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“A very traditional very humble Italian holiday treat”

Ingredients Nutrition


  1. Beat eggs until light.
  2. Add all dry ingredients and blend well.
  3. Knead until dough forms a smooth surface.
  4. Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
  5. Cut into 1/2 inch strips.
  6. Pinch off 1/2 inch pieces.
  7. Pour oil in large heavy frying pan until about 2" deep.
  8. Heat oil until a small piece of dough bubbles and rises to surface quickly.
  9. Do not overheat.
  10. Place cut pieces of dough onto slotted spoon and lower into oil.
  11. When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
  12. Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
  13. When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
  14. Next day put struffoli in a new"doubled" and shake shake shake.
  15. Heat honey in large heavy pot stir in vanila.
  16. Slowly pour struffoli into honey stir to coat.
  17. Spoon onto serving plate and sprinkle with colored sprinkles.

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