monitor.
7. Divide the rested dough into 4 equal pieces. Roll each piece into a long rope about 1/2-inch thick.
8. Cut each rope into 1/2-inch pieces to form small dough balls.
9. Working in batches to avoid crowding, carefully fry the dough balls in the 350°F oil for 2-3 minutes, turning occasionally, until they are golden brown and puffed.
10. Use a slotted spoon to transfer the fried struffoli to a paper towel-lined plate to drain. Let cool slightly.
11. In a medium saucepan over low heat, combine the 1/2 cup honey and 1/4 cup sugar. Heat, stirring constantly, for 3-4 minutes until the sugar dissolves and the mixture is bubbly. Remove from heat.
12. Add all the slightly cooled struffoli to the honey mixture. Gently toss with a silicone spatula until evenly coated. Tip: Work quickly while the honey is warm for the best, stickiest coating.
13. Transfer the coated struffoli to a serving platter or large plate, shaping them into a mound or wreath shape. Let them set for 10 minutes.
14. In a small microwave-safe bowl, combine the 1/2 cup chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
15. Use a spoon to drizzle the melted chocolate over the struffoli mound in a zig-zag pattern. Tip: The coconut oil helps the chocolate set with a slight snap.
16. Let the chocolate drizzle set completely, about 15-20 minutes, before serving.
These struffoli boast a crisp exterior that gives way to a soft, cakey center. The honey glaze provides a floral sweetness, perfectly balanced by the rich, dark chocolate drizzle. Try serving them piled high on a cake stand for a stunning centerpiece, or package small clusters in cellophane bags as edible holiday gifts.
Orange and Almond Struffoli
A holiday dessert that’s pure joy—these Orange and Almond Struffoli are crispy, citrusy, and coated in a sticky honey glaze. Think festive donut bites meets Italian tradition, perfect for sharing (or not). Grab your ingredients and let’s fry up some happiness.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1 tbsp unsalted butter, softened
– 1 tsp baking powder
– 1/2 tsp salt
– Zest of 1 orange
– 1/2 cup finely chopped almonds
For the glaze:
– 1 cup honey
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tsp orange extract
– Vegetable oil for frying
– Sprinkles or extra chopped almonds for topping (optional)
Instructions
1. Combine 2 cups all-purpose flour, 3 large eggs, 2 tbsp granulated sugar, 1 tbsp unsalted butter, 1 tsp baking powder, 1/2 tsp salt, zest of 1 orange, and 1/2 cup finely chopped almonds in a large bowl.
2. Mix with your hands until a smooth dough forms, about 3-5 minutes. Tip: If the dough feels sticky, add a sprinkle of flour.
3. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
4. Divide the dough into 4 equal portions.
5. Roll each portion into a rope about 1/2-inch thick on a lightly floured surface.
6. Cut each rope into 1/2-inch pieces to form small dough balls.
7. Heat 2 inches of vegetable oil in a deep pot to 350°F using a candy thermometer.
8. Fry the dough balls in batches for 2-3 minutes until golden brown and puffed. Tip: Don’t overcrowd the pot to maintain oil temperature.
9. Remove with a slotted spoon and drain on paper towels.
10. In a saucepan, combine 1 cup honey, 1/2 cup granulated sugar, and 1/4 cup water over medium heat.
11. Stir constantly until the sugar dissolves and the mixture simmers, about 3-4 minutes.
12. Remove from heat and stir in 1 tsp orange extract.
13. Add the fried dough balls to the glaze and toss gently to coat evenly. Tip: Work quickly while the glaze is warm for best adhesion.
14. Transfer the coated struffoli to a serving plate and shape into a mound or wreath.
15. Top with sprinkles or extra chopped almonds if desired while still sticky.
16. Let cool for 10 minutes to set the glaze before serving.
Here’s the magic: each bite delivers a crisp exterior with a soft, orange-kissed center, all wrapped in that sweet, aromatic honey glaze. Serve them piled high on a platter for a showstopper, or package in little boxes as edible gifts—they stay deliciously chewy for days.
Vanilla and Cinnamon Struffoli
Bite into these golden, bite-sized Italian dough balls drenched in a sweet vanilla-cinnamon glaze. They’re crispy on the outside, fluffy inside, and perfect for holiday gatherings or a festive treat. Get ready to impress with this simple yet show-stopping dessert.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Vegetable oil for frying
- For the glaze:
- 1 cup honey
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- For garnish:
- 1/4 cup colorful sprinkles
Instructions
- In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
- Add 3 large eggs, 2 tbsp softened unsalted butter, and 1 tsp vanilla extract to the dry ingredients.
- Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough feels sticky, add 1 tbsp of flour at a time until manageable.
- Divide the dough into 4 equal portions and roll each into a rope about 1/2-inch thick.
- Cut each rope into 1/2-inch pieces and roll each piece into a small ball between your palms.
- Heat 2 inches of vegetable oil in a deep pot to 350°F using a candy thermometer. Tip: Test the oil by dropping in a dough ball—it should sizzle and float immediately.
- Fry the dough balls in batches for 2-3 minutes, stirring occasionally, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- In a saucepan, combine 1 cup honey, 1/2 cup granulated sugar, and 1 tsp ground cinnamon over medium heat.
- Stir constantly for 3-4 minutes until the sugar dissolves and the mixture bubbles lightly. Tip: Avoid boiling to prevent the glaze from hardening too quickly.
- Remove from heat and stir in 1 tsp vanilla extract.
- Pour the warm glaze over the fried dough balls in a large bowl, tossing gently to coat evenly.
- Transfer the struffoli to a serving platter and sprinkle with 1/4 cup colorful sprinkles while still sticky.
Glaze sets into a shiny, crackly shell that contrasts with the tender interior. Serve them piled high on a plate for a dramatic centerpiece, or package in small boxes as edible gifts. The vanilla and cinnamon meld into a cozy, aromatic sweetness that’s irresistible warm or at room temperature.
Pistachio Crusted Struffoli
Forget everything you thought you knew about holiday desserts. This Pistachio Crusted Struffoli flips the script—tiny fried dough balls get a nutty, crunchy upgrade and a sticky honey glaze that’s pure magic.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the dough balls:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 2 tbsp unsalted butter, softened
– 1 tsp vanilla extract
– Vegetable oil for frying
For the pistachio crust:
– 1 cup shelled pistachios, finely chopped
– 1/4 cup granulated sugar
For the honey glaze:
– 1/2 cup honey
– 1/4 cup water
– 1 tsp lemon zest
Instructions
1. Combine 2 cups all-purpose flour, 3 large eggs, 2 tbsp granulated sugar, 1/4 tsp salt, 2 tbsp softened unsalted butter, and 1 tsp vanilla extract in a large bowl.
2. Knead the mixture by hand for 5-7 minutes until a smooth, elastic dough forms. Tip: If the dough feels sticky, add 1 tbsp of flour at a time until it pulls away cleanly from the bowl.
3. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
4. Divide the dough into 4 equal portions on a lightly floured surface.
5. Roll each portion into a long rope about 1/2-inch thick.
6. Cut each rope into 1/2-inch pieces to create small dough balls.
7. Heat 2 inches of vegetable oil in a deep pot to 350°F using a candy thermometer.
8. Fry the dough balls in batches for 2-3 minutes until golden brown, stirring occasionally for even cooking.
9. Transfer the fried balls to a paper towel-lined plate to drain excess oil.
10. Combine 1 cup finely chopped pistachios and 1/4 cup granulated sugar in a shallow bowl.
11. Roll the warm dough balls in the pistachio-sugar mixture until lightly coated. Tip: Work quickly while the balls are still warm so the coating adheres properly.
12. Combine 1/2 cup honey, 1/4 cup water, and 1 tsp lemon zest in a small saucepan over medium heat.
13. Simmer the honey mixture for 3-4 minutes until slightly thickened, stirring constantly.
14. Drizzle the warm honey glaze over the pistachio-crusted dough balls. Tip: For extra shine, brush the glaze on with a pastry brush instead of pouring.
15. Let the struffoli sit for 10 minutes to allow the glaze to set slightly before serving.
Ready to serve? The pistachios add a satisfying crunch that contrasts beautifully with the soft, pillowy dough centers. Drizzle with extra honey for a sweeter bite, or serve them piled high on a platter with festive sprinkles for a show-stopping holiday centerpiece.
Rum-Infused Struffoli
Elevate your holiday dessert game with these rum-infused struffoli—tiny fried dough balls soaked in honey syrup and spiked with dark rum. They’re crispy, sticky, and utterly addictive. Perfect for festive gatherings or a boozy treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 1/4 cup unsalted butter, softened
– 1 tsp vanilla extract
– Vegetable oil for frying
For the syrup:
– 1 cup honey
– 1/2 cup granulated sugar
– 1/4 cup water
– 1/4 cup dark rum
– 1 tsp lemon zest
– 1/2 cup rainbow sprinkles
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt.
