Salento Purceddhruzzi (purcidduzzi).
Traditional Christmas sweets from Apulia.
The Salento Purceddhruzzi (purcidduzzi) are traditional Apulian Christmas sweets. They look very similar to Neapolitan struffoli, and people often think they are the same, but the similarity is only in shape and honey glaze; the ingredients are different as they contain no eggs but oil and liquor and have a different texture. The purcidduzzi are softer, but just as delicious. A must-try for sure! 🙂
I must thank Mrs. Rosalia for this recipe, which she shared with me in a cooking group. Each family in Apulia has its own recipe, passed down from mother to daughter. 🙂
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 cups all-purpose flour
- 2 tbsps sugar
- 1/3 cup olive oil
- 1 cup limoncello (or white wine, or another aromatic liquor)
- zest of one orange (untreated)
- 1 tsp baking powder (5 g)
- 1 pinch salt
- 1 cup wildflower honey
- as needed colored sprinkles
- as needed candied cherries (or pine nuts, or almond flakes)
Tools
- 1 Pastry Board
- 1 Bowl
Steps
Put the flour, liquor, sugar, baking powder, pinch of salt, and orange zest in a large bowl and mix with your hands.
Gradually add the oil and knead well to form a smooth, homogenous dough that doesn’t stick to your hands; if needed, add some more flour or liquor.Cover the dough with plastic wrap and let it rest for an hour at room temperature.
After resting, cut small pieces from the dough, roll them into very thin sausages with your hands, and cut them into small pieces. You can leave them plain like I did, or roll them over a grater like you would with gnocchi. Place them spaced apart on a lightly floured cloth.
Once all the purcidduzzi are ready, you can proceed to cooking them.Heat plenty of vegetable oil in a high-sided pan. Once the oil reaches the temperature (338°F), fry the purcidduzzi a few at a time and let them brown on all sides, stirring them often with a slotted spoon.
As soon as they are golden, remove them from the oil and place them on paper towels to drain.
Once all the purcidduzzi are cooked and cooled, place them in a bowl without the paper, and we can prepare the honey glaze.Place the honey in a small saucepan and melt it over low heat, stirring with a steel spoon. Once melted, turn off the heat, stir, and pour over the purcedduzzi.
Gently mix to glaze them evenly.
While still hot, place them on a tray and decorate with colored sprinkles and cherries.
Let them cool and absorb the flavors.
If you run out of honey, you can use my fake honey to glaze them. You can find the recipe BY CLICKING HERE.
The purcidduzzi are ready to be enjoyed… Bon Appétit!
Put the flour, baking powder, grated orange zest, pinch of salt, and liquor in the bowl 20 sec. / speed 3.
Add the oil and knead 4 min. / Dough mode.
Check the consistency with your finger; if it doesn’t stick to your hands, it’s fine. If it’s too hard, add a little more liquor and knead another 2 min. / Dough mode.Wrap the dough in plastic wrap and let it rest for an hour at room temperature.
Proceed to fry and glaze the purcidduzzi as described above.
The Salento Purceddhruzzi (purcidduzzi) are ready to be enjoyed… Bon Appétit!
Also try the Lecce Pasticiotti; you can find the recipe BY CLICKING HERE.
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