1 Serving


  • 6 large eggs

  • 6 tablespoons oil

  • 2 teaspoons baking powder

  • flour

  • 1/4 teaspoon salt

  • 1 1/2 cups honey

  • 1/2 cup sugar


  • In a large bowl beat eggs, oil, baking powder, and salt.

  • Gradually add flour (sifting as you add), a little at a time until the dough becomes a soft, pliable consistency.

  • Roll a small piece on bread board, the thickness of a finger.

  • Cut in 1/4” pieces and fry in deep fryer at 375° .

  • Drain on paper.

  • If oil is too hot or not hot enough, the struffoli will not puff up properly.


  • Place the sugar and honey in a very large pot.

  • Bring to a boil.

  • When the sugar is dissolved and the mixture turns light brown, add struffoli.

  • Turn off the heat, but on the hot burner, stir struffoli into honey mixture gently with a wooden spoon, for about 3 minutes so that all will be covered evenly with honey mixture.

  • Grease or PAM plates or pie tins, small tart tins, very well.

  • With rubber gloves (or you’ll burn your hands), which have been well buttered, work quickly

  • and shape properly.

  • In the plates or pie tins, shape into a circle like a Christmas wreath and sprinkle with colored confetti while still warm.

  • The tart tins can be shaped like a cone to simulate a Christmas tree.

  • If you double the recipe you must coat in two separate operations, because you won’t be able to shape all the struffoli without their becoming cold.

  • Double recipe makes:

  • 6 wreaths plus 2 trees or 8 wreaths in 8” pie plates or tins.

Category: Desserts