2. Add 3 large eggs, 1/4 cup softened unsalted butter, and 1 tsp vanilla extract to the bowl.
3. Mix with your hands until a smooth dough forms, about 5 minutes. Tip: Knead until no dry spots remain for even frying.
4. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
5. Roll the dough into 1/2-inch thick ropes on a floured surface.
6. Cut the ropes into 1/2-inch pieces to form small dough balls.
7. Heat 2 inches of vegetable oil in a deep pot to 350°F using a candy thermometer.
8. Fry the dough balls in batches for 2-3 minutes until golden brown, stirring occasionally. Tip: Do not overcrowd the pot to ensure even cooking.
9. Remove the fried balls with a slotted spoon and drain on paper towels.
10. In a saucepan, combine 1 cup honey, 1/2 cup granulated sugar, and 1/4 cup water over medium heat.
11. Bring the mixture to a simmer, stirring constantly until the sugar dissolves, about 3 minutes.
12. Remove the saucepan from heat and stir in 1/4 cup dark rum and 1 tsp lemon zest. Tip: Add the rum off the heat to preserve its flavor.
13. Pour the warm syrup over the fried dough balls in a large bowl, tossing gently to coat evenly.
14. Let the mixture cool for 10 minutes, then fold in 1/2 cup rainbow sprinkles.
15. Transfer the struffoli to a serving plate, shaping them into a mound or wreath.
Zesty and vibrant, these struffoli offer a crisp exterior that gives way to a chewy, rum-soaked center. The honey syrup caramelizes slightly, balancing the boozy kick with sweet warmth. Serve them piled high on a platter for a festive centerpiece, or package in jars as edible gifts—they’ll keep for days, getting even more flavorful.
Caramel Glazed Struffoli
Unwrap holiday magic with these bite-sized caramel bombs. Think crispy fried dough balls drenched in sticky-sweet caramel—perfect for sharing (or not). They’re the festive treat that disappears faster than wrapping paper.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 1/2 tsp vanilla extract
– Vegetable oil for frying
For the caramel glaze:
– 1 cup granulated sugar
– 1/2 cup water
– 1/2 cup honey
– 1 tbsp unsalted butter
– 1/2 tsp lemon juice
– Sprinkles for garnish (optional)
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt.
2. Make a well in the center and crack 3 large eggs into it; add 1/2 tsp vanilla extract.
3. Mix with a fork until a shaggy dough forms, then knead by hand for 5 minutes until smooth and elastic. Tip: If the dough feels sticky, dust lightly with flour—don’t over-add.
4. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
5. Divide the dough into 4 equal pieces; roll each into a 1/2-inch-thick rope on a floured surface.
6. Cut each rope into 1/2-inch pieces to form small dough balls.
7. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer to check.
8. Fry the dough balls in batches for 2–3 minutes until golden brown, stirring occasionally for even cooking. Tip: Don’t overcrowd the pot—fry in small batches to maintain oil temperature.
9. Remove with a slotted spoon and drain on paper towels; let cool completely.
10. In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, and 1/2 tsp lemon juice over medium heat.
11. Cook without stirring until the mixture reaches 240°F on a candy thermometer (soft-ball stage), about 8–10 minutes.
12. Remove from heat and stir in 1 tbsp unsalted butter until melted and smooth. Tip: Work quickly here—the caramel will thicken as it cools.
13. Immediately pour the hot caramel over the cooled dough balls in a large bowl; toss gently to coat evenly.
14. Transfer to a serving platter and shape into a mound or wreath; top with sprinkles if desired while still sticky.
Dig into these golden nuggets for a crackly caramel shell that gives way to a tender, airy center. The honey adds a floral depth that balances the sweetness—serve them piled high on a platter or tucked into mini cupcake liners for easy grabbing at parties.
