Original Neapolitan Struffoli: the irresistible symbol of the holidays, a dessert that smells of tradition and conquers both adults and children every year. Small golden dough balls, fried in lard or oil, then coated in fragrant honey and decorated with colorful sprinkles: a triumph of taste and joy that immediately brings the Christmas atmosphere into your home.
Their origins go back to ancient history: the name derives from the Greek στρογγυλός, “roundish”, and it refers to the shape of the balls. A legacy of Magna Graecia, where a similar dessert, the loukoumades, still exists today. Others, however, link them to the Andalusian tradition of piñonate.
Whatever their true history, one thing is certain: struffoli are the most beloved Christmas dessert of all time, an evergreen classic that cannot be missing from the holiday table. Prepare them following the original recipe and bring home an authentic piece of Naples!
Also try these delicious Christmas desserts:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Original Struffoli Recipe
- 3 1/4 cups flour
- 3/4 cup sugar
- 3 tbsp butter
- 3 eggs
- 2 egg yolks
- 1 pinch salt
- 1 lemon
- to taste vegetable oil
- 1 cup honey
- 2 tbsps sugar
- 4 tbsps water
- to taste colored sprinkles
Preparation of Original Neapolitan Struffoli
Mix the flour with the sugar, whole eggs and yolks, butter, grated lemon zest, and a pinch of salt.
Work the mixture well, forming a ball and let it rest for about two hours.
Cutting a piece at a time from the dough ball, form sticks about a quarter inch thick and cut them into small cubes.
Lightly flour them and fry a few at a time in plenty of hot oil over medium heat. When they are just golden, drain them on absorbent paper.
Prepare the syrup by boiling the honey and sugar with four tablespoons of water. When the syrup reaches a golden color, lower the heat and immerse the struffoli, mixing quickly and gently with a wooden spoon to cover them completely.
Immediately pour them onto a tray and decorate with the colored sprinkles.
Storage of Original Neapolitan Struffoli
Struffoli keep perfectly for 3-4 days at room temperature in an airtight container. It is important to keep them away from heat sources and moisture, so they remain crisp with the honey well adhered.
Avoid the refrigerator: it would make the dough hard and the honey sticky. If you want to prepare them in advance, you can fry the balls the day before and coat them with honey just before serving.
Related Recipes
FAQ
Can I bake struffoli instead of frying them?
The traditional version involves frying, which ensures the classic crunchy outside and soft inside texture. Baked, they will be drier and less authentic, but it’s still possible.
Which honey is best for struffoli?
Multiflower honey is most used: fragrant, delicate, and perfect for coating the balls without overpowering their flavor.
Why are my struffoli hard?
Probably the dough was overworked or overcooked. Knead quickly and fry for only a few minutes: they should be just golden, not dark.
