Pignolata (Struffoli)
These Italian honey balls known as struffoli or pignolata are a classic southern Italian dessert. Crispy little balls of fried dough are coated in honey, then shaped into festive mounds or wreaths. They're traditionally served around Christmas, Easter and Carnival, but make a delicious, sticky, sweet treat any time of year!
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This is one of those classic Italian recipes that goes by different names depending on the region. No matter what you call it, these little Italian honey balls are a festive and delicious treat to serve during the holidays!
What's the difference between Pignolata and Struffoli?
Both desserts come from southern Italy and are made from little fried dough pieces coated in honey or icing, traditionally served during the Christmas season, Easter or Carnival.
In Naples, this is traditionally called struffoli, where the tiny balls are piled into a mound or shaped into a wreath for Christmas, then covered with honey, sprinkles and bits of candied fruit.
In Sicily, it's known as Pignolata, which comes from the word pigna (pine cone) since the little pieces are arranged into a mound shaped to look like a pine cone. Like struffoli, pignolata varies by city and can include nuts, citrus zest or candied citrus on top.
In Palermo, you'll often find the addition of cinnamon or almonds, but the version from the city of Messina is the most distinct.
Instead of honey, the fried dough pieces are coated with two icings: a white lemon glaze on one half and a chocolate glaze on the other. Pignolata Messinese is a popular dessert served on the eastern part of the island during Carnival.
No matter the variation, both struffoli and the different types of pignolata are delicious, fun, festive sweets meant to be shared on special occasions!
Want more classic Italian Christmas cookie recipes? Try this rich Sicilian Chocolate Spice Cookies, my classic, crispy Pizzelle recipe or these chewy Pignoli Cookies.
Why This Recipe Works
- The little fried dough balls puff up to get crisp on the outside and fluffy on the inside.
- A honey and sugar syrup makes them sticky, sweet and irresistible.
- Can be flavored however you like with vanilla, cinnamon, rum, brandy or citrus.
- Have fun with different toppings like nonpareil sprinkles, nuts, candied fruits and citrus peels.
Ingredients to Make Struffoli (Pignolata)
Honey - Use a high quality honey for the best flavor.
Toppings - Small nonpareil sprinkles are typically used for decoration, but I used larger sprinkles since that's what I had. It's also traditional to top pignolata with pine nuts, almonds or dried fruits like maraschino cherries, candied citron or orange peel.
Flavorings - I flavor my dough with vanilla extract, lemon zest and orange zest, but you can flavor it however you prefer. Add cinnamon, rum, brandy or other spices.
Flour - Use all purpose flour.
Baking powder - Make sure your baking powder is fresh so the balls puff properly!
Neutral Oil - Use any neutral oil, such as vegetable oil, canola oil or peanut oil for frying.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Small saucepan
- Large pan
- Slotted spoon
- Plastic wrap
- Clean tea towel
- Wooden spoon
- Serving platter
How to Make Pignolata (Struffoli)
- In a large bowl, whisk together the flour, baking powder and salt.
- In a separate bowl, beat together the eggs, sugar, butter, vanilla, lemon zest and orange zest until smooth.
- Add the dry ingredients to the wet ingredients, then mix until it comes together into a dough.
- Transfer to a lightly floured work surface and knead lightly for about 3 to 5 minutes until a soft, smooth dough forms.
- Wrap in plastic wrap or cover with a towel and rest for 30 minutes at room temperature.
- Roll the dough out into a large rectangle in a clean surface, then cut it into long strips.
- Roll each strip into long ropes about ½ inch thick.
- Cut into small marble sized pieces.
Pro Tip: Make sure the dough balls are on the smaller side since they puff up as they fry. You want them to be bite sized.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the dough balls in small batches until golden brown, about 1 to 2 minutes per batch.
- Drain on paper towels and let cool slightly.
- Add the honey and sugar to a saucepan and simmer over medium heat until the sugar dissolves, about 2 to 3 minutes.
Pro Tip: Be careful not to boil the honey for too long or it could caramelize and harden.
- Remove from the heat and toss with the warm fried dough balls until evenly coated.
- Pile them onto a serving platter while still warm or shape them into a festive wreath.
- Sprinkle generously with rainbow sprinkles, then let cool until the honey becomes tacky and serve.
Tips for Success
- Don't overcook the honey so it stays soft and glossy. Warm it just enough to melt the sugar, then toss immediately with the fried dough.
- When frying, make sure you have enough oil so the tiny balls float freely, and drain them on paper towels to remove excess oil.
- Prepare the dough up to 1 day ahead. Keep it wrapped in plastic and chilled, then bring it to room temperature so the dough rest finishes before rolling.
- These can be stored covered in an airtight container at room temperature for up to 3 days, but they're best enjoyed fresh.
- Freeze the fried dough balls uncoated for up to 2 months. Thaw and warm them a little bit in a low oven until crisp before adding warm honey.