Coconut Covered Struffoli
Get ready to level up your holiday dessert game with these bite-sized Italian gems. Golden fried dough balls get a tropical twist with a sweet coconut coating—they’re crunchy, chewy, and totally addictive. Perfect for sharing (or not) at any festive gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– Vegetable oil for frying
For the coating:
– 1 cup honey
– 1/2 cup granulated sugar
– 1 cup sweetened shredded coconut
– 1/4 cup rainbow sprinkles
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
2. Make a well in the center and add 3 large eggs, 2 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract.
3. Use a fork to gradually mix the wet ingredients into the dry until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
5. Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
6. Divide the dough into 4 equal portions and roll each into a 1/2-inch thick rope.
7. Cut each rope into 1/2-inch pieces and roll each piece into a small ball.
8. In a heavy-bottomed pot, heat 2 inches of vegetable oil to 350°F using a deep-fry thermometer.
9. Working in batches, fry the dough balls for 2-3 minutes until golden brown, stirring occasionally for even cooking.
10. Use a slotted spoon to transfer the fried struffoli to a paper towel-lined baking sheet to drain.
11. In a medium saucepan over medium heat, combine 1 cup honey and 1/2 cup granulated sugar.
12. Cook the honey mixture for 3-4 minutes, stirring constantly, until it reaches a thin syrup consistency.
13. Remove the saucepan from heat and immediately add all the fried struffoli, tossing gently to coat evenly.
14. Spread 1 cup sweetened shredded coconut on a large plate or baking sheet.
15. Working quickly while the syrup is still warm, roll the coated struffoli in the coconut to cover completely.
16. Transfer the coconut-covered struffoli to a serving platter and immediately sprinkle with 1/4 cup rainbow sprinkles before the syrup sets.
Vibrant and texturally exciting, these treats offer a satisfying crunch from the coconut shell that gives way to a soft, honey-kissed center. Serve them piled high on a festive platter or package individual portions in clear cellophane bags for edible party favors—the colorful sprinkles make them almost too pretty to eat.
Espresso Flavored Struffoli
Move over, boring holiday desserts. Espresso-flavored struffoli is here to wake up your taste buds with a caffeinated crunch. This Italian-American classic gets a modern, bitter-sweet twist that’s perfect for your festive table.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter, softened
– 1 tablespoon instant espresso powder
– 1/4 teaspoon salt
For frying & coating:
– 4 cups vegetable oil
– 1/2 cup honey
– 1/4 cup granulated sugar
– 1/4 cup chopped pistachios
– 1 teaspoon orange zest
Instructions
1. Combine 2 cups all-purpose flour, 3 large eggs, 2 tablespoons granulated sugar, 1 tablespoon unsalted butter, 1 tablespoon instant espresso powder, and 1/4 teaspoon salt in a large bowl.
2. Knead the mixture by hand for 8-10 minutes until a smooth, elastic dough forms. Tip: If the dough feels sticky, add 1 tablespoon of flour at a time until it’s workable.
3. Divide the dough into 4 equal pieces. Roll each piece into a 1/2-inch thick rope on a lightly floured surface.
4. Cut each rope into 1/2-inch pieces to form small dough balls.
5. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
6. Fry the dough balls in batches for 2-3 minutes until golden brown and puffed. Tip: Do not overcrowd the pot—fry about 15 balls at a time for even cooking.
7. Remove the fried struffoli with a slotted spoon and drain on a paper towel-lined plate.
8. Combine 1/2 cup honey and 1/4 cup granulated sugar in a saucepan over medium heat. Stir constantly for 3-4 minutes until the sugar dissolves and the mixture is bubbly.
9. Remove the honey mixture from the heat and immediately stir in 1 teaspoon orange zest. Tip: Adding the zest off the heat preserves its bright, aromatic flavor.
10. Toss all the fried struffoli in the warm honey mixture until evenly coated.
11. Arrange the coated struffoli on a serving plate, shaping them into a mound or wreath.
12. Sprinkle 1/4 cup chopped pistachios over the top while the honey is still sticky.
Vibrant with a deep coffee aroma, these bite-sized balls offer a satisfying crunch that gives way to a chewy, honey-soaked center. Serve them piled high on a platter for a dramatic holiday centerpiece, or package small portions in clear bags as edible gifts. The espresso cuts through the sweetness perfectly, making them dangerously addictive.
Lemon Zest and Poppy Seed Struffoli
Juicy, zesty, and utterly addictive—these bite-sized Lemon Zest and Poppy Seed Struffoli are your new holiday obsession. They’re fried to golden perfection, then tossed in a sweet honey glaze that clings to every nook. Get ready to impress with this modern twist on a classic Italian treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1 tbsp lemon zest
– 1 tbsp poppy seeds
– ¼ tsp salt
For frying:
– 4 cups vegetable oil
For the glaze:
– ½ cup honey
– 1 tbsp lemon juice
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp lemon zest, 1 tbsp poppy seeds, and ¼ tsp salt.
