20 Delicious Struffoli Recipes Perfect for Holidays

‘Tis the season for sweet, golden bites of joy! Struffoli, Italy’s beloved honey-coated dough balls, are a holiday must—whether you’re keeping traditions alive or discovering them for the first time. From classic recipes to creative twists (hello, chocolate drizzle!), we’ve rounded up 20 irresistible versions that’ll make your celebrations extra special. Ready to roll? Let’s dive into these festive treats!

Classic Italian Struffoli with Honey Glaze

These bite-sized golden dough balls, drenched in warm honey and sprinkled with festive nonpareils, are a holiday tradition that’s as fun to make as it is to eat.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 4 large eggs
• 6 tbsp unsalted butter, melted and cooled
• 1 tbsp orange zest
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1 cup honey
• 1/4 cup colorful nonpareils or sprinkles

Instructions:

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt. Make a well in the center and add eggs, melted butter, orange zest, and vanilla extract. Mix until a smooth dough forms, then knead lightly for 2 minutes. Cover and rest for 30 minutes.
2. Divide dough into 4 pieces. Roll each into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each piece into a smooth ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry dough balls in batches for 2–3 minutes, turning occasionally, until puffed and golden. Drain on paper towels.
4. In a saucepan, warm 1 cup honey over low heat for 2 minutes until fluid. Gently toss fried struffoli in the honey until coated. Transfer to a serving plate, shaping into a wreath or mound, and immediately sprinkle with nonpareils.

The magic? That crisp exterior gives way to a tender, citrus-kissed center—and the honey glaze hardens just enough to hold everything together without being sticky.

Tip: Struffoli taste best the day they’re made, but you can prep the dough balls a day ahead and fry them fresh before serving.

Chocolate-Dipped Struffoli Bites

These Chocolate-Dipped Struffoli Bites are the perfect bite-sized treat—crispy fried dough balls coated in honey and dunked in rich chocolate for a festive twist.

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1 cup semisweet chocolate chips
• 1 tsp vegetable shortening
• Rainbow sprinkles (optional)

1. In a large bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the eggs and vanilla extract. Mix until a smooth dough forms.
2. Roll the dough into 1/2-inch balls. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes, turning occasionally, until golden brown. Drain on paper towels.
3. In a small saucepan, warm the honey over low heat for 1–2 minutes until thin. Toss the fried dough balls in the honey until evenly coated.
4. Melt the chocolate chips and vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the bottom half of each honey-coated ball into the chocolate, then place on parchment paper. Sprinkle with rainbow sprinkles (if using) before the chocolate sets.

The contrast of crispy struffoli, sticky honey, and silky chocolate makes these bites irresistible—plus, they’re a fun upgrade on the classic Italian dessert.

Tip: Let the chocolate set completely before stacking or storing to avoid smudges.

Lemon Zest Struffoli with Powdered Sugar

These bite-sized Lemon Zest Struffoli are like little clouds of citrusy joy, coated in powdered sugar for a festive touch.

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1 tbsp lemon zest (from about 1 lemon)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp lemon zest, and 1/4 tsp salt. Make a well in the center and add 3 eggs and 1/2 tsp vanilla extract. Mix until a smooth dough forms.
2. Roll the dough into pencil-thin ropes, then cut into 1/2-inch pieces. Roll each piece into a small ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes, stirring gently, until golden brown. Drain on paper towels.
4. While still warm, toss the struffoli in 1/2 cup powdered sugar until evenly coated.

The lemon zest brightens every bite, while the powdered sugar adds a melt-in-your-mouth sweetness—perfect for holiday gatherings or a sunny afternoon treat.

Tip: For extra sparkle, mix a pinch of edible gold dust with the powdered sugar before coating.

