My First Struffoli Fiasco
I tried making these honey balls as a young bride. Oh, what a mess! My dough was too sticky. The oil was too hot. I ended up with little burnt pebbles. My husband ate them anyway. I still laugh at that.
But I learned something important. Cooking is about trying again. It is not about being perfect. That matters more than any recipe. Have you ever had a kitchen disaster? What did you make?
Little Balls of History
These sweet puffs are very old. Grandmothers in Naples, Italy, have made them for centuries. They are for Christmas and big family parties. The honey means a sweet life. The shape means togetherness.
Fun fact: The name “struffoli” might come from a Greek word. That word means “round.” Isn’t that neat? Food connects us to so many stories. Making them lets you be part of that long, sweet story.
The Joy of Frying Dough
Frying can seem scary. But it is just quick cooking in hot oil. The key is the temperature. Use a thermometer if you have one. The little dough balls should dance in the oil. They will turn a happy, golden brown.
Listen for the gentle sizzle. Doesn’t that smell amazing? That smell is pure comfort. When they are done, let them cool completely. This keeps them crispy before the honey bath. Do you like fried dough treats? Beignets or churros?
The Sticky, Sweet Magic
Now for the best part. You warm the honey in a pan. You add all your golden puffs. You stir gently until every single one shines. This is the magic glue. It turns many little pieces into one beautiful treat.
Then you add the fun. Toss in those colorful sprinkles! The nuts and candied fruit are optional. But they add nice little surprises. I love the crunch of an almond. Which add-in sounds best to you?
Sharing is the Real Recipe
You pile the warm, sticky mound on a plate. Let it set. Then, you do not just cut a slice. You use two spoons to serve it. Or let friends pluck pieces right from the pile. This is how it is meant to be eaten.
This matters. Food made by hand is a gift of time and love. Sharing it from a common plate makes a moment special. It says, “We are together.” That is the secret ingredient no list can ever show you.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (10 ounces/283 grams) | |
| Sugar | ¼ cup (1¾ ounces/50 grams) | |
| Table salt | ½ teaspoon | |
| Baking powder | ¼ teaspoon | |
| Large eggs | 3 | lightly beaten |
| Unsalted butter | 4 tablespoons | melted and cooled slightly |
| Vanilla extract | 2 teaspoons | |
| Vegetable oil | 2 quarts | for frying |
| Honey | 1 cup | |
| Multicolored nonpareils | 2 tablespoons | plus extra for garnish |
| Sliced almonds | ¼ cup | toasted (optional) |
| Candied orange peel | 2 tablespoons | chopped fine (optional) |
| Candied cherries | 8 | for garnish (optional) |
My Honey-Glazed Memory Balls
Hello, my dear! Let’s make Struffoli. These are little Italian pastry puffs. They are crisp, golden, and soaked in sweet honey. My Nonna taught me this recipe when I was your age. We made them for every holiday. The kitchen smelled like vanilla and happiness. Doesn’t that sound lovely? I still laugh at that messy first try. My dough was everywhere! But the result is pure magic. Tiny, joyful bites that stick together in a big, shiny mound. Let’s create some sweet memories together.
Step 1: First, we make our dough. Whisk the flour, sugar, salt, and baking powder in a big bowl. Add the eggs, melted butter, and vanilla. Stir it all until a soft dough forms. Then, knead it on the counter for just thirty seconds. It will feel a little sticky, like play dough. That’s perfect. (A hard-learned tip: wrap the dough and chill it if you need a break. It waits patiently for you!).
Step 2: Now, heat your oil in a big pot. While it warms, shape the dough. Divide it into six pieces. Flatten one piece into a small rectangle. Then, cut it into tiny little squares. They don’t need to be perfect balls. Just separate them on your baking sheet. I always think this part is fun. It’s like making edible confetti!
Step 3: Time to fry! Use a slotted spoon to lower about 25 pieces into the hot oil. They will foam and dance. Stir them gently as they cook. In just a few minutes, they turn a beautiful golden brown. Lift them out to drain on paper towels. Doesn’t that smell amazing? It reminds me of county fair doughnuts.
Step 4: Let all the little puffs cool completely. This is important. They need to be crisp before their honey bath. You can even make them a few days ahead. I often do this. It makes the final assembly so easy. Quick quiz: What smell reminds you of a happy memory? Share below!
Step 5: The magic happens here. Warm the honey in a saucepan until it bubbles gently. Take it off the heat and add all your cool puffs. Stir until every single one is shiny and coated. Let them sit for five minutes to soak up all that sweetness. This step makes them wonderfully sticky.
Step 6: Finally, stir in your colorful nonpareils. Add the almonds and orange peel if you like them. Pile everything onto a lightly oiled platter into a glorious, sparkly mound. Top with candied cherries for a festive touch. Let it set before serving. Use two spoons to serve, or let friends pluck pieces right from the platter!
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes (plus cooling)
Yield: 8 servings
Category: Dessert, Holiday
Three Sweet Twists to Try
This recipe is like a dear friend. It welcomes little changes. Here are three fun ideas for your next batch. Which one would you try first? Comment below!
Lemon Sunshine: Use lemon zest in the dough. Swap the vanilla for lemon extract. It tastes like a sunny afternoon.
Chocolate Dream: Add a tablespoon of cocoa to the flour. Use chocolate sprinkles instead of nonpareils. A chocolate lover’s delight.