2. Crack 3 large eggs into the bowl and mix until a smooth dough forms.
3. Knead the dough on a floured surface for 5 minutes until elastic.
4. Roll the dough into ½-inch thick ropes, then cut into ½-inch pieces.
5. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
6. Fry the dough pieces in batches for 2–3 minutes until golden brown, stirring occasionally.
7. Remove the fried struffoli with a slotted spoon and drain on paper towels.
8. In a saucepan, warm ½ cup honey and 1 tbsp lemon juice over low heat for 3 minutes until thin.
9. Toss the warm struffoli in the honey glaze until evenly coated.
10. Arrange the glazed struffoli on a plate and let cool for 10 minutes to set.
These struffoli boast a crisp exterior with a soft, chewy center, bursting with bright lemon and nutty poppy seed flavors. Serve them piled high on a platter for a festive centerpiece, or package them in jars as edible gifts. They’re perfect for snacking straight from the fridge—the honey glaze firms up into a delightful, crackly shell.
Almond and Honey Struffoli
Picture this: golden, bite-sized dough balls fried to crispy perfection, then tossed in a warm honey glaze and showered with toasted almonds. Perfect for holiday gatherings or a sweet weekend project—this Italian classic gets a modern, crunchy twist.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 3 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- For the honey glaze:
- 1 cup honey
- 1/2 cup granulated sugar
- 1/4 cup water
- For finishing:
- 1 cup sliced almonds, toasted
- Rainbow sprinkles (optional)
Instructions
- Combine 2 cups all-purpose flour, 3 large eggs, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 2 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract in a large bowl.
- Knead the mixture by hand for 8-10 minutes until a smooth, elastic dough forms. Tip: If the dough feels sticky, dust your hands lightly with flour—avoid adding extra flour to the dough itself to keep it tender.
- Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
- Divide the dough into 4 equal portions.
- Roll each portion into a rope about 1/2-inch thick on a lightly floured surface.
- Cut each rope into 1/2-inch pieces to form small dough balls.
- Heat 2 inches of vegetable oil in a deep pot to 350°F using a candy thermometer. Tip: Maintain this temperature precisely; if the oil is too hot, the struffoli will brown too quickly without cooking through.
- Fry the dough balls in batches for 2-3 minutes until golden brown and puffed, stirring occasionally for even cooking.
- Transfer the fried struffoli to a paper towel-lined plate to drain excess oil.
- Combine 1 cup honey, 1/2 cup granulated sugar, and 1/4 cup water in a saucepan over medium heat.
- Bring the mixture to a simmer, stirring constantly until the sugar dissolves completely, about 3-4 minutes.
- Remove the glaze from heat and immediately toss all the fried struffoli in the warm glaze until evenly coated. Tip: Work quickly while the glaze is hot for the best adherence and shine.
- Transfer the glazed struffoli to a serving platter.
- Immediately sprinkle 1 cup toasted sliced almonds (and rainbow sprinkles if using) over the top, pressing gently to adhere.
- Let the struffoli cool for 15 minutes to set before serving.
Ready to dig in? These little gems offer a delightful contrast: crispy on the outside, soft and chewy inside, with the warm honey glaze and nutty almonds creating a sweet, aromatic finish. For a festive twist, shape them into a wreath on a platter or serve in individual cups with extra honey drizzle.
Rosewater and Cardamom Struffoli
Just when you thought holiday desserts couldn’t get more magical, meet this fragrant twist on a classic. Jewel-like fried dough balls get a floral, spicy upgrade with rosewater and cardamom. It’s the show-stopping centerpiece your table needs.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 3 cups all-purpose flour
– 3 large eggs
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted and cooled
– 1 tbsp rosewater
– 1 tsp ground cardamom
– 1/2 tsp salt
For frying and coating:
– 4 cups vegetable oil (for frying)
– 1 cup honey
– 1/2 cup granulated sugar
– 1/4 cup water
– 1/4 cup rainbow sprinkles (optional)
Instructions
1. Whisk the 3 eggs, 1/4 cup sugar, melted butter, rosewater, cardamom, and salt in a large bowl until smooth.
2. Add the 3 cups of flour gradually, stirring with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until it’s smooth and elastic. *Tip: If the dough feels sticky, add 1 tbsp of flour at a time until manageable.*
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope about 1/2-inch thick.
