How to prepare Neapolitan struffoli: the traditional recipe and 10 variations for all tastes

Struffoli on the table cannot be missing at Christmas, here are 10 recipes from traditional to chocolate struffoli.

Among the Christmas desserts to prepare for the holidays, Neapolitan struffoli cannot be missing. To make them with your hands you can follow the original recipe or one of the alternatives.

In fact, based on different needs and food choices you can make all your guests happy and prepare, for example, some struffoli in vegan version or gods gluten-free struffoli.

Also called diavulilli, these desserts are fried balls dipped in honey. A real explosion of taste, golden and colorful with sprinkles of a thousand colours. The preparation of struffoli is quite quick.

Here’s one collection of recipes For prepare struffoli at home.

Neapolitan struffoli, the original recipe

Struffoli are a nice dessert to bring to the table during the holidays, but also a splendid and original gift to prepare for friends. Learn to prepare Neapolitan struffoli according to the original recipe.

Vegan struffoli

Vegan struffoli are an alternative to the traditional recipe, they do not contain ingredients of animal origin and you can replace the honey with maple syrup.

Gluten-free Neapolitan struffoli

To prepare these delicious sweets, mix 250 grams of gluten-free flour, a large egg, 40 grams of lactose-free milk, 40 grams of sugar, 30 grams of melted butter and a pinch of bicarbonate in a bowl. Also add the grated lemon peel or a few drops of gluten-free lemon or orange essence. Knead until you obtain a smooth and homogeneous mixture. To work the dough better, grease your hands with a little oil. Form small sausages of the thickness you prefer and cut them into cubes. Heat some seed oil in a pan and, once hot, fry the cubes until they are golden. Drain them on absorbent paper to remove excess oil. In the meantime, melt 200 grams of honey (acacia or wildflower) with a spoonful of sugar over low heat. Pour the hot honey over the fried struffoli and mix well to coat them evenly. Arrange them on a serving plate and complete with colorful gluten-free corals for a festive decoration.

Neapolitan struffoli without eggs

Those who are allergic or intolerant to eggs and for example can try preparing struffoli without eggs at home. To prepare struffoli without eggs, pour into a bowl one kilogram of flour, 120 grams of sugar, 200 milliliters of seed oil or lard, 200 milliliters of water, 80 milliliters of Strega di Benevento liqueur, the grated peel of a lemon ( adjust according to taste) and a teaspoon of baking powder. Knead vigorously until you obtain a homogeneous and smooth mixture. Form sausages of the thickness you prefer, then cut them into small cubes. Fry the cubes in hot seed oil until they are golden. Drain them on absorbent paper to remove excess oil. Season to taste with honey and colorful decorations for a delicious and festive result.

Baked Neapolitan struffoli

For those who prefer to avoid frying and therefore make the struffoli lighter, here is the possibility simply cook the struffoli in the oven.

To prepare the baked struffoli, start by mixing 300 grams of flour in a bowl with two level spoons of sugar, a pinch of salt, three eggs, the grated zest of a lemon, four spoons of sunflower seed oil and half a sachet of yeast. Knead until you obtain a smooth and compact dough. Roll out the dough with a rolling pin until it reaches a thickness of about half a centimeter, then cut strips and cut out many small pieces. Shape each piece into a round shape and place them on a baking tray lined with baking paper. Cook in a preheated oven at 180°C for 10-15 minutes, until the struffoli are lightly golden.

In the meantime, heat 250 grams of honey (or a smaller amount to taste) in a pan over a very low heat. When the struffoli are ready, pour them into the pan with the honey and mix gently to coat them evenly. Remove the pan from the heat and add the colored sprinkles. Arrange the struffoli on a serving plate and, if desired, decorate with other sprinkles for a festive touch.

Neapolitan struffoli in the air fryer

For those who want to make struffoli healthier, they can prepare and cook them in the air fryer.

Here is a simple and light version of struffoli in small quantities, start by mixing two eggs, 200 grams of flour, two tablespoons of extra virgin olive oil, a pinch of salt and a spoonful of sambuca or Strega liqueur in a bowl. Knead until you obtain a homogeneous mixture. Form small sausages, cut them into pieces and shape them into balls.

