12 Delicious Neapolitan Struffoli Recipes

There’s something irresistibly festive about Neapolitan Struffoli, those golden, honey-drenched balls of joy that light up any holiday table. Whether you’re a seasoned baker or new to the wonders of Italian desserts, our roundup of 12 delicious Struffoli recipes promises to bring a taste of Naples into your kitchen. From classic versions to creative twists, get ready to roll, fry, and drizzle your way to sweet perfection!

Traditional Neapolitan Struffoli with Honey

Amidst the festive cheer and the warmth of the holiday season, Traditional Neapolitan Struffoli with Honey stands as a testament to the rich culinary heritage of Italy, offering a delightful blend of crisp textures and sweet, aromatic flavors that captivate the senses.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – 1/4 cup
• Butter – 2 tbsp, melted
• Salt – 1/2 tsp
• Honey – 1 cup
• Vegetable oil – for frying
• Colored sprinkles – for garnish

Instructions

1. In a large mixing bowl, combine the flour, eggs, sugar, melted butter, and salt to form a dough. Tip: Ensure the dough is smooth and elastic for the best texture.
2. Divide the dough into small portions and roll each into thin ropes, about 1/2 inch in diameter. Tip: Keep unused dough covered to prevent drying.
3. Cut the ropes into small pieces, approximately 1/2 inch long, and roll each piece into a ball.
4. 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 per batch. Tip: Do not overcrowd the pot to ensure even cooking.
5. Remove the struffoli with a slotted spoon and drain on paper towels.
6. In a large saucepan, heat the honey over medium heat until it becomes fluid, about 2 minutes.
7. Add the fried struffoli to the honey, stirring gently to coat each piece evenly.
8. Transfer the honey-coated struffoli to a serving plate, shaping them into a mound or wreath as desired.
9. Garnish with colored sprinkles while the honey is still warm for them to adhere.

The struffoli should be irresistibly crisp on the outside, with a tender interior that melts in your mouth, enveloped in the golden sweetness of honey. For a festive twist, serve them adorned with edible flowers or alongside a scoop of vanilla gelato to balance the richness.

Chocolate Drizzled Neapolitan Struffoli

Perfectly blending the classic flavors of Neapolitan ice cream into a festive Italian dessert, these Chocolate Drizzled Neapolitan Struffoli are a delightful twist on a holiday favorite. Each bite-sized piece is a harmonious mix of vanilla, strawberry, and chocolate, finished with a glossy chocolate drizzle for an extra touch of indulgence.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Butter – 2 tbsp, melted
• Vanilla extract – 1 tsp
• Strawberry extract – 1 tsp
• Chocolate chips – ½ cup, melted
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine flour, eggs, sugar, melted butter, vanilla extract, and strawberry extract to form a dough.
2. Divide the dough into three equal parts. Leave one part plain, add pink food coloring to the second for strawberry, and cocoa powder to the third for chocolate.
3. Roll each dough portion into thin ropes, about ½ inch in diameter, then cut into ½ inch pieces.
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 minutes per batch. Tip: Do not overcrowd the pot to ensure even cooking.
5. Drain the fried pieces on paper towels to remove excess oil.
6. Once all pieces are fried and cooled, mix them together in a large bowl to create the Neapolitan effect.
7. Drizzle melted chocolate over the struffoli, ensuring an even coating. Tip: Use a piping bag for precise drizzling.
8. Let the chocolate set for about 10 minutes before serving. Tip: For an extra festive touch, sprinkle with powdered sugar or nonpareils.

Delightfully crisp on the outside with a soft, chewy center, these struffoli offer a playful mix of flavors that’s as visually appealing as it is delicious. Serve them piled high on a platter for a stunning centerpiece, or package in clear bags tied with ribbon for charming edible gifts.