5. Cut each rope into 1/2-inch pieces with a sharp knife to form small dough balls.
6. Heat the 4 cups of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a candy thermometer to monitor.
7. Fry the dough balls in batches for 2-3 minutes, stirring occasionally, until they puff up and turn golden brown. *Tip: Don’t overcrowd the pot—fry about 1 cup of balls per batch for even cooking.*
8. Remove the fried struffoli with a slotted spoon and drain on a paper towel-lined plate.
9. Combine the 1 cup honey, 1/2 cup sugar, and 1/4 cup water in a saucepan over medium heat. Stir until the sugar dissolves.
10. Bring the syrup to a simmer and cook for 5 minutes without stirring until it thickens slightly. *Tip: The syrup is ready when it coats the back of a spoon.*
11. Pour the hot syrup over the warm struffoli in a large bowl. Toss gently to coat every piece.
12. Transfer the coated struffoli to a serving platter, shaping them into a mound or wreath.
13. Sprinkle immediately with rainbow sprinkles (if using) so they stick before the syrup sets.
Warm, fragrant, and impossibly addictive, these struffoli offer a crisp exterior that gives way to a soft, chewy center. The rosewater and cardamom create a sophisticated perfume that lingers with every honey-drenched bite. For a stunning presentation, arrange them on a platter with edible rose petals and extra cardamom pods tucked in between.
Chocolate Hazelnut Struffoli
Forget basic holiday desserts—this Chocolate Hazelnut Struffoli is your new festive obsession. Frying tiny dough balls until golden, then tossing them in a rich chocolate-hazelnut glaze creates bite-sized magic. Think Italian doughnuts meets Nutella heaven, perfect for sharing (or not).
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
– Vegetable oil for frying (about 4 cups)
For the chocolate hazelnut glaze:
– 1 cup chocolate-hazelnut spread (like Nutella)
– 1/4 cup heavy cream
– 1/2 cup chopped toasted hazelnuts
– 1/4 cup rainbow sprinkles
Instructions
1. Combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt in a large mixing bowl.
2. Make a well in the center and add 3 large eggs, 1 tablespoon softened unsalted butter, and 1 teaspoon vanilla extract.
3. Mix with a fork until a shaggy dough forms, then knead by hand on a floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes to relax the gluten.
5. Divide the dough into 4 equal portions and roll each into a 1/2-inch thick rope on a floured surface.
6. Cut each rope into 1/2-inch pieces with a sharp knife, keeping pieces separate to prevent sticking.
7. Heat 4 cups vegetable oil in a deep pot to 350°F using a candy thermometer for accuracy.
8. Fry dough pieces in batches for 2-3 minutes until puffed and golden brown, stirring occasionally for even cooking.
9. Remove with a slotted spoon and drain on paper towels—tip: fry in small batches to maintain oil temperature.
10. In a saucepan over low heat, warm 1 cup chocolate-hazelnut spread with 1/4 cup heavy cream, stirring constantly until smooth and pourable (about 3 minutes).
11. Pour the warm glaze over the fried struffoli in a large bowl and toss gently to coat evenly.
12. Transfer to a serving platter and immediately sprinkle with 1/2 cup chopped toasted hazelnuts and 1/4 cup rainbow sprinkles while glaze is still tacky.
13. Let set for 10 minutes before serving—tip: toast hazelnuts in a 350°F oven for 8 minutes for deeper flavor.
What emerges is a textural dream: crisp exteriors give way to tender, airy centers, all wrapped in that glossy chocolate-hazelnut embrace. The toasted nuts add crunch against the sweet sprinkles, making each bite a festive party. Serve these piled high on a platter with extra glaze for dipping, or package in clear bags as edible holiday gifts that’ll disappear fast.
Maple Glazed Struffoli
Crispy, golden dough balls drenched in sweet maple glaze—this Italian-American holiday treat gets a cozy upgrade. Forget complicated desserts; these bite-sized beauties come together with pantry staples. Serve them piled high for a show-stopping centerpiece.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tbsp granulated sugar
– 1/2 tsp salt
– 1/4 cup unsalted butter, softened
– 1 tsp vanilla extract
– Vegetable oil for frying
For the maple glaze:
– 1/2 cup pure maple syrup
– 1/4 cup honey
– 1 tbsp unsalted butter
– 1/2 tsp ground cinnamon
– Sprinkles or chopped nuts for topping (optional)
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/2 tsp salt.
