20 Delicious Struffoli Recipes for Every Occasion

Welcome to a world where bite-sized delights meet endless creativity! Our roundup of 20 Delicious Struffoli Recipes for Every Occasion is your golden ticket to transforming simple ingredients into festive, mouthwatering treasures. Whether you’re crafting a cozy holiday treat or a show-stopping party dessert, these recipes promise to sprinkle joy into your gatherings. Dive in and discover the perfect struffoli to sweeten any moment!

Traditional Italian Struffoli

Venture into the sweet, golden world of Traditional Italian Struffoli, where tiny dough balls meet their destiny in a bath of honey and a shower of sprinkles. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 2 cups of all-purpose flour, as fluffy as a cloud
• 3 large farm-fresh eggs, beaten to perfection
• 1/2 cup of granulated sugar, sweet as a summer day
• 1/4 cup of rich unsalted butter, softened to room temperature
• 1 tablespoon of pure vanilla extract, fragrant and inviting
• 1/2 teaspoon of fine sea salt, to balance the sweetness
• 1 cup of golden honey, sticky and sweet
• 1/2 cup of colorful nonpareils, for that festive crunch
• Vegetable oil, for frying, as much as needed to fill your pot by 2 inches

Instructions

1. In a large mixing bowl, combine the fluffy all-purpose flour, beaten farm-fresh eggs, granulated sugar, softened unsalted butter, pure vanilla extract, and fine sea salt. Mix until a smooth dough forms. Tip: If the dough feels sticky, a little extra flour can save the day.
2. Divide the dough into 4 equal parts. Roll each part into long ropes, about 1/2 inch in diameter, then cut into tiny 1/2 inch pieces. Tip: Keep your hands lightly floured to prevent sticking.
3. Heat the vegetable oil in a deep pot to 350°F. Fry the dough pieces in batches until they’re golden brown and puffed, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll have a dough ball traffic jam.
4. Drain the fried dough balls on paper towels to remove excess oil.
5. In a large saucepan, warm the golden honey over low heat until it’s fluid. Add the fried dough balls, tossing gently until each one is lovingly coated in honey.
6. Transfer the honey-coated dough balls to a serving plate, shaping them into a mound or wreath. Immediately shower with colorful nonpareils for that extra festive touch.

How delightful! These Struffoli are a crunchy, sweet, and sticky masterpiece, perfect for sharing (or not). Serve them piled high on a platter, or get creative by shaping them into individual bite-sized portions for a personalized treat.

Honey Glazed Struffoli

Mmm, imagine biting into a piece of Honey Glazed Struffoli – those little golden nuggets of joy, crispy on the outside, soft on the inside, and dripping with sweet, sticky honey. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 2 cups all-purpose flour, sifted for that airy lightness
• 3 large farm-fresh eggs, because happy eggs make happy struffoli
• 1/4 cup granulated sugar, for that just-right sweetness
• 1/2 teaspoon pure vanilla extract, because vanilla is the secret handshake of baking
• 1/2 cup rich, golden honey, for that glossy, irresistible glaze
• 1/2 cup vegetable oil, for frying to golden perfection
• Colorful sprinkles, because why not add a little confetti to your life?

Instructions

1. In a large mixing bowl, combine the sifted flour and sugar. Make a well in the center and crack in the eggs, adding the vanilla extract. Mix until a dough forms.
2. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Pro tip: If the dough sticks, a little extra flour on your hands works wonders.
3. Divide the dough into small pieces and roll each into a rope about 1/2 inch thick. Cut the ropes into 1/2 inch pieces, rolling each into a ball. Pro tip: Keep them small for that perfect bite-sized crunch.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch. Pro tip: Don’t overcrowd the pot, or you’ll invite the oil temperature to drop, leading to soggy struffoli.
5. Drain the fried balls on paper towels to remove excess oil.
6. In a small saucepan, warm the honey over low heat until it becomes fluid. Drizzle over the struffoli, tossing gently to coat each piece evenly.
7. Sprinkle with colorful sprinkles while the honey is still sticky to ensure they adhere.

Yield: These Honey Glazed Struffoli are a textural dream – crispy, chewy, and sticky all at once. Serve them piled high on a platter for a show-stopping dessert, or package them in little boxes as sweet gifts. Either way, they’re bound to disappear faster than you can say ‘delicious’!

Chocolate Drizzled Struffoli

Dive into the world of Italian desserts with a twist that’ll make your taste buds dance—Chocolate Drizzled Struffoli! These bite-sized golden orbs, traditionally a holiday favorite, get a decadent upgrade with a luscious chocolate drizzle that’s impossible to resist. Perfect for when you want to impress or simply treat yourself, because let’s face it, every day deserves a little sweetness.

