The Christmas Struffoli are one of the most searched and prepared Christmas desserts in Italy, a traditional recipe that returns to festive tables every year with its irresistible aroma of honey and citrus. Small golden balls, crunchy on the outside and soft inside, covered in warm honey and colorful sprinkles: that’s why this original struffoli recipe is a timeless classic. Whether you want to prepare them traditionally or you’re looking for a lighter, softer, or quicker version, you’ll find all the steps to achieve perfect struffoli, shiny, fragrant, and that don’t get soggy.
In many Italian regions, struffoli are known by different names: in Abruzzo and Marche, they are called cicerchiata, while in Calabria and Sicily, they are known as pignolata. All these variants tell the richness of Italian traditional Christmas sweets, but the base remains the same: a simple dough that transforms into an explosion of honey, citrus, and color.
This recipe is designed for those who want to prepare soft and crunchy struffoli, without ammonia and with easy-to-find ingredients. Perfect for those who love homemade desserts, for those looking for a reliable grandmother’s recipe, or for those who want to bring a great classic to the table that always wins over both adults and children. During the Christmas period, struffoli become a true symbol of celebration: they are prepared in advance, given as gifts to friends and family, decorate the table, and fill the house with one of the most delightful aromas.
If you want to serve a dessert that truly embodies the festive spirit, struffoli – or cicerchiata, or pignolata – are the ideal choice. With this version, you can achieve a perfect result even on the first try: small, uniform balls, golden and dry frying, honey that stays shiny and enveloping for days.
If you’re looking for more delicious recipes, check here: don’t miss these delights that will win you over:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 16People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, Easter
Ingredients
- 28 oz all-purpose flour
- 6 eggs
- 5.5 oz butter (melted and cooled)
- 2/3 cup sugar
- 3/4 oz rum
- 2 lemons (zest)
- 1 tsp baking powder
- 2 pinches salt
- 1.5 qt vegetable oil
- 21 oz honey
- as needed colorful sprinkles
Tools
- Stand Mixer
- Rolling Pin
- Pastry Board
Struffoli Preparation
Start by pouring the flour into a mound on a pastry board or in a large bowl. In the center, add the eggs, sugar, cold melted butter, a pinch of salt, the grated zest of the lemons, and the rum (or liquor). Work the dough with your hands or with a stand mixer until you get a smooth, homogeneous, and elastic dough. Once ready, form a ball, cover it with a clean cloth, and let it rest at room temperature for about 30 minutes. This time will allow the dough to relax, making it easier to work with.
After the resting time, take the dough and divide it into pieces. With each piece, form long cords about half an inch thick.Cut each cord into small pieces about half an inch (no larger!). To keep them round and regular, you can quickly roll them between your hands or on the board with a gentle motion.
Heat plenty of peanut oil in a large pot and bring the temperature to about 340°F (you can check it with a kitchen thermometer). Fry a few balls at a time to avoid sticking and ensure even cooking. When they are golden (it will take about a minute), remove them with a skimmer and place them on paper towels to remove excess oil.
Separately, melt the honey in a saucepan over low heat. When the honey is completely fluid, add the fried struffoli and mix gently with a spoon, so they are all evenly coated.Arrange the struffoli on a serving plate, and shape them as you prefer: a pyramid, a crown, or simply a mountain of sweetness. Decorate as desired: with colorful sprinkles, candied cherries, orange zest, and, if you like, some toasted almonds for an extra crunchy touch.
Let cool completely before serving. The honey will slightly solidify, giving the struffoli that typical shine and crunchiness that makes them irresistible.
Storage, Tips for Christmas Struffoli
Struffoli can be perfectly stored for 4-5 days in a cool, dry place, covered with a glass dome or in an airtight container. The more days pass, the more the honey will envelop them, making them even more fragrant.
If you want to make them even more aromatic, you can add a sprinkle of cinnamon or a drop of liquor directly to the honey during the final stage.
They make a cute, tasty, and very appreciated Christmas gift idea!
FAQ
Can I prepare the struffoli in advance?
Yes, you can fry the balls the day before and glaze them with honey just before serving.
Are they gluten-free?
No, but you can try making them with a gluten-free flour mix suitable for sweets.
What type of honey can I use for Christmas struffoli?
If you prefer a more delicate taste, use acacia honey. If you love more intense flavors, try chestnut honey.
How to make Christmas struffoli soft inside and crunchy outside?Work the dough well without adding too much flour and fry a few balls at a time in hot but not boiling oil.
What is the difference between struffoli, cicerchiata, and pignolata?The base is similar, but shape and regional traditions vary. Struffoli = Naples, cicerchiata = Abruzzo/Marche, pignolata = Calabria/Sicily.