2. Make a well in the center and crack in 3 large eggs.
3. Add 1/4 cup softened unsalted butter and 1 tsp vanilla extract to the well.
4. Use a fork to gradually mix the wet ingredients into the dry until a shaggy dough forms.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough feels sticky, add a sprinkle of flour—it should be soft but not tacky.
6. Cover the dough with a damp towel and let it rest at room temperature for 15 minutes.
7. Divide the dough into 4 equal portions.
8. Roll each portion into a rope about 1/2-inch thick.
9. Cut each rope into 1/2-inch pieces to form small dough balls.
10. In a deep pot, heat 2 inches of vegetable oil to 350°F. Use a candy thermometer for accuracy.
11. Fry the dough balls in batches for 2–3 minutes, turning occasionally, until golden brown. Tip: Do not overcrowd the pot to ensure even cooking and crispiness.
12. Remove with a slotted spoon and drain on paper towels.
13. In a saucepan over medium heat, combine 1/2 cup maple syrup, 1/4 cup honey, 1 tbsp butter, and 1/2 tsp cinnamon.
14. Bring the mixture to a simmer, stirring constantly, and cook for 3 minutes until slightly thickened.
15. Pour the hot glaze over the warm struffoli in a large bowl, tossing gently to coat evenly. Tip: Work quickly while both are warm for the best adhesion.
16. Transfer the glazed struffoli to a serving platter, shaping them into a mound or wreath.
17. Top immediately with sprinkles or chopped nuts if desired.
Melt-in-your-mouth tender with a satisfying crunch, these struffoli deliver warm maple-cinnamon notes in every bite. Pile them into individual cups for a grab-and-go treat, or drizzle with extra syrup for an indulgent finish. They’re perfect for holiday gatherings or a cozy night in—just try not to eat them all at once!
Anise Flavored Struffoli
Unwrap holiday magic with these bite-sized Italian treats! Anise flavored struffoli brings festive cheer—think crispy, golden dough balls coated in honey and sprinkles. Perfect for sharing or gifting, this recipe delivers authentic flavor with a modern twist.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 2 tablespoons unsalted butter, softened
– 1 tablespoon anise extract
– 1/4 teaspoon salt
For frying and coating:
– 1 quart vegetable oil
– 1 cup honey
– 1/2 cup multicolored sprinkles
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 3 large eggs, 2 tablespoons granulated sugar, 2 tablespoons unsalted butter, 1 tablespoon anise extract, and 1/4 teaspoon salt.
2. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 5 minutes until smooth and elastic.
3. Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes to relax the gluten.
4. Divide the dough into 4 equal portions and roll each into a 1/2-inch thick rope on a lightly floured surface.
5. Cut each rope into 1/2-inch pieces with a sharp knife, rolling each piece briefly between your palms to form small balls.
6. Heat 1 quart vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor the temperature.
7. Fry the dough balls in batches for 2-3 minutes until golden brown, stirring occasionally with a slotted spoon for even cooking.
8. Transfer fried balls to a paper towel-lined plate to drain excess oil, repeating until all dough is fried.
9. In a separate saucepan, warm 1 cup honey over medium heat for 3-4 minutes until thin and bubbly, but not boiling.
10. Gently toss all fried dough balls in the warm honey using a large spoon until evenly coated.
11. Sprinkle 1/2 cup multicolored sprinkles over the honey-coated balls while still sticky, mixing lightly to distribute.
12. Mound the struffoli on a serving plate, shaping into a wreath or pyramid as desired.
Witness the magic of crispy exteriors giving way to soft, anise-scented centers! The honey glaze adds a glossy sweetness that balances the licorice-like flavor. Serve these piled high on a platter for a festive centerpiece, or package in cellophane bags as edible gifts—they stay fresh for days at room temperature.