Ingredients

• 2 cups all-purpose flour, sifted for that airy lightness
• 3 large farm-fresh eggs, beaten to perfection
• 1/4 cup granulated sugar, for that just-right sweetness
• 1/2 cup rich extra virgin olive oil, for frying
• 1/2 cup honey, warm and inviting
• 1/2 cup dark chocolate chips, melted into silky smoothness
• 1 tsp vanilla extract, for a hint of aromatic bliss
• Colorful sprinkles, for a festive crunch

Instructions

1. In a large mixing bowl, combine the sifted flour and beaten eggs, kneading until a smooth dough forms. Tip: If the dough feels sticky, a light dusting of flour on your hands works wonders.
2. Divide the dough into small portions, rolling each into thin ropes about 1/2 inch in diameter. Tip: Keep unused dough covered with a damp cloth to prevent drying.
3. Cut the ropes into 1/2 inch pieces, rolling each piece into a ball. These are your struffoli!
4. Heat the olive oil in a deep fryer or large pot to 375°F. Fry the struffoli in batches until golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Drain the fried struffoli on paper towels to remove excess oil.
6. In a small saucepan, warm the honey over low heat, then stir in the vanilla extract. Pour this over the struffoli, tossing gently to coat.
7. Transfer the honey-coated struffoli to a serving plate, shaping them into a mound or wreath as desired.
8. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the struffoli.
9. Immediately sprinkle with colorful sprinkles for that extra pop of joy.

Velvety on the inside with a crispy exterior, these Chocolate Drizzled Struffoli are a textural dream. The honey adds a floral sweetness that pairs beautifully with the deep, rich chocolate. Serve them stacked high on a cake stand for a show-stopping dessert centerpiece that’s as fun to look at as it is to eat!

Lemon Infused Struffoli

Kickstart your culinary adventure with these Lemon Infused Struffoli, a delightful twist on the classic Italian dessert that’s as fun to make as it is to eat. Perfect for those who love a zesty punch in their sweet treats, this recipe promises a burst of sunshine in every bite.

Ingredients

• 2 cups of all-purpose flour, sifted for lightness
• 3 large, farm-fresh eggs, beaten to perfection
• 1/2 cup of granulated sugar, for that sweet sparkle
• 1 tbsp of pure vanilla extract, for aromatic depth
• Zest of 2 lemons, finely grated for a citrusy zing
• 1/4 cup of rich extra virgin olive oil, for a smooth dough
• 1 cup of honey, warm and liquid gold
• 1/2 cup of colorful sprinkles, for a festive touch

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, beaten eggs, granulated sugar, vanilla extract, lemon zest, and olive oil. Mix until a soft dough forms. Tip: If the dough feels too sticky, add a sprinkle of flour.
2. Divide the dough into small portions and roll each into thin ropes, about 1/2 inch in diameter. Tip: Keep your hands lightly oiled to prevent sticking.
3. Cut the ropes into 1/2 inch pieces and roll each piece into a small ball. Tip: Work quickly to keep the dough from drying out.
4. Heat oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
5. In a large saucepan, warm the honey over low heat until it becomes more fluid. Gently toss the fried dough balls in the honey until fully coated.
6. Transfer the honey-coated struffoli to a serving plate and shape into a mound or wreath. Immediately decorate with sprinkles while the honey is still sticky.

Zesty and vibrant, these Lemon Infused Struffoli offer a chewy texture with a crispy exterior, drenched in sweet honey and brightened by the lemon zest. Serve them piled high on a platter for a show-stopping dessert that’s sure to spark joy and conversation at any gathering.

Orange Zest Struffoli

Oh, buckle up, buttercup, because we’re about to dive into the world of Orange Zest Struffoli, a dish that’s as fun to make as it is to say. Imagine tiny, golden dough balls, each bursting with citrusy sunshine, ready to party in your mouth.

Ingredients

• 2 cups of all-purpose flour, as fluffy as a cloud
• 3 large, farm-fresh eggs, beaten to perfection
• 1/2 cup of granulated sugar, sweet as a summer’s day
• 1/4 cup of rich extra virgin olive oil, smooth as silk
• Zest of 2 oranges, bright and zesty
• 1/2 tsp of finely ground black pepper, for a sneaky kick
• Vegetable oil for frying, enough to make those balls swim
• 1/2 cup of honey, sticky and golden
• Sprinkles or colored sugars, for that festive flair

Instructions

1. In a large mixing bowl, combine the fluffy all-purpose flour, beaten eggs, granulated sugar, extra virgin olive oil, bright orange zest, and finely ground black pepper. Mix until a dough forms. Tip: If the dough feels too sticky, a little more flour can be your best friend.
2. Divide the dough into small pieces and roll each into a ball about the size of a marble. Tip: Keep your hands lightly oiled to prevent sticking.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until they’re golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll end up with a dough ball mosh pit.
4. Drain the fried struffoli on paper towels to remove excess oil.
5. In a small saucepan, warm the golden honey over low heat until it’s runny. Drizzle over the struffoli, tossing gently to coat each ball.
6. Transfer the honey-coated struffoli to a serving plate and sprinkle with festive sprinkles or colored sugars while still sticky.

Yield to the temptation of these Orange Zest Struffoli, where each bite offers a crispy exterior giving way to a soft, fragrant center. Serve them piled high on a platter for a show-stopping dessert, or sneak a few into your morning coffee for a clandestine treat.

