Struffoli is a traditional Italian dessert that brings festive cheer to any table. These tiny, golden balls of dough are crispy on the outside and tender inside, coated in sticky honey and sprinkled with colorful nonpareils. Originating from Naples, struffoli has been a beloved holiday treat for generations.
In this baked version, we keep all the classic flavors while making the process a bit lighter and less oily than the traditional deep-fried method. Baking struffoli gives us a perfectly crunchy texture without sacrificing that delightful honey glaze that makes this dessert so irresistible. Whether you’re celebrating a special occasion or just craving a sweet bite, our baked struffoli recipe is sure to become a new favorite.
Ingredients
To craft the perfect Baked Struffoli, we need a balanced selection of ingredients that delivers that classic honeyed crunch with a lighter twist. Below, we break down the components into dough essentials and the coating plus garnish that elevate this festive treat.
Dough Ingredients
We start with the foundational elements that create the tender yet crispy dough balls:
- 2 cups all-purpose flour, sifted for a light texture
- 3 large eggs, room temperature
- 1/3 cup granulated sugar for subtle sweetness
- 4 tablespoons unsalted butter, softened for richness
- 1 tablespoon fresh orange zest to brighten the flavor
- 1 teaspoon vanilla extract for aromatic depth
- 1/4 teaspoon salt to balance sweetness
- 1 teaspoon baking powder to ensure a light, airy texture
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 2 cups | Sifted |
| Eggs | 3 large | Room temperature |
| Granulated sugar | 1/3 cup | |
| Unsalted butter | 4 tablespoons | Softened |
| Fresh orange zest | 1 tablespoon | Zested |
| Vanilla extract | 1 teaspoon | |
| Salt | 1/4 teaspoon | |
| Baking powder | 1 teaspoon |
Coating and Garnish Ingredients
- 1 cup high-quality honey for glossy coating and sweetness
- 1/4 cup water to gently loosen the honey for drizzling
- 1 tablespoon unsalted butter melted to enhance smoothness
- 1/2 teaspoon ground cinnamon (optional) for warm spice notes
- 1/4 cup nonpareils (tiny round sprinkles) for traditional decoration
- 1/4 cup candied orange peel, finely chopped to add texture and citrus zest
| Ingredient | Quantity | Notes |
|---|---|---|
| Honey | 1 cup | Use a high-quality variety |
| Water | 1/4 cup | To thin honey for glaze |
| Unsalted butter | 1 tablespoon | Melted |
| Ground cinnamon | 1/2 teaspoon | Optional, adds warm spice |
| Nonpareils | 1/4 cup | For classic colorful topping |
| Candied orange peel | 1/4 cup | Finely chopped for garnish |
Equipment Needed
To prepare our Baked Struffoli perfectly, having the right kitchen tools ensures smooth and efficient workflow. Below, we list the essential equipment required along with their specific purpose in the recipe:
| Equipment | Purpose |
|---|---|
| Mixing bowls | For combining dough ingredients and mixing glaze |
| Measuring cups and spoons | To measure flour, sugar, liquids, and spices accurately |
| Whisk | For blending eggs, sugar, and other wet ingredients |
| Stand mixer or hand mixer | To knead and mix dough to the perfect consistency |
| Rolling pin | For evenly rolling out the dough before cutting |
| Sharp knife or dough cutter | To cut dough into uniform small pieces (the struffoli) |
| Baking sheet | To bake the small dough balls evenly and crisp |
| Parchment paper | To line the baking sheet for easy cleanup and to prevent sticking |
| Small saucepan | For heating honey glaze and water mixture |
| Wooden spoon | To stir honey glaze without damaging the pan |
| Cooling rack | To cool the baked struffoli and keep them crisp |
| Large mixing bowl | To coat baked struffoli with honey glaze and mix garnishes |
We find using parchment paper crucial for ensuring the delicate dough balls do not stick to the pan during baking, thus preserving their perfect shape and texture.
Having a sharp knife or dough cutter helps us achieve uniform-sized pieces, which is key to even baking and consistent crunch.
When mixing the honey glaze, a small saucepan paired with a wooden spoon gives us better control to gently warm the honey without scorching it.
With this equipment setup, we streamline our baking process, ensuring our Baked Struffoli come out golden, crispy, and beautifully glazed every time.
Prep Work
Before we dive into assembling and baking our Baked Struffoli, careful Prep Work is essential to ensure every component comes together perfectly. Let’s start with the key steps to prepare the dough, followed by the coating and garnishes.
Preparing the Dough
- Sift the dry ingredients: In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This aerates the flour and ensures even distribution of leavening agents.
- Combine wet ingredients: In a separate bowl, whisk 3 large eggs with 1/3 cup of granulated sugar, 4 tablespoons of softened unsalted butter, 1 tablespoon of fresh orange zest, and 1 teaspoon of vanilla extract. Mixing these thoroughly creates a smooth, fragrant base for our dough.
- Incorporate wet into dry: Gradually add the wet mixture to the sifted dry ingredients. Use a wooden spoon or your hands to combine until a soft, pliable dough forms. Avoid overmixing to keep the dough tender.
