Italian Christmas Struffoli With Honey and Festive Sprinkles

Name: Italian Christmas Struffoli With Honey and Festive Sprinkles
Prep time: 40 min
Cook time: 35 min
Total time: 2 h
Yield: 12 servings; 1 large wreath or mound
Cuisine: Italian
Ingredients: 2 1/2 cups (300 g) all-purpose flour, spooned into the measuring cup and leveled; 2 tablespoons (25 g) granulated sugar; 1/4 teaspoon (1.5 g) fine salt; 3 large eggs, at room temperature; 2 tablespoons (28 g) unsalted butter, melted and cooled until just warm; 2 teaspoons finely grated lemon zest, from about 1 lemon; 2 teaspoons finely grated orange zest, from about 1 orange; 1 teaspoon (5 ml) vanilla extract; Up to 2 tablespoons (15 g) additional all-purpose flour, for the work surface and trays; 8 cups (1.9 liters) canola or sunflower oil, for frying; 1/2 teaspoon (2.5 ml) neutral oil, for greasing the outside of a ramekin if making a wreath; 3/4 cup (255 g) honey, preferably a mild floral honey or orange blossom honey; 1/3 cup (40 g) chopped almonds, divided; 2 tablespoons (25 g) finely diced candied orange peel; 2 tablespoons (20 g) chopped red and green candied cherries; 2 tablespoons (24 g) colorful nonpareil sprinkles

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Italian Struffoli with Honey and Festive Sprinkles are tiny, crisp-fried pastry balls with a gentle citrus fragrance, generously coated in honey and shaped into a Christmas wreath or mound. Colorful sprinkles, candied fruit, and toasted almonds make every bite feel like a celebration.

Yield: 12 servings; 1 large wreath or mound
Prep Time: 40 minutes
Cook Time: 35 minutes
Resting and Setting Time: 45 minutes
Total Time: 2 hours

Quick Ingredients

2 1/2 cups (300 g) all-purpose flour, plus up to 2 tablespoons (15 g) for dusting
2 tablespoons (25 g) granulated sugar and 1/4 teaspoon (1.5 g) fine salt
3 large eggs, at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled
2 teaspoons finely grated lemon zest, 2 teaspoons finely grated orange zest, and 1 teaspoon vanilla extract
8 cups (1.9 liters) neutral frying oil, plus 1/2 teaspoon for greasing the wreath mold
3/4 cup (255 g) honey
1/3 cup (40 g) chopped almonds
2 tablespoons (25 g) diced candied orange peel and 2 tablespoons (20 g) chopped red and green candied cherries
2 tablespoons (24 g) colorful nonpareil sprinkles

Do This

1. Mix the flour, sugar, and salt. Add the eggs, melted butter, citrus zests, and vanilla. Knead for 5 minutes until smooth.
2. Cover and rest the dough at room temperature for 30 minutes. Meanwhile, toast the almonds in a dry skillet over medium-low heat for 4 minutes.
3. Roll small portions of dough into ropes 3/8 inch (1 cm) thick. Cut into 3/8-inch (1 cm) pieces and separate them on a lightly floured tray.
4. Heat the frying oil to 350°F (175°C). Fry in about 6 batches for 3 minutes each, until evenly golden. Drain on paper towels.
5. Warm the honey over low heat for 2 minutes. Remove from the heat and fold in the fried pastry, candied orange peel, and half the almonds.
6. Shape into a wreath or mound. Decorate with the remaining almonds, candied cherries, and sprinkles. Let set for 15 minutes before serving.

Why You’ll Love This Recipe

A true holiday centerpiece: A glossy honey wreath looks wonderfully festive without requiring complicated decorating skills.
A delicious contrast of textures: The little pastry balls have crisp golden exteriors and tender centers beneath their sticky honey coating.
Bright, balanced flavor: Fresh lemon and orange zest keep the sweet honey coating fragrant and lively.
Easy to share: Serve small spoonfuls with espresso, coffee, or tea at the end of a holiday meal.