Lemon Glazed Neapolitan Struffoli

Kneading tradition with a twist, this Lemon Glazed Neapolitan Struffoli offers a delightful dance of citrus and sweetness, perfect for those who cherish the finer moments at the table. Its golden, bite-sized orbs, glistening with a zesty glaze, promise a festive yet sophisticated treat.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Butter – 2 tbsp
• Lemon zest – 1 tbsp
• Honey – ¼ cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine 2 cups of flour and ½ cup of sugar.
2. Add 3 eggs and 2 tbsp of softened butter to the bowl, mixing until a dough forms. Tip: Ensure the butter is at room temperature for easier incorporation.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. Divide the dough into small pieces, rolling each into a rope about ½ inch thick.
5. Cut the ropes into ½ inch pieces, rolling each into a small ball.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2 minutes per batch. Tip: Do not overcrowd the pot to ensure even cooking.
7. Drain the struffoli on paper towels to remove excess oil.
8. In a small saucepan, warm ¼ cup of honey and 1 tbsp of lemon zest over low heat until thin and fragrant, about 2 minutes.
9. Toss the fried struffoli in the lemon glaze until evenly coated. Tip: Work quickly while the glaze is warm for the best adherence.
10. Arrange the glazed struffoli on a serving platter, allowing them to cool slightly before serving.

Vibrant with the freshness of lemon and the richness of honey, these struffoli boast a crisp exterior giving way to a tender, chewy center. Serve them piled high on a vintage cake stand for a touch of old-world charm, or alongside a dollop of whipped cream for an indulgent contrast.

Orange Infused Neapolitan Struffoli

Fragrant and festive, this Orange Infused Neapolitan Struffoli brings a twist to the traditional Italian dessert, blending the citrusy brightness of orange with the sweet, golden crunch of fried dough balls. Perfect for gatherings, its vibrant flavors and textures promise to delight the palate.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – 1 cup
• Orange zest – 2 tbsp
• Vegetable oil – for frying
• Honey – ½ cup

Instructions

1. In a large mixing bowl, combine flour, eggs, and orange zest, kneading until a smooth dough forms.
2. Divide the dough into small portions, rolling each into thin ropes about ½ inch in diameter.
3. Cut the ropes into ½ inch pieces, rolling each piece into a small ball.
4. Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring it’s hot enough to fry the dough balls without absorbing excess oil.
5. Fry the dough balls in batches, stirring occasionally, until golden brown, about 2-3 minutes per batch.
6. Remove the struffoli with a slotted spoon and drain on paper towels to remove excess oil.
7. In a small saucepan, warm the honey over low heat until it becomes thin and runny, about 2 minutes.
8. Toss the fried dough balls in the warmed honey until evenly coated.
9. Transfer the honey-coated struffoli to a serving plate, shaping them into a mound or wreath as desired.

Just out of the fryer, these Orange Infused Neapolitan Struffoli boast a crisp exterior with a tender, airy interior, all enveloped in a glossy, sweet honey glaze. Serve them adorned with additional orange zest or edible flowers for an extra touch of elegance.

Vanilla Bean Neapolitan Struffoli

Just when you thought the classic Neapolitan flavors couldn’t get any more delightful, along comes this Vanilla Bean Neapolitan Struffoli, a whimsical twist on the traditional Italian dessert. Combining the rich, aromatic essence of vanilla bean with the playful trio of strawberry, vanilla, and chocolate, this dish is a festive celebration of flavors and textures that’s as pleasing to the eye as it is to the palate.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Vanilla bean – 1
• Strawberry jam – ¼ cup
• Dark chocolate – ½ cup
• Vegetable oil – for frying
• Honey – ½ cup

Instructions

1. In a large bowl, whisk together the flour, eggs, and sugar until a dough forms.
2. Split the vanilla bean lengthwise and scrape the seeds into the dough, mixing well to incorporate.
3. Divide the dough into three equal parts. Leave one part plain, mix strawberry jam into the second, and melted dark chocolate into the third.
4. Roll each dough portion into thin ropes, about ½ inch in diameter, then cut into ½ inch pieces.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough pieces in batches until golden brown, about 2 minutes per batch, then drain on paper towels.
6. Warm the honey in a small saucepan over low heat until it becomes fluid. Drizzle over the fried dough pieces, tossing gently to coat.
7. Allow the struffoli to cool slightly before serving, ensuring the honey sets to a glossy finish.