Orange Glazed Struffoli with Pistachios

These bite-sized Italian dough balls are fried to golden perfection, drenched in a sticky orange glaze, and finished with crunchy pistachios—perfect for holiday gatherings or a sweet weekend project.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1/3 cup shelled pistachios, roughly chopped

Instructions:

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add 3 eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Roll dough into pencil-thin ropes, then cut into 1/2-inch pieces. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry dough pieces in batches for 2–3 minutes, stirring occasionally, until golden brown. Drain on paper towels.
3. In a saucepan over medium heat, warm 1/2 cup honey, 1/4 cup orange juice, and 1 tbsp orange zest for 3–4 minutes until slightly thickened. Remove from heat.
4. Toss fried dough in the glaze until fully coated, then sprinkle with 1/3 cup chopped pistachios while still sticky. Let cool slightly before serving.

The magic here? The bright citrus glaze cuts through the honey’s sweetness, while the pistachios add a buttery crunch to every bite.

Tip: For even more citrus punch, add a pinch of cardamom to the glaze.

Vanilla Bean Struffoli with Almond Drizzle

These bite-sized Italian honey balls get a fragrant upgrade with vanilla bean and a nutty almond glaze—perfect for holiday gatherings or a sweet weekend treat.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla bean paste (or seeds from 1 vanilla bean)
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1/4 cup sliced almonds, toasted
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. In a bowl, whisk together the flour, sugar, vanilla bean paste, and salt. Make a well in the center and add the eggs. Mix until a sticky dough forms, then knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Roll the dough into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each into a ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes until golden, stirring occasionally. Drain on paper towels.
4. In a small saucepan, warm the honey over low heat for 2 minutes until thin. Toss the fried struffoli in the honey until coated, then transfer to a plate. Sprinkle with toasted almonds and dust with powdered sugar.

The vanilla bean adds floral depth to these crispy bites, while the almond drizzle gives them a satisfying crunch. Serve warm for the best texture!

Tip: For even flavor, let the struffoli sit for 10 minutes after tossing in honey—this helps the glaze cling better.

Cinnamon Sugar Struffoli Balls

These bite-sized Cinnamon Sugar Struffoli Balls are like little fried doughnut gems—crispy on the outside, tender inside, and coated in a warm, spiced sugar hug.

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1 tsp ground cinnamon
• 1/4 cup rainbow sprinkles (optional)

1. In a large bowl, whisk together the flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add the eggs and 1/2 tsp vanilla extract. Mix until a sticky dough forms, then knead lightly for 2 minutes until smooth.
2. Divide the dough into 4 pieces. Roll each into a 1/2-inch-thick rope, then cut into 1/2-inch pieces (no need to shape them—they’ll puff unevenly, and that’s the charm!).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough pieces in batches for 2–3 minutes, stirring occasionally, until golden brown. Drain on paper towels.
4. In a small saucepan, warm 1/2 cup honey over low heat for 1 minute. Toss the fried balls in the honey, then sprinkle with 1 tsp cinnamon and rainbow sprinkles (if using) while still sticky.

The magic here? That honey shell hardens just slightly as it cools, giving each bite a delicate crunch before yielding to the soft, airy center.

Tip: Struffoli are traditionally piled into a wreath shape for holidays, but freeform clusters work just as well (and are way less fussy!).

Rum-Infused Struffoli with Caramel Sauce

These bite-sized Italian dough balls soak up a boozy rum glaze and get a decadent finish with homemade caramel—perfect for holiday gatherings or a sweet weekend project.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup dark rum
• 1/2 cup honey
• 1/2 cup heavy cream
• 1/4 cup light brown sugar
• 1/4 cup rainbow sprinkles (optional)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Add 3 large eggs, 2 tbsp unsalted butter, and 1/2 tsp vanilla extract; knead until smooth. Cover and rest for 30 minutes.
2. Roll dough into 1/2-inch ropes, cut into 1/2-inch pieces, and roll into balls. Heat vegetable oil (2 inches deep) to 350°F in a pot. Fry dough balls in batches for 2–3 minutes until golden. Drain on paper towels.
3. Simmer 1/2 cup dark rum and 1/2 cup honey in a saucepan for 3 minutes. Toss fried struffoli in the glaze until coated.
4. For caramel sauce, heat 1/2 cup heavy cream and 1/4 cup light brown sugar in a pan over medium heat, stirring until thickened (5 minutes). Drizzle over struffoli and top with rainbow sprinkles if using.