Vanilla Bean Struffoli

Absolutely nothing beats the joy of biting into a piece of Vanilla Bean Struffoli, those golden, honey-drenched balls of happiness that are as fun to make as they are to eat. Imagine tiny doughnuts, but better, because they’re rolled in vanilla bean-speckled sugar and drizzled with love (and honey, lots of honey).

Ingredients

• 2 cups all-purpose flour, sifted for that cloud-like lightness
• 3 large farm-fresh eggs, because happy eggs make happy struffoli
• 1/4 cup granulated sugar, for a touch of sweetness
• 1 vanilla bean, split and scraped, for those gorgeous black speckles
• 1/2 cup honey, warm and runny, like liquid gold
• 1/4 cup unsalted butter, melted and slightly cooled, for richness
• Vegetable oil, for frying, enough to make your struffoli swim
• 1/4 cup colorful sprinkles, because joy is colorful

Instructions

1. In a large bowl, whisk together the sifted flour and granulated sugar. Make a well in the center and crack in the eggs, adding the seeds from the vanilla bean. Mix until a dough forms. Tip: If the dough feels sticky, a little extra flour on your hands works wonders.
2. Divide the dough into 4 equal parts. Roll each part into a rope about 1/2 inch in diameter, then cut into 1/2 inch pieces. Roll each piece into a ball. Tip: Keep the unused dough covered with a damp cloth to prevent drying.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or your struffoli will steam instead of fry.
4. Drain the fried struffoli on paper towels, then transfer to a large bowl. Drizzle with the warm honey and melted butter, tossing gently to coat. Sprinkle with colorful sprinkles while still sticky.

Fresh out of the bowl, these Vanilla Bean Struffoli are a carnival of textures—crispy on the outside, tender within, and all kinds of sticky-sweet. Serve them piled high on a platter, or go rogue and skewer them on sticks for a portable honey-drizzled snack attack.

Cinnamon Spiced Struffoli

Who knew that these tiny, golden nuggets of joy could pack such a punch of flavor? Cinnamon Spiced Struffoli is the Italian-American dessert that’s about to become your new obsession, combining the warmth of cinnamon with the sweet, sticky goodness of honey-coated dough balls.

Ingredients

• 2 cups of all-purpose flour, sifted for that dreamy lightness
• 3 large, farm-fresh eggs, beaten to perfection
• 1/4 cup of granulated sugar, for that just-right sweetness
• 1/2 teaspoon of pure vanilla extract, because imitation is a no-go
• 1/2 teaspoon of ground cinnamon, for that spicy kick
• 1/4 teaspoon of salt, to balance the sweetness
• 1 cup of honey, rich and golden, for that glossy finish
• 1/2 cup of vegetable oil, for frying to golden perfection
• Colorful sprinkles, because we eat with our eyes first

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, cinnamon, and salt until well combined.
2. Make a well in the center of the dry ingredients and pour in the beaten eggs and vanilla extract. Mix until a dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
3. Divide the dough into 4 equal parts. Roll each part into a rope about 1/2 inch in diameter, then cut into 1/2 inch pieces. Roll each piece into a small ball. Tip: Keep the dough covered with a damp cloth to prevent drying out.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Using a slotted spoon, transfer the fried dough balls to a paper towel-lined plate to drain excess oil.
6. In a small saucepan, warm the honey over low heat until it becomes thin and runny, about 2 minutes.
7. In a large bowl, toss the warm dough balls with the honey until evenly coated. Sprinkle with colorful sprinkles while still sticky.

Kick your dessert game up a notch with these Cinnamon Spiced Struffoli. The contrast between the crispy exterior and the soft, chewy center, all wrapped up in a sweet, spicy glaze, is nothing short of magical. Serve them piled high on a platter for a show-stopping centerpiece at your next gathering.

Nutella Filled Struffoli

Fancy a twist on the classic Italian dessert that’ll have your taste buds doing the tarantella? Our Nutella Filled Struffoli is here to turn your dessert game up to eleven, combining the crispy, golden goodness of traditional struffoli with the creamy, hazelnutty surprise of Nutella. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 2 cups of all-purpose flour, sifted for that airy lightness
• 3 large, farm-fresh eggs, beaten to perfection
• 1/4 cup of granulated sugar, for just the right touch of sweetness
• 1/2 cup of unsalted butter, melted to a golden hue
• 1 teaspoon of pure vanilla extract, for that aromatic depth
• 1/2 cup of Nutella, creamy and dreamy
• Vegetable oil, for frying to a crisp, golden brown
• 1/2 cup of honey, warm and inviting
• Colorful sprinkles, because why not add a little joy?

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, beaten eggs, granulated sugar, melted unsalted butter, and pure vanilla extract. Mix until a soft dough forms. Tip: If the dough feels too sticky, a little extra flour can save the day.
2. Divide the dough into small, walnut-sized pieces. Roll each piece into a ball, then flatten slightly with your thumb to create a small indentation in the center.
3. Fill each indentation with about 1/2 teaspoon of Nutella, then carefully seal the dough around the filling, rolling it back into a smooth ball. Tip: Ensuring the Nutella is completely enclosed prevents any leaks during frying.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the struffoli in batches, turning occasionally, until they’re golden brown and crispy, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot to maintain the oil’s temperature for even cooking.
5. Remove the struffoli with a slotted spoon and drain on paper towels. While still warm, drizzle with honey and toss to coat evenly.
6. Transfer the honey-coated struffoli to a serving plate, sprinkle with colorful sprinkles, and let them cool slightly before serving.