- Rest the dough: Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes. This step relaxes the gluten, making it easier to roll and shape the dough into the tiny balls that define Baked Struffoli.
Preparing the Coating and Garnishes
- Honey syrup preparation: In a small saucepan, combine 1 cup of high-quality honey with 1/4 cup of water. Heat on medium until the mixture begins to simmer gently, stirring occasionally. Add 1 tablespoon of melted unsalted butter to enrich the syrup and promote a glossy finish. Optionally, stir in a pinch of ground cinnamon to impart a warm spice note.
- Prepare garnishes: While the honey syrup simmers, place 1/4 cup of nonpareils and 1/4 cup of finely chopped candied orange peel in separate small bowls. These will add colorful texture and citrus brightness to our finished struffoli.
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 2 cups sifted | Dough base |
| Eggs | 3 large | Structure, moisture |
| Granulated sugar | 1/3 cup | Sweetness |
| Unsalted butter | 4 tbsp (softened) + 1 tbsp (melted) | Tenderness, flavor, syrup gloss |
| Orange zest | 1 tbsp fresh | Citrus aroma |
| Vanilla extract | 1 tsp | Flavor enhancement |
| Salt | 1/4 tsp | Flavor balance |
| Baking powder | 1 tsp | Leavening |
| Honey | 1 cup | Sweet glaze |
| Water | 1/4 cup | Honey syrup thinning |
| Ground cinnamon | Pinch (optional) | Warm spice (optional) |
| Nonpareils | 1/4 cup | Colorful garnish |
| Candied orange peel | 1/4 cup chopped | Textural garnish |
With these preparations completed, our dough will be perfectly soft yet manageable and our honey coating rich and ready to create irresistible Baked Struffoli.
Instructions
Follow these detailed steps to create our Baked Struffoli with a light, crispy texture and a luscious honey glaze that celebrates traditional flavors with a modern twist.
Making the Dough
- In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This ensures even incorporation and a tender crumb.
- In a separate bowl, whisk 3 large eggs until smooth. Add 1/3 cup of granulated sugar, 4 tablespoons of softened unsalted butter, 1 tablespoon of fresh orange zest, and 1 teaspoon of vanilla extract to the eggs. Mix well until combined.
- Gradually add the wet mixture to the dry ingredients, stirring continuously with a wooden spoon or hand mixer on low speed until the dough starts to come together.
- Turn the dough onto a lightly floured surface and knead gently for about 3 to 4 minutes until smooth and elastic. Avoid overworking to maintain the dough’s tender texture.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes to relax the gluten, making shaping easier.
Shaping the Struffoli
- Divide the rested dough into 4 equal parts for manageable rolling.
- On a floured surface, roll each portion into a long rope approximately 1/2 inch thick.
- Using a sharp knife or dough cutter, slice each rope into small pieces about 1/2 inch wide, forming tiny dough balls.
- Roll each piece gently between your palms to shape into smooth, round balls—aim for uniform size for even baking.
- Place the shaped dough balls onto a baking sheet lined with parchment paper, spacing them at least 1 inch apart to prevent sticking.
Baking the Struffoli
- Preheat the oven to 350°F (175°C) to achieve even, golden baking.
- Bake the dough balls on the prepared sheet for 12 to 15 minutes, or until they turn golden brown and feel crisp to the touch.
- Remove from the oven and transfer the baked struffoli to a cooling rack to avoid sogginess. Allow them to cool completely before coating.
| Step | Details |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 12-15 minutes |
| Dough Ball Size | 1/2 inch diameter balls |
| Cooling | On wire rack, until cool |
Coating with Honey and Garnishes
- In a small saucepan, combine 1 cup of high-quality honey, 1/4 cup of water, and 1 tablespoon of melted unsalted butter over medium heat.
- Stir gently and bring the mixture to a simmer. Let it cook for 3 to 4 minutes until slightly thickened and fragrant. Optionally, add 1/2 teaspoon of ground cinnamon for festive warmth.
- Transfer the baked struffoli into a large mixing bowl. Pour the warm honey syrup over them.
- Toss the struffoli carefully with a wooden spoon to ensure each piece is fully coated in the honey glaze.
- Transfer the sticky struffoli to a serving platter, shaping into a mound or wreath.
- Garnish generously with 1/4 cup of colorful nonpareils and 1/4 cup of finely chopped candied orange peel to enhance both flavor and visual appeal.
This coating process seals in the crunch while delivering the signature sweet, citrus-infused shine that makes our Baked Struffoli irresistibly festive.
Serving Suggestions
To fully enjoy our Baked Struffoli, we recommend serving them in ways that highlight their delightful crunch and sweet honey glaze. Here are some expert tips to elevate your presentation and enhance the festive experience.
- Classic Presentation: Arrange the struffoli in a ring or mound on a large serving platter. Drizzle any remaining warm honey syrup over the top for extra shine and sweetness. Sprinkle generously with colorful nonpareils and chopped candied orange peel to add vibrant color and texture. This traditional look recalls authentic Italian celebrations.