The rum glaze seeps into every nook of these crispy bites, while the caramel adds a buttery richness that’s downright addictive.

Tip: Let the struffoli sit for an hour after glazing—the flavors meld beautifully!

Pistachio and Rosewater Struffoli

These Pistachio and Rosewater Struffoli are bite-sized Italian dough balls with a fragrant floral twist—perfect for holiday gatherings or a sweet afternoon treat.

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 cup honey
• 1 tbsp rosewater
• 1/2 cup shelled pistachios, roughly chopped
• Vegetable oil, for frying
• 1/4 cup rainbow sprinkles (optional)

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Make a well in the center and add 3 large eggs, 1 tbsp unsalted butter, and 1 tsp vanilla extract. Mix until a dough forms, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Divide the dough into 4 pieces. Roll each into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each piece into a small ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes until golden, stirring gently. Drain on paper towels.
4. In a saucepan, warm 1/2 cup honey and 1 tbsp rosewater over low heat for 2 minutes. Toss the fried dough balls and 1/2 cup chopped pistachios in the syrup until coated. Optional: Sprinkle with 1/4 cup rainbow sprinkles while warm.

The rosewater adds a delicate floral note that pairs beautifully with the nutty pistachios—a modern twist on a classic Italian favorite.

Tip: For extra crunch, toast the pistachios lightly before chopping.

Coconut-Coated Struffoli with Honey Syrup

These bite-sized Italian dough balls get a tropical twist with toasted coconut and a sticky-sweet honey glaze—perfect for holiday gatherings or a fun weekend project!

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil (for frying)
• 1 cup honey
• 1/2 cup water
• 1 tsp lemon zest
• 1 cup shredded sweetened coconut, toasted

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add 3 eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Roll dough into pencil-thin ropes, then cut into 1/2-inch pieces. Heat 2 inches of vegetable oil in a pot to 350°F. Fry dough pieces in batches for 2–3 minutes until golden, stirring occasionally. Drain on paper towels.
3. In a saucepan, simmer 1 cup honey, 1/2 cup water, and 1 tsp lemon zest for 5 minutes until slightly thickened. Toss fried struffoli in the syrup, then coat with 1 cup toasted coconut while warm.

The coconut adds a crunchy contrast to the chewy dough, while the honey syrup keeps every bite irresistibly glossy. Serve piled high for a showstopping dessert!

Tip: For extra flair, drizzle melted chocolate over the cooled struffoli or sprinkle with edible glitter.

Espresso Glazed Struffoli for Coffee Lovers

These bite-sized Italian honey balls get a bold upgrade with a rich espresso glaze—perfect for dessert tables or your next coffee break.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil (for frying)
• 1/2 cup strong brewed espresso, cooled
• 1 cup powdered sugar
• 1 tbsp unsalted butter, melted
• 1/4 cup rainbow sprinkles (optional)

Instructions

1. In a bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Make a well in the center and add 3 large eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 2 minutes until smooth.
2. Roll dough into 1/2-inch balls. Heat vegetable oil in a deep pot to 350°F and fry the balls in batches for 2–3 minutes until golden. Drain on paper towels.
3. Whisk 1/2 cup espresso, 1 cup powdered sugar, and 1 tbsp melted butter until smooth. Toss warm struffoli in the glaze until coated, then pile onto a plate. Top with sprinkles (if using) while glaze is wet.

The espresso glaze soaks into the crispy dough just enough to give each bite a deep coffee kick—without overpowering the honey-like sweetness.

Tip: For extra crunch, let the struffoli sit uncovered for 1 hour before serving.

