Struffoli

Deep-fried dough sweetened with honey

StruffoliCourseDessertPlace of originItalyRegion or stateNaples, CampaniaMain ingredientsDough, honey  Media: Struffoli Struffoli (Italian: [ˈstruffoli]; Neapolitan: struffule, Neapolitan: [ˈstrufːulə]), also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings. There are many different ways to flavour them, but the traditional way is to mix them in honey with diavulilli (nonpareils sprinkles), cinnamon, and bits of orange rind. Naming varies by region: in Calabria they are also known as scalilli, and in Abruzzo cicerchiata. They are often served at Christmas and are sometimes served warm.[citation needed]

[edit] A similar dish is described by Archestratus, an ancient Greek poet from Gela, Sicily. It was called enkris (Greek: ἐγκρίς)—a dough-ball fried in olive oil, which he details in his Gastronomy; a work now lost, but partially preserved in the Deipnosophistae of Athenaeus, which mentions enkris thirteen times, in various inflected forms. The most complete description of it in the Deipnosophists is a passage that reads:

πεμμάτιον ἑψόμενον ἐν ἐλαίῳ καὶ μετὰ τοῦτο μελιτούμενον, μνημονεύει αὐτῶν Στησίχορος διὰ τούτων χόνδρον τε καὶ ἐγκρίδας ἄλλα τε πέμματα καὶ μέλι χλωρόν. There are cakes, also, called ἐγκρίδες. These are cakes boiled in oil, and after that seasoned with honey; and they are mentioned by Stesichorus in the following lines:— Groats and encrides,

And other cakes, and fresh sweet honey.The name struffoli originates from the Greek word strongoulos, which means 'rounded'.

[edit] Piñonate (Andalusia) Gulab jamun (South Asia) Croquembouche (France) Lokma (Mediterranean basin) Pignolata (Sicily) Teiglach (Jewish cookies) Çäkçäk (Tatar, Bashkir and Central Asian dish)

Struffoli’s tiny, honey‑glazed spheres make them a natural fit for festive spreads. Their bright, golden colour echoes the twinkling lights and tinsel, while the bite‑size shape encourages casual sharing – perfect for the lively, communal atmosphere of a British Christmas party. The contrast between a crisp exterior and airy centre offers a textural break from the heavier, oven‑baked desserts that dominate the season, such as mince pies or Christmas pudding. Moreover, the tradition of arranging them in a ring or mound lends a visual focal point to the sweets board, turning a simple plate into a decorative centerpiece that feels both indulgent and nostalgic.

When shopping for struffoli, look for fresh, evenly‑sized balls that are uniformly glazed with a thin honey coat – this signals a good balance of crispness without being overly soggy. If you buy from a specialist Italian deli, ask whether they are made with traditional yeast dough rather than a shortcut batter; the former yields a lighter interior. For home‑cooked batches, use a thermometer to keep oil at 180°C (350°F) and fry in small batches to avoid crowding, which can depress the temperature and result in greasiness. Store any leftovers in a loosely sealed container at room temperature; a paper towel layer will absorb excess moisture and keep the crunch intact for a couple of days.

While the classic presentation is a honey‑drizzled mound dusted with non‑pareils, you can give struffoli a contemporary spin without losing their festive spirit. Try layering them in a clear glass bowl with alternating layers of candied orange peel and toasted almond slivers for a visually striking parfait. For a holiday cocktail garnish, skewer three to five struffoli on a short stick and dip the tip in a splash of amaretto – the sweet, nutty note pairs surprisingly well with mulled wine. If you prefer a warm finish, give the leftovers a quick toss in a hot pan with a whisper of cinnamon and a drizzle of orange blossom honey just before serving.