Strufoli - Honey Balls Recipe
Strufoli - Honey Balls
Flavours of Campania
Total time: 30 to 60 minutes
Difficulty: Easy
Chef's Note

Strufoli are very similar to Sicilian pignolata, though the latter are coated with a sugar and egg white glaze or a chocolate glaze instead of honey.

For the dough
- 500 ml / 2 cups flour
- 1 Tbsp. sugar
- 6 eggs + 2 egg yolks
- grated zest of 1/2 lemon
- a pinch of salt
- 2 Tbsp. butter
- oil for frying

For the topping
- 235 g / 8 oz. honey
- 118 g / 4 oz. candied orange zest, finely diced
- Candied fruits, finely diced (optional)

  1. Place the flour on a pastry board and form a well in the center. Add the 6 whole eggs and 2 egg yolks, the butter, sugar, lemon zest and a pinch of salt. Knead to a smooth but firm dough.
  2. Cut the dough into pieces. Roll into long cylinders 1/2" in diameter, and cut each of these into 1/4" nuggets. Use up all the dough and place the nuggets on a floured surface.
  3. Fry the strufoli in hot oil a few at a time. When golden, drain well and transfer to paper towels.
  4. Put the honey in a saucepan and bring to a boil. Simmer until the foam subsides and the honey turns golden.
  5. Reduce the heat to very low and add the strufoli, candied fruit and grated peel. Mix well, coating all the strufoli evenly.
  6. Transfer to a serving platter and arrange into the desired shape (flat, round, or cylindrical).

Always serve at room temperature - do not refrigerate.


Moscato di Cagliari DOC
Moscato di Sardegna DOC
Moscato di Trani DOC

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