Silky honey glaze clings to each morsel, offering a sweet contrast to the crisp exterior and tender interior of the struffoli. Serve these bite-sized delights piled high on a platter, or for an extra touch of elegance, skewer them with decorative picks for easy serving at your next gathering.

Cinnamon Spiced Neapolitan Struffoli

Perfectly blending the warmth of cinnamon with the classic charm of Neapolitan desserts, this Cinnamon Spiced Neapolitan Struffoli offers a delightful twist on a traditional favorite. Its golden, bite-sized morsels, coated in a sweet glaze, promise a festive treat that’s as visually appealing as it is delicious.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Butter – 4 tbsp, melted
• Cinnamon – 1 tsp
• Honey – ½ cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine flour, eggs, sugar, melted butter, and cinnamon to form a dough.
2. Knead the dough on a floured surface until smooth, about 5 minutes. Tip: Let the dough rest for 30 minutes for easier handling.
3. Roll the dough into thin ropes, about ½ inch in diameter, then cut into ½ inch pieces.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the dough pieces in batches until golden brown, about 2 minutes per batch. Tip: Avoid overcrowding the pot to ensure even cooking.
5. Drain the fried pieces on paper towels to remove excess oil.
6. In a small saucepan, warm the honey over low heat until it becomes fluid, about 2 minutes.
7. Toss the fried dough pieces in the warm honey until evenly coated. Tip: Work quickly while the honey is warm for the best coating.
8. Arrange the coated pieces on a serving platter, allowing them to cool slightly before serving.

Adorned with a glossy honey glaze, these Cinnamon Spiced Neapolitan Struffoli boast a crisp exterior with a tender, airy interior. Serve them piled high on a decorative plate, or for an extra festive touch, shape them into a wreath and garnish with edible gold dust.

Almond Crusted Neapolitan Struffoli

Perfectly balancing the rich traditions of Italian pastry with a modern twist, this Almond Crusted Neapolitan Struffoli offers a delightful crunch and a symphony of flavors. Its golden, honey-glazed orbs, studded with almonds, promise a festive treat that’s as visually stunning as it is delicious.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Butter – ¼ cup, melted
• Almonds – 1 cup, finely chopped
• Honey – ½ cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine flour, eggs, sugar, and melted butter to form a dough. Tip: Ensure the dough is smooth and not sticky for perfect struffoli.
2. Divide the dough into small pieces and roll each into a rope about ½ inch thick. Cut the ropes into ½ inch pieces.
3. Heat vegetable oil in a deep fryer to 350°F. Fry the dough pieces in batches until golden brown, about 2 minutes per batch. Tip: Do not overcrowd the fryer to ensure even cooking.
4. Drain the fried dough on paper towels to remove excess oil.
5. In a saucepan, warm the honey over low heat until it becomes fluid. Tip: Warming the honey makes it easier to coat the struffoli evenly.
6. Toss the fried dough pieces in the warm honey until fully coated.
7. Roll the honey-coated struffoli in the finely chopped almonds, ensuring an even crust.
8. Allow the struffoli to cool and set before serving.

Zesty and aromatic, these Almond Crusted Neapolitan Struffoli boast a delightful contrast between the crispy almond exterior and the soft, honeyed interior. Serve them piled high on a platter for a dramatic presentation, or package them in decorative boxes as sweet gifts.