Grocery List

Produce: 1 lemon and 1 orange, for their zest.
Dairy: Unsalted butter and 3 large eggs.
Pantry: All-purpose flour, granulated sugar, fine salt, vanilla extract, honey, neutral frying oil such as canola or sunflower oil, almonds, candied orange peel, red and green candied cherries, and colorful nonpareil sprinkles.

Full Ingredients

For the Citrus Pastry Dough

2 1/2 cups (300 g) all-purpose flour, spooned into the measuring cup and leveled
2 tablespoons (25 g) granulated sugar
1/4 teaspoon (1.5 g) fine salt
3 large eggs, at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled until just warm
2 teaspoons finely grated lemon zest, from about 1 lemon
2 teaspoons finely grated orange zest, from about 1 orange
1 teaspoon (5 ml) vanilla extract
Up to 2 tablespoons (15 g) additional all-purpose flour, for the work surface and trays

For Frying and Shaping

8 cups (1.9 liters) canola or sunflower oil, for frying
1/2 teaspoon (2.5 ml) neutral oil, for greasing the outside of a ramekin if making a wreath

For the Honey Coating and Decorations

3/4 cup (255 g) honey, preferably a mild floral honey or orange blossom honey
1/3 cup (40 g) chopped almonds, divided
2 tablespoons (25 g) finely diced candied orange peel
2 tablespoons (20 g) chopped red and green candied cherries
2 tablespoons (24 g) colorful nonpareil sprinkles

Helpful equipment: A kitchen scale, large mixing bowl, bench scraper or knife, heavy 5- to 6-quart pot, frying thermometer, spider strainer or slotted spoon, large skillet, and a 12-inch serving platter. For a wreath, you will also need a ramekin approximately 3 inches wide.

Italian Christmas Struffoli With Honey and Festive Sprinkles – Closeup

Step-by-Step Instructions

Step 1: Mix and knead the citrus dough

In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, lemon zest, orange zest, and vanilla.

Beat the wet ingredients with a fork, gradually drawing in the flour until a shaggy dough forms. Turn it onto a clean work surface and knead for 5 minutes, until smooth, firm, and pliable. The dough should feel similar to fresh pasta dough: soft enough to roll, but not sticky. Use a little of the reserved dusting flour only if it sticks to your hands or work surface.

Step 2: Rest the dough and prepare the decorations

Wrap the dough tightly or cover it with an overturned bowl. Let it rest at room temperature for 30 minutes. This relaxes the dough so it rolls into thin ropes without springing back.

Meanwhile, put the chopped almonds in a dry skillet over medium-low heat. Toast for 4 minutes, stirring frequently, until lightly golden and fragrant. Immediately transfer them to a plate to cool. Measure out the candied fruit and sprinkles, and line a tray with paper towels for draining the fried pastry.

Step 3: Cut the dough into tiny pieces

Divide the rested dough into 8 equal portions and keep the pieces covered while you work. Roll one portion at a time into a rope approximately 3/8 inch (1 cm) thick. If the rope becomes too long to manage, cut it in half and continue rolling.

Cut each rope crosswise into 3/8-inch (1 cm) pieces. The cut pieces can go straight into the oil; their edges soften into little pillows as they fry. For rounder struffoli, lightly roll the pieces between your palms.

Spread the pieces in a single layer on lightly floured trays, keeping them separate. Use as little flour as possible, and shake away any loose flour before frying so it does not burn in the oil.

Step 4: Fry until crisp and golden

Pour the frying oil into a heavy 5- to 6-quart pot. Aim for a depth of about 1 1/2 inches (4 cm), and never fill the pot more than halfway. Heat over medium heat until a frying thermometer reads 350°F (175°C).

