Strufoli – Honey Balls

Strufoli – Honey Balls


For the dough:
2 cups flour
One tbs. sugar
Six eggs
grated zest of 1/2 lemon
Two egg yolks
One pinch of salt
tbs. butter
frying oil

For the topping:
Eight oz. honey
4 oz. candied orange rinds, finely diced

How to make the Strufoli – Honey Balls:

Make a Fontana (fountain) with the flour on a pastry board. Add six whole eggs and two egg yolks, butter, sugar, lemon, and a pinch of salt. Knead into a smooth but firm dough.

Cut the dough into pieces. Roll them into long cylinders 1/2-inch in diameter, and cut each of these into 1/4-inch nuggets. Use up all the dough and place the chunks on a floured surface.

Fry the strufoli in hot oil a few at a time. When golden, drain them well and dry them on paper towels to get rid of excess fat. Put the honey in a saucepan (preferably with a concave bottom) and bring to a boil. Simmer until the foam subsides and the honey turns golden. Turn the heat down very low and add the strufoli with the candied fruit and the grated peel. Mix well, coating all strufoli evenly.

Place on a dish and mold them into desired shape (flat, round, or cylindrical). Always serve strufoli at room temperature, do not refrigerate.

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

Serves 4-6

Strufoli – Honey Balls is a Regional recipe from Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at