Pistachio Topped Neapolitan Struffoli

Pistachio Topped Neapolitan Struffoli is a delightful twist on the classic Italian dessert, combining the rich flavors of chocolate, vanilla, and strawberry with the crunchy texture of pistachios for a festive treat that’s as beautiful as it is delicious.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Butter – 2 tbsp
• Vanilla extract – 1 tsp
• Strawberry extract – 1 tsp
• Chocolate extract – 1 tsp
• Pistachios – ½ cup, chopped
• Honey – ¼ cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine flour, eggs, sugar, and butter to form a dough. Tip: Ensure the butter is at room temperature for easier mixing.
2. Divide the dough into three equal parts. Add vanilla extract to one part, strawberry extract to the second, and chocolate extract to the third. Tip: Use gel food coloring for a more vibrant color if desired.
3. Roll each dough portion into thin ropes, about ½ inch in diameter, then cut into ½ inch pieces.
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 minutes per batch. Tip: Do not overcrowd the pot to ensure even cooking.
5. Drain the fried dough pieces on paper towels to remove excess oil.
6. In a small saucepan, warm the honey over low heat until it becomes fluid.
7. Toss the fried dough pieces in the warmed honey until evenly coated.
8. Transfer the honey-coated dough pieces to a serving plate, shaping them into a mound. Sprinkle chopped pistachios on top.

Combining the crispiness of the fried dough with the sweetness of honey and the nuttiness of pistachios, this Pistachio Topped Neapolitan Struffoli offers a symphony of textures and flavors. Serve it as a centerpiece at your next gathering, or package it in decorative boxes for a thoughtful homemade gift.

Rum Flavored Neapolitan Struffoli

Captivating the senses with its harmonious blend of flavors, Rum Flavored Neapolitan Struffoli is a festive dessert that marries the warmth of rum with the classic sweetness of honey-drenched dough balls, creating a delightful treat that’s as visually appealing as it is delicious.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – 1/4 cup
• Butter – 2 tbsp, melted
• Rum – 1/4 cup
• Honey – 1/2 cup
• Vegetable oil – for frying
• Colored sprinkles – for garnish

Instructions

1. In a large mixing bowl, combine flour, eggs, sugar, and melted butter to form a dough.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
3. Divide the dough into small pieces and roll each into a thin rope, about 1/2 inch in diameter.
4. Cut the ropes into 1/2 inch pieces and roll each piece into a small ball.
5. Heat vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch, then drain on paper towels.
7. In a saucepan, warm honey and rum over low heat until the mixture is thin and runny, about 2 minutes.
8. Toss the fried dough balls in the honey-rum mixture until evenly coated.
9. Transfer the struffoli to a serving plate and shape into a mound or wreath.
10. While still warm, sprinkle with colored sprinkles for a festive touch.

The Rum Flavored Neapolitan Struffoli boasts a crispy exterior with a chewy center, enveloped in a glossy, sweet glaze that’s subtly spiked with rum. Serve it as a centerpiece at your next gathering, or package in decorative boxes for a thoughtful homemade gift.

Espresso Glazed Neapolitan Struffoli

Brimming with the rich aromas of espresso and the sweet, festive charm of Neapolitan tradition, these Espresso Glazed Neapolitan Struffoli are a delightful twist on a classic. Perfect for those who appreciate the finer details in dessert, this recipe combines the boldness of coffee with the lightness of honey-glazed dough balls.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ¼ cup
• Butter – 2 tbsp, melted
• Espresso – ½ cup, strongly brewed
• Honey – 1 cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine flour, eggs, sugar, and melted butter to form a dough.
2. Knead the dough on a floured surface for 5 minutes until smooth, then let it rest covered for 30 minutes.
3. Roll the dough into thin ropes, about ½ inch in diameter, then cut into ½ inch pieces.
4. Heat vegetable oil in a deep fryer or large pot to 350°F, and fry the dough pieces in batches until golden brown, about 2 minutes per batch.
5. Drain the fried dough balls on paper towels to remove excess oil.
6. In a saucepan, heat honey and brewed espresso over medium heat until the mixture thickens slightly, about 5 minutes.
7. Toss the fried dough balls in the espresso glaze until evenly coated.
8. Transfer the glazed struffoli to a serving plate and let them cool slightly before serving.