Velvety on the inside with a crispy shell, these Nutella Filled Struffoli are a decadent treat that balances sweetness with texture. Serve them piled high on a platter for a show-stopping dessert that’s as fun to eat as it is to make.

Almond Crunch Struffoli

Who knew that these tiny, golden nuggets of joy could pack such a punch of flavor and texture? Almond Crunch Struffoli is the Italian-American dessert that’s about to become your new obsession, combining the crunch of toasted almonds with the sweet, sticky goodness of honey-coated dough balls.

Ingredients

• 2 cups of all-purpose flour, sifted for that dreamy lightness
• 3 large, farm-fresh eggs, beaten to perfection
• 1/2 cup of granulated sugar, because sweetness is non-negotiable
• 1/4 cup of rich, golden honey
• 1/2 cup of unsalted butter, melted to silky smoothness
• 1 cup of whole almonds, toasted to a deep, nutty aroma
• 1 tsp of pure vanilla extract, for that whisper of warmth
• A pinch of salt, to balance the sweetness
• Vegetable oil, for frying to golden perfection

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and a pinch of salt, creating a well in the center for the eggs.
2. Pour the beaten eggs into the well, gradually incorporating the flour until a soft dough forms. Tip: If the dough feels too sticky, a sprinkle of flour will save the day.
3. Divide the dough into small pieces, rolling each into a rope about 1/2 inch thick, then cutting into 1/2 inch pieces to form the struffoli.
4. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough to fry the struffoli to a golden brown without absorbing excess oil.
5. Fry the dough pieces in batches, stirring occasionally, until they’re uniformly golden and puffed, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot to maintain the oil temperature.
6. Drain the fried struffoli on paper towels, then transfer to a large bowl.
7. In a small saucepan over medium heat, melt the butter with honey and sugar, stirring until the mixture is smooth and slightly thickened, about 3 minutes. Tip: A splash of vanilla extract added here elevates the flavor profile beautifully.
8. Pour the honey mixture over the struffoli, adding the toasted almonds, and gently toss until everything is evenly coated.
9. Allow the mixture to cool slightly before shaping into mounds or a wreath on a serving platter.

Ready to dazzle? These Almond Crunch Struffoli are a textural dream—crispy on the outside, tender within, and utterly addictive with every honey-drenched bite. Serve them piled high on a festive platter, or sneak a few straight from the bowl when no one’s looking.

Pistachio Dusted Struffoli

Who knew that these tiny, golden orbs of joy could pack such a punch of flavor and fun? Pistachio Dusted Struffoli is the Italian dessert that’s about to become your new obsession, combining the crunch of perfectly fried dough with the nutty elegance of pistachios.

Ingredients

• 2 cups of all-purpose flour, sifted to fluffy perfection
• 3 large, farm-fresh eggs, beaten to a sunny hue
• 1/2 cup of granulated sugar, for that sweet, sweet love
• 1/4 cup of rich, unsalted butter, melted to silky smoothness
• 1 tbsp of pure vanilla extract, for a whisper of warmth
• 1/2 tsp of fine sea salt, to balance the sweetness
• 1 cup of high-quality honey, for a sticky, golden embrace
• 1/2 cup of finely chopped pistachios, for that crunchy, nutty finale
• Vegetable oil, for frying to golden perfection

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt, creating a well in the center for the wet ingredients.
2. Pour the beaten eggs, melted unsalted butter, and pure vanilla extract into the well, mixing until a soft dough forms. Tip: If the dough feels too sticky, a light dusting of flour on your hands will save the day.
3. Divide the dough into 4 equal parts, rolling each into a rope about 1/2 inch in diameter, then cutting into 1/2 inch pieces. These will be your struffoli.
4. Heat vegetable oil in a deep fryer or large pot to 350°F, frying the dough pieces in batches until they puff up and turn a glorious golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll end up with soggy, sad struffoli.
5. Remove the fried struffoli with a slotted spoon, draining on paper towels to absorb any excess oil.
6. In a large saucepan, warm the honey over low heat until it becomes thin and runny, then toss in the fried struffoli, ensuring each piece is lovingly coated.
7. Transfer the honey-coated struffoli to a serving platter, shaping into a mound or wreath, and immediately sprinkle with the finely chopped pistachios. Tip: Work quickly while the honey is still warm to ensure the pistachios stick.

Unbelievably crunchy on the outside with a tender, chewy center, these Pistachio Dusted Struffoli are a textural dream. Serve them piled high on a festive platter, or go rogue and skewer them for a fun, bite-sized treat that’s sure to dazzle at any gathering.

Coconut Coated Struffoli

These Coconut Coated Struffoli are the little golden nuggets of joy your dessert table has been dreaming of. Imagine bite-sized dough balls, fried to perfection, then rolled in a luscious coconut coating that’ll have you reaching for just one more… and then another.