Variations
- Add cinnamon, allspice, cardamom or nutmeg for a warm spiced flavor using the same struffoli dough.
- Flavor the sweet honey sauce with a splash of orange juice, orange blossom or rose extract for a subtle twist.
- Top with slivered almonds, crushed pistachios or candied orange zest for a Sicilian inspired version.
- Give the coated fried dough balls a wreath shape or even a small Christmas tree for a Christmas Eve dinner.
- Use candied fruit, maraschino cherries and other edible decorations to decorate individual servings.
Serving Suggestions
Serve this traditional dessert at any holiday season celebration.
It makes the perfect finish to an Italian Christmas feast starting with elegant Beef Carpaccio or a crisp Caesar Salad, then a big bowl of Cioppino, tender stuffed beef Braciole or a big pan of Lasagna alla Bolognese.
You can also make this a part of your holiday dessert table!
How to Store Struffoli?
Store pignolata in an airtight container at room temperature for up to 3 days. Avoid refrigerating since the honey glaze can harden and lose its shine, and the dough balls can dry out and become tough.
The uncoated deep-fried balls of dough can be frozen for up to 2 months. Thaw and warm them briefly on low heat to crisp before tossing with warm honey syrup.
FAQs
Yes, you can pulse the simple ingredients a couple of times in a food processor or mix with a stand mixer fitted with the paddle, but a large bowl and wooden spoon work just as well.
The hot oil may not be at the right temperature or you may not have enough oil for proper frying. Make sure the oil returns to temperature between batches so they all cook evenly.
After cutting the dough into small pieces, dust them with a little flour and spread them out on a lightly floured surface. Give the tray a gentle shake once or twice to keep them separated. They should stay loose so they fry evenly and don't clump in the hot oil.
It might be too thick from overcooking or it may have cooled down. Warm it gently over low heat until fluid again, then add the deep fried balls of dough and stir with a wooden spoon until evenly coated.
No, they will dry out, but you can prepare the dough up to 1 day ahead. Keep it wrapped in plastic and refrigerated. Let it come to room temperature before rolling and frying the struffoli balls. You can also freeze the fried (uncoated) dough balls for up to 2 months.
Yes! This recipe was created by a chef using several traditional old recipes, which all vary slightly. Starting with a soft dough that gets rolled into long ropes, then cut into small balls of dough about the size of marbles and fried. The fried dough balls are coated with a warm honey mixture, then finished with colorful sprinkles just like the traditional Christmas time Neapolitan version. This is similar to other Italian desserts from the Campania region, Sicily and the southern part of Italy.
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Pignolata (Sicilian Honey Balls)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter softened or melted
- 1 teaspoon vanilla extract
- ½ teaspoon grated lemon zest optional
- ½ teaspoon grated orange zest optional
- neutral oil for frying (peanut, vegetable, canola, grapeseed or avocado oil)
- ½ cup honey
- 1 tablespoon granulated sugar
- rainbow nonpareil sprinkles, pine nuts or candied fruits as needed, for garnish
Instructions
- In a large bowl, whisk together the flour, baking powder and salt.
- In a separate bowl, beat together the eggs, sugar, butter, vanilla, lemon zest, and orange zest until smooth.
- Add the dry ingredients to the wet ingredients, then mix until it comes together into a dough.
- Transfer to a lightly floured work surface and knead lightly for about 3-5 minutes until a soft, smooth dough forms.
- Wrap in plastic wrap or cover with a towel and rest for 30 minutes at room temperature.
- Roll the dough out into a large rectangle, then cut it into strips.
- Roll each strip into long ropes about ½ inch thick and cut into small marble-sized pieces.
- Heat oil in a deep pot to 350°F (175°C).
- Fry in the dough balls in small batches until golden brown, about 1-2 minutes per batch.
- Drain on paper towels and let cool slightly.
- Add the honey and sugar to a saucepan and simmer over medium heat until the sugar dissolves, about 2-3 minutes.
- Remove from the heat and toss with the warm fried dough balls until evenly coated.
- Pile them onto a serving platter while still warm or shape them into a festive wreath.
- Sprinkle generously with rainbow sprinkles, then let cool until the honey becomes tacky and serve!
Notes
- Don't overcook the honey so it stays soft and glossy. Warm it just enough to melt the sugar, then toss immediately with the fried dough.
- When frying, make sure you have enough oil so the tiny balls float freely, and drain them on paper towels to remove excess oil.
- Prepare the dough up to 1 day ahead. Keep it wrapped in plastic and chilled, then bring it to room temperature so the dough rest finishes before rolling.
- These can be stored covered in an airtight container at room temperature for up to 3 days, but they're best enjoyed fresh.
- Freeze the fried dough balls uncoated for up to 2 months. Thaw and warm them a little bit in a low oven until crisp before adding warm honey.