Almond and Cranberry Struffoli Mix

These bite-sized honey-drenched dough balls are studded with toasted almonds and tart cranberries—perfect for holiday gatherings or a sweet afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup sliced almonds, toasted
• 1/3 cup dried cranberries, chopped
• 1/2 cup honey
• 1 tbsp unsalted butter
• Rainbow sprinkles (optional, for garnish)

Instructions:

1. In a bowl, whisk together the flour, granulated sugar, and salt. Make a well in the center and add the eggs and vanilla extract. Mix until a smooth dough forms.
2. Roll the dough into 1/2-inch-thick ropes, then cut into small pea-sized pieces. Roll each piece into a ball.
3. Heat 2 inches of oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes until golden brown. Drain on paper towels.
4. In a saucepan, warm the honey and butter over low heat until melted. Toss the fried dough balls, toasted almonds, and cranberries in the honey mixture until evenly coated.
5. Transfer to a serving plate, shaping into a mound or wreath. Garnish with sprinkles if desired. Let cool slightly before serving.

The crunch of almonds and chewy cranberries adds a festive twist to this classic Italian dessert—great for sharing!

Tip: For extra shine, warm the honey mixture with a splash of orange juice before tossing.

Chocolate Hazelnut Struffoli with Gold Dust

These bite-sized Italian dough balls get a decadent upgrade with rich chocolate hazelnut spread and a shimmering gold finish—perfect for impressing guests at holiday gatherings.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil (for frying)
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/4 cup honey
• Edible gold dust (for garnish)

Instructions:

1. In a bowl, whisk together the flour, eggs, granulated sugar, vanilla extract, and salt until a sticky dough forms. Knead lightly on a floured surface until smooth.
2. Roll the dough into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each piece into a ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes until golden, then drain on paper towels.
4. In a saucepan, warm the chocolate hazelnut spread and honey over low heat until smooth. Toss the fried struffoli in the mixture until coated.
5. Arrange on a platter and dust generously with edible gold dust while still sticky.

The contrast of crunchy struffoli, creamy chocolate hazelnut glaze, and luxurious gold dust makes this a showstopper that’s surprisingly simple to assemble.

Tip: For extra crunch, let the struffoli cool completely before coating—they’ll stay crispier longer!

Lavender Honey Struffoli for a Floral Twist

These bite-sized Italian dough balls get an elegant upgrade with fragrant lavender and golden honey—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp dried culinary lavender
• 1/2 cup honey
• 1/2 cup vegetable oil (for frying)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt. Add 3 large eggs and mix until a sticky dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Roll into 1/2-inch-thick ropes, then cut into 1/2-inch pieces.
3. Heat 1/2 cup vegetable oil in a deep skillet over medium heat. Fry the dough pieces in batches for 2–3 minutes, turning until golden brown. Drain on paper towels.
4. In a small saucepan, warm 1/2 cup honey and 1 tbsp dried lavender over low heat for 3 minutes (do not boil). Strain out lavender, then toss fried dough in the warm honey.
5. Pile the struffoli on a plate, dust with 1/4 cup powdered sugar, and let set for 10 minutes before serving.

The floral honey glaze and delicate crunch make these irresistible—like a bite-sized spring garden! Tip: For extra fragrance, sprinkle a pinch of fresh lavender buds on top just before serving.

Caramelized Struffoli with Sea Salt

These bite-sized Italian honey balls get a modern twist with a glossy caramel glaze and a sprinkle of flaky sea salt—perfect for holiday gatherings or a sweet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• Vegetable oil (for frying)
• 1/2 cup honey
• 1/4 cup light brown sugar
• 1 tsp flaky sea salt

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and kosher salt. Make a well in the center and add the eggs and vanilla extract. Mix until a dough forms, then knead for 2 minutes until smooth.
2. Roll the dough into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each piece into a ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes, turning occasionally, until golden brown. Drain on paper towels.
4. In a saucepan over medium heat, combine the honey and brown sugar. Simmer for 3 minutes, stirring constantly, until thickened slightly. Remove from heat and toss the fried dough balls in the caramel until fully coated.
5. Transfer to a plate, sprinkle with flaky sea salt, and let cool until the caramel sets (about 15 minutes).

