Struffoli or Pignolata

There are many many names for this Christmas desert, Struffoli (Naples, Sicily) Pignolata (Calabria), Cicerchiata (Abruzzi) to name a few. Of course variations are many as well, this is a very simple version that is both delicious and easy to make.



  1. - In a mixing bowl beat eggs with oil & salt
  2. - Add flour a little at a time
  3. - Consistency to be soft but not too sticky, (add or hold back flour as necessary)
  4. - Knead together a few min. until smooth
  5. - Let dough rest 15 min.
  6. - Divide dough into small sections
  7. - Roll sections into ½” thick ropelike strands
  8. - Cut into small balls using slight diagonal cuts
  9. - Fry chick pea sized balls until lightly golden 2-3 min.
  10. - Transfer to paper towels & let cool
  11. - Warm honey until liquified in a large pan
  12. - Add struffoli being sure to coat them well
  13. - Transfer to a serving dish
  14. - Sprinkle with icing sugar or confetti sprinkles

About the Author:

I am a little of a great many things. Every experience and every blessing. And even though the whole may be greater than the sum of it's parts, welcome to this little part of me I call "Ita-liana." Raised in an Italian grocery store/food importing company (which explains why wine and olive oil runs through my veins) this is the part of me that is the very best of my Sicilian and Calabrian roots. Watching my Calabrese mother and grandmother cook for the entire family, with not only expertise and ease, but with an over abundance of love, left it's mark. Travelling back to Italy and learning about family history did the rest, while my Sicilian side kicks in almost intuitively. * © All recipes, photography, illustrations on posts by "ita-liana" and "Recipideo" video content copyright Liana Tumino ©





December 18th, 2013 at 8:01 pm

Can I use regular flour instead of Polselli flour where do I get this kind of flour Thank you



December 18th, 2013 at 9:11 pm

Hello Rose, you can absolutely use regular flour but if you’d like to find our Polselli flour tipo 00 imported from Italy you can use our product locator to find a retailer near you! Thank you for your question we hope you enjoy the recipe and a very very Merry Christmas to you and yours!


Domenico Carbone

December 19th, 2013 at 7:53 pm

We are going to try the recipe this weekend…. we call this Cerchiata (or Cicerchiata)…. we normally eat this at Easter but love it just the same!

Tell us what you think!

Pignolata/struffoli recipe
This Dessert involves Frying and is usually served for Christmas. It is an Italian dish suitable for Vegan and Vegetarian diets.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes