A lighter, baked twist on the beloved Neapolitan holiday classic
Struffoli al Forno are the baked version of one of Naples’ most iconic Christmas desserts.
Traditionally, struffoli are little dough balls fried until golden, then tossed in warm honey and decorated with colorful sprinkles—a symbol of abundance, celebration, and joy on the holiday table.
But not everyone loves fried sweets, and many families look for a lighter option that still keeps all the charm and flavor of the classic recipe. That’s where baked struffoli come in.
Instead of frying, the dough is rolled, cut, and baked in the oven until lightly golden, making them softer, easier to digest, and much more manageable to prepare.
Their delicate texture allows the warm honey to soak in beautifully, creating sweet, shiny clusters that stay fresh for days.
This makes them perfect not only for Christmas, but also for birthdays, parties, and any time you want to serve a traditional Italian treat without the heaviness of frying.
These baked struffoli hold their shape well, keep wonderfully at room temperature, and offer a fun, customizable base for seasonal decorations: rainbow sprinkles, candied fruit, nuts, or even citrus zest.
Whether you are honoring Nonna’s classic or discovering this recipe for the first time, Struffoli al Forno bring the warmth of Italian tradition right to your kitchen in a lighter, everyday-friendly way.
Servings: 8
Prep Time: 40 minutes (including resting time)
Cook Time: 15 minutes
Total Time: 55 minutes
Ingredients (Serves 8)
2 cups all-purpose flour
2 egg yolks
4 tablespoons unsalted butter, softened (½ stick)
1/3 cup granulated sugar
Zest of 1 lemon
1 pinch salt
3/4 cup honey
Colored nonpareils (rainbow sprinkles)
Instructions
In a large bowl, mix together the flour, egg yolks, softened butter, sugar, lemon zest, and a pinch of salt. Knead until the dough becomes smooth.
Shape the dough into a ball, wrap it, and refrigerate for at least 30 minutes.
Divide the dough, roll each piece into thin ropes (about 1/2 inch thick), and cut into small bite-sized pieces.
Place the dough pieces onto a baking sheet lined with parchment paper.
Bake at 350°F (180°C) for 15 minutes, or until lightly golden.
Warm the honey in a saucepan until it becomes runny.
Add the warm baked struffoli and toss until evenly coated.
Transfer to a serving plate and decorate with colorful nonpareils.
Tips & Tricks
For individual servings, place the honey-coated struffoli into muffin liners.
You can decorate with candied fruit, chopped nuts, or extra lemon zest.
Add a splash of fruit syrup or orange juice to the warm honey for extra flavor.
Nutritional Facts (per serving, approx.)
Calories: 270
Carbs: 42g
Protein: 3g
Fat: 10g
Sugar: 26g
Fiber: 1g
STRUFFOLI (THE BAKED LIGHT VERSION)
Notes
Ingredients
- 2 cups all-purpose flour
- 2 egg yolks
- 4 tablespoons unsalted butter, softened (½ stick)
- 1/3 cup granulated sugar
- Zest of 1 lemon
- 1 pinch salt
- 3/4 cup honey
- Colored nonpareils (rainbow sprinkles)
Instructions
- In a large bowl, mix together the flour, egg yolks, softened butter, sugar, lemon zest, and a pinch of salt. Knead until the dough becomes smooth.
- Shape the dough into a ball, wrap it, and refrigerate for at least 30 minutes.
- Divide the dough, roll each piece into thin ropes (about 1/2 inch thick), and cut into small bite-sized pieces.
- Place the dough pieces onto a baking sheet lined with parchment paper.
- Bake at 350°F (180°C) for 15 minutes, or until lightly golden.
- Warm the honey in a saucepan until it becomes runny.
- Add the warm baked struffoli and toss until evenly coated.
- Transfer to a serving plate and decorate with colorful nonpareils.
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