Ingredients

• 2 cups all-purpose flour, sifted for that airy lightness
• 3 large farm-fresh eggs, beaten to fluffy perfection
• 1/2 cup granulated sugar, for that sweet kiss
• 1/4 cup unsalted butter, melted to silky smoothness
• 1 tbsp pure vanilla extract, for a whisper of warmth
• 1/2 tsp finely ground sea salt, to balance the sweetness
• 1 cup shredded sweetened coconut, for that tropical crunch
• Vegetable oil, for frying to golden glory
• 1/2 cup honey, warmed to drizzling perfection

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, beaten eggs, granulated sugar, melted butter, vanilla extract, and sea salt. Mix until a soft dough forms. Tip: If the dough feels too sticky, a sprinkle of flour will save the day.
2. Divide the dough into 4 equal parts. Roll each part into a rope about 1/2 inch in diameter, then cut into 1/2 inch pieces. Roll each piece into a ball. Tip: Keep your hands lightly floured to prevent sticking.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until they’re golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll end up with soggy struggoli instead of crispy delights.
4. Remove the fried balls with a slotted spoon and drain on paper towels. While still warm, roll them in the shredded coconut until fully coated.
5. Drizzle the warm honey over the coconut-coated struffoli, ensuring each piece gets its share of sweetness.

Unbelievably crunchy on the outside, tender on the inside, these Coconut Coated Struffoli are a textural dream. Serve them piled high on a platter for a show-stopping dessert, or sneak a few into your morning coffee for a cheeky start to the day.

Rum Flavored Struffoli

Hold onto your hats, folks, because we’re about to dive into a dessert that’s as fun to make as it is to eat—Rum Flavored Struffoli! This boozy, bite-sized treat is like a party in your mouth, combining the sweet, sticky goodness of honey with a kick of rum that’ll have you saying ‘just one more’ until they’re all gone.

Ingredients

• 2 cups all-purpose flour, sifted for that light, airy texture
• 3 large farm-fresh eggs, because happy chickens make happy desserts
• 1/4 cup granulated sugar, for that perfect sweetness
• 1/2 tsp pure vanilla extract, because imitation is the sincerest form of flattery but we’re not about that life
• 1/4 cup dark rum, for a flavor that packs a punch
• 1/2 cup honey, rich and golden, to coat these little beauties
• Vegetable oil, for frying to golden perfection
• Colorful sprinkles, because why not add a little joy?

Instructions

1. In a large mixing bowl, combine the sifted flour and sugar. Make a well in the center and crack in the eggs, adding the vanilla extract. Mix until a dough forms. Tip: If the dough feels too sticky, a little extra flour can save the day.
2. Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes. Patience is a virtue, especially in baking.
3. Roll the dough into thin ropes, about 1/2 inch in diameter, then cut into small pieces. These will be your struffoli, so keep them bite-sized.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough pieces in batches until golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll end up with a doughy mess instead of golden perfection.
5. Drain the fried dough on paper towels to remove excess oil. While still warm, toss them in a bowl with the honey and rum until evenly coated. Tip: Warm honey mixes better, so heat it slightly if needed.
6. Transfer the coated struffoli to a serving plate, shaping them into a mound or wreath. Decorate with colorful sprinkles for that extra festive touch.

Delightfully crunchy on the outside yet soft inside, these rum-flavored struffoli are a boozy twist on a classic. Serve them piled high on a platter at your next gathering, or keep them all to yourself—we won’t judge.

Espresso Infused Struffoli

Ready to elevate your dessert game with a caffeinated twist? Our Espresso Infused Struffoli is here to shake up your holiday table with its bold flavors and irresistible crunch, proving that coffee and dessert are a match made in heaven.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 3 large farm-fresh eggs, beaten to perfection
• 1/4 cup granulated sugar, for that sweet kiss
• 1/4 cup unsalted butter, melted to golden goodness
• 1 tbsp pure vanilla extract, for aromatic warmth
• 1/4 cup strong espresso, cooled to room temperature
• 1/2 cup honey, for a sticky, sweet glaze
• 1/2 cup colorful sprinkles, for a festive crunch
• Vegetable oil, for frying to golden perfection

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and granulated sugar, whisking them together to ensure no lumps remain.
2. Make a well in the center of the dry ingredients and pour in the beaten eggs, melted unsalted butter, pure vanilla extract, and cooled strong espresso. Mix until a soft dough forms.
3. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable. It should be soft but not stick to your fingers.
4. Divide the dough into 4 equal parts. On a lightly floured surface, roll each part into a rope about 1/2 inch in diameter, then cut into 1/2 inch pieces.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough pieces in batches, stirring occasionally, until they’re golden brown and puffed, about 2-3 minutes per batch.
6. Tip: Don’t overcrowd the pot to ensure each piece cooks evenly and gets that perfect crunch.
7. Remove the fried dough with a slotted spoon and drain on paper towels. Let them cool slightly.
8. In a small saucepan, warm the honey over low heat until it’s thin and runny, about 2 minutes. Drizzle over the cooled struffoli, tossing gently to coat.
9. Tip: For an extra festive touch, sprinkle the colorful sprinkles over the struffoli while the honey is still sticky to ensure they adhere well.
10. Transfer the coated struffoli to a serving platter, shaping them into a mound or wreath for presentation.