Winter Spice: Add a pinch of cinnamon to the dough. Use chopped pecans instead of almonds. It feels so cozy and warm.
Serving Your Sweet Masterpiece
These puffs are a celebration all by themselves. But here are some ideas. Pile them on a pretty cake stand. Scatter extra sprinkles around the plate. For a special touch, serve with a dollop of sweet ricotta on the side. It’s a lovely, creamy contrast.
What to drink? For grown-ups, a small glass of sweet dessert wine is perfect. It sips like honey itself. For everyone, a pot of peppermint tea or cold milk is just right. Which would you choose tonight?
Keeping Your Honey Balls Happy
Let’s talk about storing these sweet puffs. They keep well at room temperature for three days. Just wrap the platter tightly in plastic wrap. I like to freeze them before adding the honey glaze.
Freeze the plain, fried balls in a single layer first. Then pop them into a bag. They will keep for a whole month. This is perfect for getting ahead for a party.
I once made a triple batch for my grandson’s birthday. Having them frozen was a lifesaver. I just warmed the honey and tossed them in that morning. Batch cooking like this saves your future self time and stress.
Have you ever tried storing it this way? Share below!
Little Troubles and Easy Fixes
Is your dough too sticky? Just grease your hands lightly. This makes shaping the little pieces much easier. I remember when my dough stuck to everything.
Is the oil temperature wrong? Use a thermometer. If the oil is too cool, the balls get greasy. If it’s too hot, they brown too fast. Controlling the heat gives you a perfect, crisp puff.
Is the honey glaze too thick or thin? Heat it slowly until you see tiny, fast bubbles. This is the perfect stage for coating. A good glaze means every bite is sweet and shiny. It makes the treat special.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: I have not tried it. A gluten-free flour blend might work. Let me know if you experiment.
Q: Can I make them ahead? A: Yes. Fry the balls and freeze them. Add the honey glaze the day you serve.
Q: I don’t have candied fruit. A: That’s fine. Use any nuts or sprinkles you like. The honey and nonpareils are the real stars.
Q: Can I make a smaller batch? A: Absolutely. Just cut all the ingredients in half. Use a smaller pot for frying.
Q: Any optional tip? A: A fun fact: In some families, they shape the glazed puffs into a wreath. It’s a beautiful holiday tradition.
Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these little honey balls. They are bites of sweet, golden joy. Cooking is about sharing stories and creating new ones.
I would love to hear about your kitchen adventures. Tell me about your family’s version of this treat. Your stories make my day brighter.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington
Honey Glazed Italian Pastry Puffs
Description
Experience the sweet, festive delight of Struffoli, traditional Neapolitan honey balls. These crisp, fried pastry puffs are coated in warm honey and decorated with colorful sprinkles and optional nuts and candied fruit.
Ingredients
Instructions
- Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking powder together in large bowl. Add eggs, melted butter, and vanilla and stir with rubber spatula until soft dough forms. Transfer dough to counter and knead briefly to bring together into ball, about 30 seconds. Dough will be slightly tacky. (Dough can be wrapped in plastic wrap and refrigerated for up to 24 hours.)
- Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium heat to 350 degrees. While oil heats, divide dough into 6 equal pieces, about 3 ounces (85 grams) each. Flatten 1 piece of dough into 5 by 3-inch rectangle, with shorter side facing you (lightly grease your hands and counter if dough sticks). Using bench scraper or sharp knife, cut dough lengthwise into 6 equal strips. Cut strips crosswise into 10 equal rows to create sixty ½-inch pieces. Separate dough pieces and place on prepared sheets, keeping pieces from touching (pieces needn’t be spherical). Repeat with remaining dough.
- Line 13 by 9-inch baking pan with triple layer of paper towels. Place 25 to 30 struffoli in slotted spoon or spider skimmer (it’s OK if they touch). Gently submerge spoon in oil to transfer struffoli to pot (oil may foam slightly). Cook, stirring frequently, until struffoli are crisp and golden brown, 2 to 3 minutes.
- Transfer struffoli to prepared pan. Repeat with remaining dough (spoon may be hot), adjusting burner, if necessary, to maintain oil temperature between 350 and 365 degrees. Let struffoli cool completely, about 15 minutes (cooled struffoli can be stored in airtight container at room temperature for up to 3 days or frozen in zipper-lock bag for up to 1 month).
- Heat honey in large saucepan over medium-low heat until small bubbles break constantly and rapidly across surface. Off heat, add struffoli and stir until evenly coated. Return to heat and continue to cook, stirring occasionally, 4 minutes longer. Remove from heat and let struffoli cool in saucepan for 5 minutes. While struffoli cool, spray serving platter lightly with vegetable oil spray and wipe with paper towel, leaving thin film.
- Add nonpareils to saucepan and stir to coat evenly. Stir in almonds and orange peel, if using. Using slotted spoon, lift struffoli from saucepan and transfer to prepared platter, piling into mound. Garnish with candied cherries, if using, and extra nonpareils. Let cool completely, about 20 minutes (cooled struffoli can be covered with waxed paper or parchment paper and wrapped tightly in plastic wrap for up to 3 days). Use 2 spoons to transfer individual servings to plates or allow guests to pluck pieces from platter.
Notes
- For a less sweet version, you can reduce the honey to ¾ cup. Struffoli are a classic Italian Christmas dessert, perfect for sharing on a festive platter. Most of the frying oil is not consumed; the calorie estimate is based on a typical absorption rate.