Walnut and Cinnamon Struffoli
Toss tradition aside—these walnut and cinnamon struffoli are bite-sized, golden-brown orbs that deliver a festive crunch and cozy spice in every pop. Think Italian holiday classic meets modern snack obsession, perfect for gifting or devouring straight from the bowl. They’re surprisingly simple to whip up, with a dough that fries into addictive little puffs, then gets tossed in a sticky-sweet honey glaze.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large eggs
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Vegetable oil, for frying (about 4 cups)
For the glaze:
– 1/2 cup honey
– 1/4 cup granulated sugar
– 1/2 cup chopped walnuts
– 1/2 teaspoon ground cinnamon
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
2. Make a well in the center of the dry ingredients and crack 3 large eggs into it.
3. Pour 2 tablespoons melted unsalted butter into the well with the eggs.
4. Use a fork to gently beat the eggs and butter together, then gradually incorporate the flour mixture until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Tip: If the dough feels sticky, add a sprinkle of flour, but avoid over-kneading to keep the struffoli tender.
6. Cover the dough with a damp kitchen towel and let it rest at room temperature for 15 minutes.
7. While the dough rests, heat 4 cups vegetable oil in a deep, heavy pot to 350°F. Use a candy thermometer to monitor the temperature accurately.
8. Divide the rested dough into 4 equal portions. Roll each portion into a rope about 1/2-inch thick.
9. Cut each rope into 1/2-inch pieces, rolling each piece briefly between your palms to form small balls. Tip: Keep the balls uniform in size for even frying.
10. Working in batches to avoid crowding, carefully drop the dough balls into the hot oil. Fry for 2-3 minutes, stirring occasionally, until they turn golden brown and puff up.
11. Remove the fried struffoli with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining dough.
12. In a medium saucepan over medium heat, combine 1/2 cup honey and 1/4 cup granulated sugar. Stir constantly until the sugar dissolves and the mixture bubbles lightly, about 3 minutes.
13. Remove the saucepan from the heat and stir in 1/2 cup chopped walnuts and 1/2 teaspoon ground cinnamon.
14. Add all the fried struffoli to the saucepan and gently toss with a spatula until evenly coated in the glaze. Tip: Work quickly while the glaze is warm for the best adherence.
15. Transfer the glazed struffoli to a serving platter, separating any clusters gently.
Mound these glazed bites high—they boast a crisp exterior that gives way to a soft, airy center, with the honey glaze setting into a delicate shell. The walnuts add a toasty crunch that plays perfectly against the warm cinnamon spice. Serve them piled into a festive bowl for sharing, or thread onto skewers with fresh fruit for a playful, portable treat.
Berry Compote Topped Struffoli
Whip up a festive twist on a classic Italian dessert! These bite-sized fried dough balls get a vibrant makeover with a tangy berry compote topping. Perfect for holiday gatherings or a sweet weekend treat.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Struffoli Dough:
– 2 cups all-purpose flour
– 3 large eggs
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– Vegetable oil for frying
For the Berry Compote:
– 2 cups mixed berries (fresh or frozen)
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 tsp cornstarch mixed with 1 tbsp water
For Assembly:
– 1/4 cup honey
– 1 tbsp colorful sprinkles
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
2. Add 3 large eggs, 1/4 cup softened unsalted butter, and 1/2 tsp vanilla extract to the dry ingredients.
3. Mix with your hands until a smooth dough forms, then knead on a floured surface for 3 minutes until elastic.
4. Divide the dough into 4 equal portions and roll each into a 1/2-inch thick rope on a floured surface.
5. Cut each rope into 1/2-inch pieces to form small dough balls, placing them on a parchment-lined tray.
6. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer to ensure accuracy.
7. Fry the dough balls in batches for 2-3 minutes until golden brown, stirring occasionally for even cooking.
8. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
9. In a saucepan, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tbsp lemon juice over medium heat.
10. Cook for 5 minutes until berries break down, then stir in the cornstarch mixture and simmer for 2 more minutes until thickened.
11. In a large bowl, toss the warm struffoli with 1/4 cup honey until evenly coated.
12. Arrange the honey-coated struffoli on a serving platter and spoon the berry compote over the top.
13. Sprinkle 1 tbsp colorful sprinkles over the compote for a festive finish.
You’ll love the contrast between the crispy, honey-glazed dough balls and the juicy, tart berry compote. Serve it warm for a gooey treat or at room temperature to let the flavors meld—either way, it’s a showstopper on any dessert table.
Summary
Vibrant and versatile, these 18 struffoli recipes offer a delightful taste of tradition perfect for any celebration. I hope you find a new favorite to sweeten your table! Give one a try, then drop a comment below telling me which you loved. If you enjoyed this roundup, please share it on Pinterest to spread the joy. Happy baking!