Bursting with the rich aroma of espresso and the sweet, sticky embrace of honey, these Espresso Infused Struffoli offer a delightful crunch with every bite. Serve them as a show-stopping centerpiece at your next gathering, or package them in cute boxes as edible gifts that’ll have everyone buzzing with joy.

Caramel Glazed Struffoli

Unbelievably delicious and ridiculously fun to make, these Caramel Glazed Struffoli are the bite-sized balls of joy your dessert table has been missing. Imagine tiny, golden doughnuts soaked in a sticky-sweet caramel glaze, then piled high into a festive tower – it’s like a party in your mouth!

Ingredients

• 2 cups of all-purpose flour, sifted for that light, airy texture
• 3 large, farm-fresh eggs, beaten to perfection
• 1/4 cup of granulated sugar, because sweetness is non-negotiable
• 1/2 teaspoon of pure vanilla extract, for that hint of warmth
• 1/4 cup of unsalted butter, melted to silky smoothness
• 1/2 cup of honey, the sticky glue that holds it all together
• 1/2 cup of colorful sprinkles, for that celebratory crunch
• Vegetable oil, for frying to golden perfection

Instructions

1. In a large mixing bowl, combine the sifted flour, beaten eggs, granulated sugar, and vanilla extract. Mix until a soft dough forms. Tip: If the dough feels too sticky, a little extra flour can save the day.
2. Divide the dough into small portions and roll each into thin ropes, about 1/2 inch in diameter. Cut these ropes into 1/2 inch pieces, rolling each piece into a smooth ball. Tip: Keep your hands lightly floured to prevent sticking.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until they’re golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll end up with soggy, unevenly cooked struffoli.
4. In a saucepan over medium heat, melt the butter and honey together, stirring constantly until the mixture is smooth and bubbly, about 5 minutes.
5. Toss the fried dough balls in the caramel glaze until they’re fully coated, then transfer them to a serving plate. Sprinkle with colorful sprinkles while the glaze is still sticky.

These Caramel Glazed Struffoli are a textural dream – crispy on the outside, tender on the inside, and all kinds of sticky-sweet. Serve them piled high on a cake stand for maximum wow factor, or sneak a few straight from the plate when no one’s looking.

Peanut Butter Struffoli

Today’s the day we throw caution to the wind and dive fork-first into a bowl of Peanut Butter Struffoli, because who said peanut butter can’t have a fancy Italian cousin?

Ingredients

• 1 cup creamy peanut butter, smooth as a jazz tune
• 1/2 cup honey, golden and sticky-sweet
• 2 cups all-purpose flour, fluffy as a cloud
• 1/2 cup granulated sugar, sparkling like morning dew
• 3 large eggs, farm-fresh and ready to bind
• 1 tsp vanilla extract, aromatic and warm
• 1/2 tsp salt, finely ground to balance the sweet
• Vegetable oil, for frying, as neutral as Switzerland
• 1/2 cup powdered sugar, for dusting, light as a snowflake

Instructions

1. In a large mixing bowl, whisk together the creamy peanut butter, honey, and granulated sugar until the mixture is as smooth as a well-rehearsed chorus line.
2. Crack in the farm-fresh eggs one at a time, blending each into the mix like they’re joining a conga line.
3. Stir in the vanilla extract and salt, ensuring every ingredient knows it’s part of the party.
4. Gradually add the all-purpose flour, mixing until the dough comes together like a tight-knit group of friends. Tip: If the dough feels sticky, a little extra flour can be your best friend.
5. Divide the dough into small, walnut-sized balls, rolling them between your palms with the enthusiasm of a kid in a candy store.
6. Heat vegetable oil in a deep fryer or large pot to 350°F, a temperature as precise as a Swiss watch.
7. Fry the dough balls in batches, turning them occasionally until they’re golden brown and as crispy as autumn leaves. Tip: Don’t overcrowd the pot; these little guys need their personal space to crisp up perfectly.
8. Remove with a slotted spoon and drain on paper towels, letting them cool like sunbathers after a dip in the pool.
9. Once cooled, dust generously with powdered sugar, as if you’re tucking them into a snowy bed. Tip: For an extra touch of elegance, drizzle with a bit more honey before serving.

Heavenly bites of peanut butter bliss, these Struffoli are a textural dream—crispy on the outside, tender within, and utterly addictive. Serve them piled high on a platter for a show-stopping dessert, or sneak a few straight from the bowl when no one’s looking.

White Chocolate Struffoli

Mmm, get ready to dive into a bowl of pure joy with these bite-sized, white chocolate-drizzled struffoli! These golden, honey-kissed orbs are the perfect mix of crunchy and chewy, making them impossible to resist.

