Strufoli II Recipe -
Strufoli II Recipe

Strufoli II

Recipe by  

"Italian Honey Balls. These are the authentic ones made by my 82 year old sister from our mother's recipe. If pine nuts aren't available, use slivered almonds instead."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
  2. Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
  3. In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
  4. In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
  5. Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2005

Excellent recipe. Just like my Grandma made. I added a teaspoon of cinnamon to the honey and toasted the pignoli (pine nuts) before sprinkling on top. I've also made them in individual servings, mounding a heaping spoonful into foiled muffin cups. Makes about 32 smaller servings. Great for giving a few small portions to the lovely elderly Italian couple next door!

Most Helpful Critical Review
Jun 03, 2009

I tried to copy my Grandmother's recipe. This was close, but not quite right. I was told that I should have cooked the honey longer to give it a darker color. It was not sticky enough, so the presentation was a flop.... literally. Very messy, too much work, not worth it. For those who attempt this, here's the best tip: When you roll the dough into "ropes", simply cut the ropes into the sizes you want them to be. Once you fry them, they will plump up into ball shapes. I wasted so much time shaping the dough into balls before frying them... a step that was completely unnecessary unless you have so much time on your hands that you don't know what else to do with your day.

Jan 05, 2006

Excellent, served these after a huge meal (the feast of the 7 fish, Christmas Eve) and the table had tons of cookies and cakes, panettone and these were gone, everyone loved them they really are delicious, thank you so much, I have replace my grandma's recipe with this one. One thing, I made them a little larger only to save a little time but turns out that everyone liked them that way so I’m just going to keep them a little larger to save the chef some time, plus they were tender in texture and I really liked that.

Dec 13, 2010

This recipe is almost identical to my grandmother's recipe brought with her from Naples, Italy. The only difference is that she added an extra egg, and 2 extra tsp. of baking powder. They come out lighter and less dense. You do not have to roll them into balls. Just roll into a rope, cut into pieces and fry in hot oil. To solve the problem with the honey being too thin to hold everything together, my grandmother always heated the honey with sugar. If using a large bottle of honey, use 1 cup of sugar and heat on the stove till bubbly. Then toss the strufoli into the hot honey, remove with slotted buttered spoon, and begin mounding onto a platter with the buttered spoon or, if you hands can take the heat, buttered hands. They will hold together nicely into a nice mound.

Dec 26, 2006

Great recipe. Exactly like my grandma used to make. Next time I would make the dough balls smaller (about the size of a pistachio) because they swelled so much in the oil. I will be making this again!

Nov 05, 2003

Thank You it is a great recipe, it had its own flavor and they are not to soft. They came out perfect.

Dec 19, 2004

This recipe came out wonderfully and tasted exactly like my mother used to make them.

Jan 25, 2004

THANK YOU Rosina! It's so nice to have an authentic, DELICIOUS recipe for these after the stale-tasting ones I bought from our local Italian bakery!


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  • Calories
  • 610 kcal
  • 30%
  • Carbohydrates
  • 108.8 g
  • 35%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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