Place the balls in the air fryer basket, being careful not to overlap them. Cook for 8 minutes at 170°C and then increase the temperature to 180°C for 1 minute, to make them slightly more golden and crispy.

Meanwhile, heat the honey in a saucepan over low heat and add a little orange juice for a fresh, aromatic touch. Once cooked, mix the struffoli with the hot honey until they are completely covered. You can create single portions for a more practical and delicious presentation.

Soft Neapolitan struffoli

If you love struffoli but are looking for a version with a softer consistency, this recipe is for you. Perfect for parties, these sweets conquer with their soft center and sweet honey coating.

In a bowl mix 300 grams of flour with two tablespoons of sugar, a teaspoon of baking powder and a pinch of salt. Add three eggs, three tablespoons of seed oil and the grated zest of a lemon or orange for an aromatic touch. Knead until you obtain a soft but workable mixture. Form small sausages, cut them into pieces and shape them into balls. Cook them in hot oil until golden brown or in the air fryer for a lighter result.

Meanwhile, heat the honey over low heat in a saucepan, adding, if desired, a spoonful of orange juice for a citrus flavour. When the struffoli are ready, mix them delicately in the hot honey until they are completely covered, and then add sprinkles, sprinkles, whatever you like best.

Light Neapolitan struffoli

If among the Christmas desserts you want to bring something lighter than usual to the table, try experimenting with this one light version of struffoliwith a lower caloric intake.

Start by mixing 200 grams of oat or rice flour, 80 milliliters of egg whites (or two whole eggs if you prefer), two teaspoons of whole sugar, two level tablespoons of seed oil, the grated zest of an orange or a few drops of orange flavoring and grated lemon zest. Mix well until you obtain a homogeneous and smooth mixture. With your hands, form many small balls and place them on a baking tray lined with baking paper. Cook them in a preheated oven at 180°C for about 6 minutes, checking that they remain soft and slightly golden.

In the meantime, heat the honey in a bain-marie or in a non-stick pan with a little water to make it more fluid. When the struffoli are ready and still hot, pour them in the honey and mix gently to coat them evenly. Transfer the struffoli to a serving plate and, if desired, decorate with colored sprinkles for a festive touch.

Neapolitan struffoli with cocoa

A recipe a little different from the usual one that we propose today: struffoli with cocoa. Of course traditionalists will be horrified, but who are we to say no to innovation? Here is the recipe for cocoa struffoli: mix 200 grams of flour, 20 grams of bitter cocoa, two tablespoons of sugar, a teaspoon of baking powder and a pinch of salt in a bowl. Add two eggs, two tablespoons of seed oil and, if desired, the grated zest of an orange for a more intense aroma. Knead until you obtain a homogeneous and smooth mixture. Form small sausages, cut them into pieces and shape them into balls. Cook the balls in hot oil until golden brown or in the air fryer at 170°C for about 8-10 minutes. Heat the honey in a saucepan over low heat and mix in the struffoli while they are still hot, mixing them well.

Struffoli covered in chocolate

For an irresistible variant, chocolate-covered struffoli combine tradition with a delicious and modern note.

Prepare the dough by mixing 300 grams of flour with two tablespoons of sugar, a pinch of salt and a teaspoon of baking powder. Add three eggs, three tablespoons of seed oil and the grated zest of an orange or lemon. Knead until you obtain a homogeneous mixture, then form small sausages, cut them into pieces and shape them into balls. Fry the struffoli in hot oil until golden brown, or cook them in the air fryer for a lighter version.

For the covering, melt 200 grams of dark or milk chocolate (depending on your taste) in a bain-marie, adding a spoonful of butter for a more fluid consistency. When the struffoli are ready and cooled, dip them in the melted chocolate, stirring gently to coat them evenly. Place them on a tray covered with baking paper and let the chocolate solidify at room temperature or in the refrigerator.

Before serving, you can decorate them with colored sprinkles or chopped hazelnuts for an even more delicious touch.

You have one secret recipe for preparing Neapolitan struffoli?