Ingredients

• 2 cups of all-purpose flour, sifted for that airy lightness
• 3 large, farm-fresh eggs, beaten to perfection
• 1/2 cup of granulated sugar, for that sweet, sweet life
• 1/4 cup of unsalted butter, melted to silky smoothness
• 1 tbsp of pure vanilla extract, for a whisper of warmth
• 1/2 tsp of fine sea salt, to balance the sweetness
• 1 cup of honey, preferably local for that floral kick
• 1/2 cup of white chocolate chips, melted into creamy dreaminess
• Colorful sprinkles, because joy comes in all colors

Instructions

1. In a large mixing bowl, combine the sifted flour and beaten eggs until a dough forms. Tip: If the dough feels sticky, a little extra flour on your hands works wonders.
2. Roll the dough into thin ropes, about 1/2 inch in diameter, then cut into 1/2 inch pieces. These will be your future bites of happiness.
3. Heat the melted butter in a deep skillet over medium heat (350°F) and fry the dough pieces in batches until golden brown, about 2-3 minutes per batch. Tip: Keep an eye on them; they go from golden to gone in seconds.
4. Drain the fried dough on paper towels to remove excess oil, then transfer to a large bowl.
5. Warm the honey in a small saucepan over low heat until it’s thin and runny, about 2 minutes, then pour over the fried dough, tossing to coat evenly. Tip: A silicone spatula is your best friend here to avoid sticking.
6. Let the mixture cool slightly, then drizzle with melted white chocolate and sprinkle with colorful sprinkles for that festive touch.

Kick back and marvel at your creation: each piece is a crunchy exterior giving way to a chewy center, all wrapped up in a sweet, honeyed hug. Serve these beauties piled high on a platter, or better yet, let guests grab handfuls straight from the bowl—because sharing is caring, but we won’t judge if you don’t.

Dark Chocolate Covered Struffoli

Hold onto your sweet tooth, because we’re diving fork-first into a dessert that’s as fun to make as it is to devour—Dark Chocolate Covered Struffoli. These bite-sized, golden orbs of joy, drenched in luscious dark chocolate, are the perfect blend of crunch and melt-in-your-mouth magic.

Ingredients

• 2 cups all-purpose flour, sifted for that airy lightness
• 3 large farm-fresh eggs, beaten to perfection
• 1/4 cup granulated sugar, for that just-right sweetness
• 1/2 tsp pure vanilla extract, because imitation is just sad
• 1/4 cup unsalted butter, melted to silky smoothness
• 1/2 cup honey, preferably local for that floral hint
• 1 cup high-quality dark chocolate chips, because life’s too short for mediocre chocolate
• 1 tbsp vegetable oil, to keep things moving smoothly
• Colorful sprinkles, because we eat with our eyes first

Instructions

1. In a large mixing bowl, combine the sifted flour, beaten eggs, granulated sugar, vanilla extract, and melted butter. Mix until a soft dough forms. Tip: If the dough feels too sticky, a sprinkle of flour will save the day.
2. Divide the dough into small pieces and roll each into a rope about 1/2 inch thick. Cut the ropes into tiny pieces, rolling each into a perfect little ball. Tip: Keep your hands lightly floured to prevent sticking.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2-3 minutes. Drain on paper towels. Tip: Don’t overcrowd the pot, or you’ll end up with a doughy mess.
4. In a saucepan, warm the honey over low heat until it’s thin and runny. Toss the fried dough balls in the honey until well coated.
5. Melt the dark chocolate chips in a double boiler or microwave, stirring until smooth. Dip each honey-coated ball into the chocolate, then place on a parchment-lined tray. Sprinkle with colorful sprinkles while the chocolate is still wet.
6. Let the chocolate set at room temperature for about 1 hour, or pop them in the fridge for a quicker fix.

Every bite of these Dark Chocolate Covered Struffoli is a carnival of textures—crispy on the outside, tender within, with a luxurious chocolate coat that makes them irresistible. Serve them piled high on a platter for a show-stopping dessert, or sneak a few into your pocket for a secret sweet treat.

Berry Compote Struffoli

Yummy! If you’re looking to dazzle your taste buds and impress your brunch crowd, this Berry Compote Struffoli is your golden ticket. It’s a playful twist on the classic Italian dessert, where juicy berries meet fluffy dough balls in a symphony of flavors that’ll have you doing a happy dance.

Ingredients

• 1 cup all-purpose flour, sifted for that airy lightness
• 2 large farm-fresh eggs, beaten to perfection
• 1/4 cup granulated sugar, for that sweet sparkle
• 1/2 cup mixed berries (strawberries, blueberries, raspberries), bursting with juiciness
• 1 tbsp rich extra virgin olive oil, for a smooth dough
• 1/2 cup honey, warm and drizzle-ready
• 1 tsp vanilla extract, for that aromatic whisper
• Pinch of salt, to balance the sweetness

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and a pinch of salt. Make a well in the center.
2. Add the beaten farm-fresh eggs and rich extra virgin olive oil into the well. Mix until a dough forms. Tip: If the dough feels sticky, dust your hands with a bit more flour.
3. Roll the dough into small, marble-sized balls. Ensure they’re uniform for even cooking.
4. Heat a deep fryer or a heavy-bottomed pan with oil to 350°F. Fry the dough balls in batches until golden brown, about 2-3 minutes. Tip: Don’t overcrowd the pan to maintain the oil temperature.
5. Drain the fried dough balls on paper towels to remove excess oil.
6. In a saucepan, combine the mixed berries, granulated sugar, and vanilla extract. Cook over medium heat until the berries break down and the mixture thickens, about 5-7 minutes. Tip: Stir occasionally to prevent sticking.
7. Toss the warm dough balls in the berry compote until evenly coated.
8. Drizzle with warm honey before serving for an extra layer of sweetness.