The contrast of sticky-sweet caramel and crunchy salt makes these irresistible—you’ll love how the honey glaze crackles when you bite in!

Tip: For extra sparkle, roll the warm struffoli in nonpareils or crushed pistachios before the caramel sets.

Peppermint Struffoli for a Festive Treat

These bite-sized Italian honey balls get a merry twist with crushed peppermint, making them the perfect sweet-and-crunchy holiday centerpiece.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1/4 cup crushed peppermint candies
• 1/4 cup rainbow sprinkles (optional)

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add 3 large eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 5 minutes until smooth.
2. Roll dough into pencil-thin ropes, cut into 1/2-inch pieces, and roll each into a ball.
3. Heat vegetable oil (about 2 inches deep) in a pot to 350°F. Fry dough balls in batches for 2–3 minutes until golden, stirring occasionally. Drain on paper towels.
4. In a saucepan, warm 1/2 cup honey over low heat for 1 minute. Toss fried balls in honey until coated, then transfer to a plate. Immediately sprinkle with 1/4 cup crushed peppermint candies and rainbow sprinkles (if using). Let set for 15 minutes before serving.

The peppermint adds a cool crunch against the sticky-sweet honey, while the sprinkles make these irresistible to kids (and kids at heart!).

Tip: For a showstopper look, stack struffoli into a tree shape on a cake stand and dust with powdered sugar “snow.”

Tiramisu-Inspired Struffoli with Mascarpone Dip

These bite-sized Italian dough balls get a cozy coffee-kissed upgrade, perfect for dunking into a creamy mascarpone dip.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 3 tbsp granulated sugar, divided
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 cup strong brewed coffee, cooled
• 1 cup vegetable oil (for frying)
• 1/2 cup mascarpone cheese
• 1/4 cup heavy cream
• 1 tbsp cocoa powder (for dusting)

Instructions

1. In a bowl, whisk together flour, 2 tbsp sugar, and salt. Make a well in the center and add eggs, melted butter, and vanilla. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Roll dough into 1/2-inch ropes, cut into 1/2-inch pieces, and roll each into a ball. Heat oil in a deep skillet to 350°F. Fry struffoli in batches for 2–3 minutes until golden, then drain on paper towels.
3. Toss warm struffoli with cooled coffee and remaining 1 tbsp sugar until coated.
4. For the dip, whip mascarpone and heavy cream until fluffy. Serve struffoli dusted with cocoa powder alongside the dip.

The coffee glaze gives these tender bites a tiramisu-like depth, while the airy dip balances their crunch. Tip: For extra flair, drizzle struffoli with melted chocolate before serving.

Maple Glazed Struffoli with Walnuts

These bite-sized Italian dough balls get a cozy North American twist with a sticky maple glaze and crunchy walnuts—perfect for holiday gatherings or a sweet weekend project.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup pure maple syrup
• 1/4 cup honey
• 1/2 cup chopped walnuts, toasted
• 1 tsp orange zest (optional)

Instructions:

1. In a bowl, whisk together flour, sugar, and salt. Make a well in the center and add eggs and vanilla extract. Mix until a dough forms, then knead for 3 minutes until smooth. Cover and rest for 30 minutes.
2. Roll dough into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each into a smooth ball.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry dough balls in batches for 2–3 minutes until golden, stirring gently. Drain on paper towels.
4. In a saucepan, warm maple syrup and honey over low heat for 3 minutes until thin. Off heat, stir in orange zest (if using).
5. Toss fried struffoli and walnuts in the glaze until evenly coated. Pile onto a plate and let set for 10 minutes before serving.

The maple glaze caramelizes into a glossy shell, while the walnuts add a toasty crunch that balances the dough’s pillowy softness.

Tip: For festive flair, sprinkle with edible gold dust or rainbow sprinkles before the glaze sets!