- Individual Portions: Serve struffoli in small glass bowls or clear dessert cups. Layer a few struffoli with dollops of whipped cream or a scoop of vanilla gelato. This makes an elegant dessert option perfect for dinner parties.
Consider adding a dusting of powdered sugar or a light sprinkle of ground cinnamon to introduce subtle warmth and depth to the flavor profile. Fresh mint leaves also pair beautifully as a garnish, adding contrast and aroma.
- Pairing Suggestions:
Our baked struffoli pairs wonderfully with:
| Beverage | Why It Works |
|---|---|
| Espresso or Coffee | Balances the sweetness with bitterness |
| Sweet Dessert Wine | Enhances honey and citrus notes |
| Hot Tea | Light and refreshing accompaniment |
- Storage & Serving Note:
For the crispiest texture, serve struffoli shortly after coating with honey syrup. If preparing in advance, store in an airtight container at room temperature for up to 3 days. Before serving, gently rewarm in a low oven (300°F) for 5 minutes and add fresh honey drizzle if needed.
By following these Serving Suggestions, we ensure the Baked Struffoli not only taste incredible but also create a festive atmosphere that delights the eyes and palate.
Storage Tips
To keep our Baked Struffoli fresh and maintain their signature crunch and honey glaze, proper storage is essential. Here’s how we ensure they stay delicious for days:
- Cool Completely: Allow the baked struffoli to cool fully on a wire rack before storing. This prevents moisture buildup which can make them soggy.
- Use an Airtight Container: Transfer the cooled struffoli to an airtight container. This traps freshness and keeps out humidity that softens the texture.
- Layer with Parchment Paper: If stacking struffoli in the container, separate layers with parchment paper to prevent sticking and preserve the honey coating.
- Room Temperature Storage: Store the container in a cool, dry place, away from direct sunlight or heat sources. Struffoli stored this way will stay fresh for up to 5 days.
- Refrigeration Tip: Although not necessary, refrigerating extends shelf-life up to 10 days but may dull the crunch. Bring them to room temperature before serving to revive texture.
- Freezing for Long-Term Storage: For longer storage, freeze the struffoli in an airtight container or freezer bag. They keep well for up to 1 month. Thaw at room temperature and toss gently to restore the honey glaze before serving.
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | Up to 5 days | Store in airtight container, cool and dry place |
| Refrigeration | Up to 10 days | Use airtight container, warm before serving to restore texture |
| Freezing | Up to 1 month | Use freezer-safe container, thaw at room temp, coat gently before serving |
Pro Tip: To refresh crispiness after storage, warm struffoli briefly in a low oven (250°F for 5 minutes) before coating with honey glaze. This reactivates the crunch and brings back their irresistible texture.
Following these storage tips ensures our baked struffoli remain a festive treat we can enjoy over time without losing their delightful crunch and flavor.
Conclusion
Baked Struffoli offers a wonderful way to enjoy a classic Italian treat with less oil and the same delightful crunch. Our recipe makes it easy to bring festive flavors to your table while keeping things light and simple.
With the right ingredients and tools, you’ll create golden, honey-coated bites that impress every time. Whether for holidays or any special moment, this baked version is sure to become a favorite in your dessert lineup.
Frequently Asked Questions
What is struffoli?
Struffoli is a traditional Italian dessert from Naples, consisting of small, crispy dough balls coated in honey and decorated with colorful sprinkles, often enjoyed during holidays.
How is baked struffoli different from traditional struffoli?
Baked struffoli is a lighter alternative to the classic deep-fried version. It offers the same honey-glazed flavor with less oil and a crunchy texture achieved through baking.
What ingredients are needed to make baked struffoli?
Key ingredients include all-purpose flour, eggs, sugar, butter, orange zest, vanilla extract, baking powder, honey, water, cinnamon (optional), nonpareils, and candied orange peel.
What kitchen tools are essential for making baked struffoli?
You’ll need mixing bowls, measuring cups and spoons, a whisk, mixer, rolling pin, sharp knife, baking sheet, parchment paper, saucepan, wooden spoon, and a cooling rack.
How long should I bake the struffoli?
Bake the dough balls at 350°F (175°C) for 12 to 15 minutes until they turn golden and crispy.
How do I coat baked struffoli with honey syrup?
Warm the honey with water and melted butter in a saucepan, then toss the baked struffoli in the syrup to coat evenly before adding sprinkles and candied orange peel.
Can baked struffoli be stored for later?
Yes. Store them in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze for up to 1 month.
How do I keep baked struffoli crunchy after storage?
To restore crispiness, briefly warm the struffoli in a low oven before serving. This refreshes the texture without melting the honey glaze.
What are some serving suggestions for baked struffoli?
Serve on a platter or in individual cups, garnished with powdered sugar or fresh mint. Pair with espresso, dessert wine, or hot tea for the best experience.
Is orange zest necessary in the recipe?
Yes, orange zest adds a fresh citrus flavor that enhances the traditional taste and aroma of baked struffoli.