Carefully lower approximately one-sixth of the dough pieces into the oil. Fry for 3 minutes, stirring and turning gently with a spider strainer, until evenly golden. Begin checking at 2 minutes, as especially small pieces can brown sooner. The struffoli should float and look crisp rather than dark brown.

Lift them out, let excess oil drip back into the pot, and spread them on the paper-towel-lined tray. Repeat with the remaining dough, allowing the oil to return to 350°F (175°C) between batches. Keep the oil between 340°F and 355°F (170°C and 180°C) during frying. Let the final batch cool for 5 minutes before coating.

Step 5: Coat with warm honey

Pour the honey into a clean, large skillet or wide saucepan. Warm over low heat for 2 minutes, stirring gently, until fluid and comfortably warm, approximately 140°F (60°C). Do not bring it to a simmer; you want a glossy coating, not a hard candy shell.

Remove the pan from the heat. Add the fried struffoli, candied orange peel, and half the toasted almonds. Fold gently with a silicone spatula for 1 to 2 minutes, until the pastry balls are thoroughly coated and the fruit and nuts are distributed throughout.

Step 6: Shape and decorate the wreath

For a wreath, lightly grease the outside of a 3-inch-wide ramekin with the measured 1/2 teaspoon of oil and place it in the center of a 12-inch serving platter. Spoon the warm, honey-coated struffoli around it, building an even ring. Use two lightly dampened spoons to gently nudge the pieces together without crushing them. Avoid handling the hot honey mixture with bare hands.

For a traditional mound, simply spoon the mixture into a rounded heap in the center of the platter. Scrape any honey remaining in the pan over the top.

Scatter over the remaining almonds, candied cherries, and nonpareil sprinkles while the honey is still tacky. Let stand for 15 minutes, then gently twist and lift out the ramekin if making a wreath. Serve at room temperature, using a spoon to portion the sticky clusters onto small dessert plates.

Pro Tips

Weigh the flour if possible: Too much flour makes the dough stiff and the finished pastry hard. Reserve the extra flour for light dusting rather than automatically working it into the dough.
Keep the pieces small and even: Consistent 3/8-inch pieces cook quickly and give the wreath its traditional delicate appearance.
Watch the oil temperature: Oil that is too cool makes greasy pastry; oil that is too hot browns the outside before the center cooks.
Warm the honey gently: Boiling drives off moisture and can make the finished coating unpleasantly firm as it cools.
Decorate after shaping: Sprinkles can bleed their color if stirred into warm honey. Scattering them over the assembled wreath keeps the colors brighter.

Variations

Pistachio and orange: Replace the almonds with 1/3 cup (40 g) chopped unsalted pistachios. Toast them using the same method, watching closely to preserve their green color.
Nut-free celebration: Omit the almonds and use sprinkles and candied fruit for decoration. Check packaged ingredients for allergen cross-contact if serving someone with an allergy.
Individual servings: Divide the coated struffoli among 12 lightly oiled silicone muffin cups. Decorate, let set for 15 minutes, and serve in the cups or gently unmold onto small plates.

Storage & Make-Ahead

Best texture: Serve the struffoli the day they are fried and coated, once the honey has set. They gradually soften as they absorb moisture from the honey.

Room-temperature storage: Keep the assembled dessert covered in a cool, dry place for up to 3 days. Avoid refrigeration, which can make the pastry lose its crispness more quickly and the honey become cloudy or thick.

Make the dough ahead: Wrap the unshaped dough tightly and refrigerate for up to 24 hours. Let it stand at room temperature for 30 minutes before rolling and cutting; this replaces the recipe’s room-temperature dough rest.

Fry ahead: Fry the pastry up to 1 day ahead, cool completely, and store uncoated in an airtight container at room temperature. Coat with warm honey and decorate on the day of serving. In a humid kitchen, same-day frying gives the crispest result.

Nutrition (per serving)

Estimated for 1/12 of the recipe, including the decorations and approximately 60 g of frying oil absorbed across the entire batch. Actual values vary with frying conditions and ingredient brands.