Craving something that’s a riot of textures? The Berry Compote Struffoli offers crispy dough balls smothered in a lusciously thick berry sauce, with the honey adding a glossy finish. Serve it in mini mason jars for a cute, Instagram-worthy presentation that’s as fun to look at as it is to eat.

Maple Syrup Struffoli

Alright, buckle up, buttercups, because we’re about to dive into the world of Maple Syrup Struffoli, where tiny dough balls meet their sticky, sweet destiny in a pool of golden maple glory. This isn’t just dessert; it’s a carnival in your mouth, and everyone’s invited.

Ingredients

• 2 cups of all-purpose flour, as fluffy as a cloud
• 3 large eggs, farm-fresh and ready to party
• 1/4 cup of granulated sugar, because life’s too short for unsweetened moments
• 1/2 teaspoon of vanilla extract, the secret whisper of flavor
• 1/4 teaspoon of salt, to keep things interesting
• 1 cup of pure maple syrup, the liquid gold of the breakfast world
• 1/2 cup of vegetable oil, for frying these beauties to perfection
• 1/4 cup of colorful sprinkles, because we eat with our eyes first

Instructions

1. In a large mixing bowl, whisk together the fluffy all-purpose flour, granulated sugar, and salt like you’re conducting a symphony.
2. Crack in the farm-fresh eggs and add the vanilla extract, then mix until the dough comes together like a tight-knit family. Tip: If the dough feels too sticky, a little extra flour can save the day.
3. Roll the dough into thin ropes, about the width of your pinky, then cut them into tiny, bite-sized pieces. Think of them as mini dough balls waiting for their spa day in hot oil.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until they’re golden brown and puffed up, about 2-3 minutes. Tip: Don’t overcrowd the pot, or you’ll have a dough ball mosh pit.
5. Drain the fried dough balls on paper towels, then toss them in the pure maple syrup until they’re thoroughly coated and glistening like morning dew.
6. Sprinkle the colorful sprinkles over the top while the syrup is still sticky, ensuring every bite is as festive as a parade.

Serve these Maple Syrup Struffoli in a towering pile, or get creative by threading them onto skewers for a fun, shareable treat. The texture? A delightful crunch gives way to a chewy center, all wrapped in a sweet, maple embrace. Perfect for when you want to impress without the stress.

Gluten Free Struffoli

Craving a dessert that’s both whimsically delicious and gluten-free? Look no further than this Gluten Free Struffoli, a twist on the classic Italian honey balls that’ll have you dancing in your kitchen. Perfect for those who love to indulge without the gluten, these bite-sized beauties are a carnival of flavors and textures.

Ingredients

• 1 cup gluten-free all-purpose flour, sifted for a feather-light texture
• 2 large farm-fresh eggs, beaten to golden perfection
• 2 tbsp rich extra virgin olive oil, for a hint of fruitiness
• 1/2 cup local honey, for that sweet, sticky glaze
• 1/2 cup rainbow sprinkles, because joy comes in colors
• 1 tsp pure vanilla extract, for a whisper of warmth
• Vegetable oil, for frying to crispy golden bliss

Instructions

1. In a large mixing bowl, combine the sifted gluten-free flour and beaten eggs, stirring until a soft dough forms. Tip: If the dough feels sticky, a light dusting of gluten-free flour on your hands will save the day.
2. Divide the dough into 4 equal parts. Roll each part into a rope about 1/2 inch in diameter, then cut into 1/2 inch pieces. These will be your struffoli nuggets.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough pieces in batches until they puff up and turn a glorious golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pot, or you’ll have a struffoli traffic jam.
4. Using a slotted spoon, transfer the fried struffoli to a paper towel-lined plate to drain any excess oil.
5. In a small saucepan over low heat, warm the honey and vanilla extract until it becomes fluid and fragrant, about 2 minutes.
6. Toss the warm struffoli in the honey mixture until evenly coated, then sprinkle with rainbow sprinkles while still sticky. Tip: Work quickly here, as the honey sets fast, and you want those sprinkles to stick!

Vibrant and vivacious, these Gluten Free Struffoli are a textural dream—crispy on the outside, tender within, and all wrapped up in a sweet, sticky hug. Serve them piled high on a platter for a show-stopping dessert, or package them in little gift boxes for a sweet surprise that keeps on giving.

Conclusion

We hope this roundup of 20 delicious Struffoli recipes inspires your next sweet adventure! Whether you’re celebrating a special occasion or just craving something sweet, there’s a recipe here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy baking!