Velvety in texture with a crisp exterior, these struffoli offer a harmonious blend of sweet and bitter notes. Serve them stacked high on a platter for a dramatic presentation, or alongside a shot of espresso to enhance the coffee flavors.

Coconut Covered Neapolitan Struffoli

Zesty and visually stunning, this Coconut Covered Neapolitan Struffoli is a festive twist on the classic Italian dessert, combining the rich flavors of chocolate, vanilla, and strawberry with the tropical crunch of coconut. Perfect for holiday gatherings or as a sweet finale to any meal, these bite-sized delights are sure to impress with their vibrant colors and irresistible texture.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Butter – 2 tbsp, melted
• Vanilla extract – 1 tsp
• Strawberry extract – 1 tsp
• Chocolate extract – 1 tsp
• Shredded coconut – 1 cup
• Vegetable oil – for frying
• Honey – ½ cup

Instructions

1. In a large bowl, combine flour, eggs, sugar, and melted butter to form a dough.
2. Divide the dough into three equal parts. Mix vanilla extract into the first part, strawberry extract into the second, and chocolate extract into the third.
3. Roll each dough portion into thin ropes, about ½ inch in diameter, then cut into ½ inch pieces to form small balls.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough balls in batches until golden brown, about 2 minutes per batch. Tip: Ensure the oil is at the correct temperature to prevent the struffoli from absorbing too much oil.
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 more fluid, about 2 minutes.
7. Toss the warm struffoli in the honey until evenly coated, then roll in shredded coconut. Tip: Work quickly while the honey is warm for the best adherence of coconut.
8. Arrange the coated struffoli on a serving platter, layering the different flavors for a Neapolitan effect. Tip: For a more dramatic presentation, stack them in a pyramid shape.

With its crisp exterior and chewy center, the Coconut Covered Neapolitan Struffoli offers a delightful contrast of textures, while the combination of flavors and the sweetness of honey and coconut create a harmonious blend. Serve these colorful bites on a decorative plate for a stunning dessert that’s as beautiful as it is delicious.

Berry Compote Neapolitan Struffoli

Elevate your dessert game with a Berry Compote Neapolitan Struffoli, a delightful twist on the classic Italian treat that marries the tartness of fresh berries with the sweet, doughy goodness of struffoli, all layered in a visually stunning Neapolitan style.

Ingredients

• Flour – 2 cups
• Eggs – 3
• Sugar – 1/2 cup
• Butter – 1/4 cup, melted
• Mixed berries – 2 cups
• Lemon juice – 1 tbsp
• Honey – 1/4 cup

Instructions

1. In a large bowl, combine flour, eggs, sugar, and melted butter to form a dough. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
2. Knead the dough on a floured surface for 5 minutes until smooth, then let it rest covered for 30 minutes.
3. Roll the dough into thin ropes, about 1/2 inch in diameter, then cut into 1/2 inch pieces.
4. Heat oil in a deep fryer to 350°F and fry the dough pieces in batches until golden brown, about 2 minutes per batch. Tip: Do not overcrowd the fryer to ensure even cooking.
5. Drain the fried dough on paper towels and let cool.
6. In a saucepan, combine mixed berries, lemon juice, and honey. Cook over medium heat for 10 minutes until the berries break down and the mixture thickens. Tip: Stir occasionally to prevent sticking.
7. Layer the fried dough and berry compote in a serving dish, alternating to create a Neapolitan effect.
8. Drizzle with additional honey before serving.

With its crispy exterior and soft interior, the Berry Compote Neapolitan Struffoli offers a playful contrast of textures, while the berry compote adds a refreshing acidity that cuts through the sweetness. Serve it as a centerpiece at your next gathering or enjoy it as a decadent treat to brighten any day.

Conclusion

Exploring these 12 Delicious Neapolitan Struffoli Recipes offers a sweet journey into traditional Italian baking, perfect for home cooks looking to add a festive touch to their table. Each recipe promises a delightful treat that’s sure to impress. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures by pinning this article on Pinterest!