Pumpkin Spice Struffoli for Fall Holidays

These bite-sized Italian dough balls get a cozy fall twist with pumpkin puree and warm spices—perfect for holiday gatherings or a sweet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 3 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1/4 cup powdered sugar (for dusting)

Instructions

1. In a bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp pumpkin pie spice, and 1/4 tsp salt. Add 1/2 cup pumpkin puree, 3 tbsp melted butter, 1 large egg, and 1 tsp vanilla extract. Mix until a soft dough forms.
2. Roll dough into 1-inch balls. Heat vegetable oil in a deep skillet to 350°F and fry dough balls in batches for 2–3 minutes, turning until golden brown. Drain on paper towels.
3. In a small saucepan, warm 1/2 cup honey over low heat for 1 minute. Toss fried struffoli in honey until coated, then pile onto a plate. Dust with 1/4 cup powdered sugar while warm.

The honey glaze caramelizes into a sticky-sweet shell, while the pumpkin keeps the centers tender—like mini pumpkin spice doughnuts with a festive crunch.

Tip: For extra flair, sprinkle with chopped toasted pecans or a pinch of cinnamon before serving.

White Chocolate Drizzled Struffoli with Sprinkles

These bite-sized Italian honey balls get a festive upgrade with a sweet white chocolate drizzle and colorful sprinkles—perfect for holiday gatherings or a fun baking project with kids!

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 3 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil (for frying)
• 1/2 cup honey
• 1/2 cup white chocolate chips
• 1 tsp coconut oil
• 2 tbsp rainbow sprinkles

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 3 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add 3 large eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 2 minutes until smooth.
2. Roll dough into 1/2-inch-thick ropes, then cut into pea-sized pieces. Heat vegetable oil (2 inches deep) in a pot to 350°F. Fry dough pieces in batches for 2–3 minutes until golden, stirring occasionally. Drain on paper towels.
3. Warm 1/2 cup honey in a saucepan over low heat for 1 minute. Toss fried dough in honey until coated, then mound onto a plate to cool slightly.
4. Melt 1/2 cup white chocolate chips with 1 tsp coconut oil in 20-second microwave bursts, stirring until smooth. Drizzle over struffoli and immediately top with 2 tbsp rainbow sprinkles.

The contrast of crisp honey-coated dough with creamy white chocolate and crunchy sprinkles makes every bite irresistible. Plus, the bite-size pieces are ideal for sharing!

Tip: Let the struffoli sit for 30 minutes after assembling so the chocolate sets—this keeps the sprinkles from rolling off.

Bourbon Glazed Struffoli with Pecans

Bourbon Glazed Struffoli with Pecans

These bite-sized Italian dough balls get a Southern twist with a sticky bourbon glaze and crunchy pecans—perfect for holiday gatherings or a sweet weekend treat.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1/4 cup bourbon
• 1/2 cup chopped pecans
• 1/4 tsp ground cinnamon

Instructions

1. In a large bowl, whisk together the flour, eggs, granulated sugar, vanilla extract, and salt until a dough forms. Knead for 2 minutes until smooth.
2. Roll the dough into 1-inch balls. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry the dough balls in batches for 2–3 minutes until golden, then drain on paper towels.
3. In a saucepan over medium heat, combine the honey, bourbon, and cinnamon. Simmer for 3 minutes until slightly thickened.
4. Toss the fried struffoli and chopped pecans in the warm glaze until evenly coated. Let cool slightly before serving.

The bourbon adds a warm, caramelized depth to the honey glaze, while the pecans give every bite a satisfying crunch.

Tip: For extra sparkle, dust with powdered sugar just before serving.

Conclusion

With 20 delightful struffoli recipes, there’s something here to sweeten every holiday gathering! Whether you stick to tradition or try a fun twist, these bite-sized treats are sure to impress. Don’t forget to share your favorite in the comments and pin this roundup for your next festive baking session. Happy cooking—and even happier eating!