Struffoli is the Neapolitan Christmas pastry made from small fried dough balls coated in honey and decorated with sprinkles.
The dough is rolled into thin ropes, cut into small pieces, and deep-fried until golden. The pieces are then covered with warm honey and commonly arranged in a ring or mound. Colored sugar sprinkles, candied fruit, and sometimes cinnamon or citrus zest provide decoration and additional flavor.
Struffoli is strongly associated with Naples and the Campania region, where it is traditionally prepared for Christmas and other festive occasions. The pastry’s name and exact historical route are debated, and food historians have proposed influences from Greek, Roman, and other Mediterranean traditions.
It is easy to confuse struffoli with zeppole because both are Italian fried dough preparations. Zeppole, however, refers to several different pastries, often larger or filled, while struffoli specifically describes the small honey-coated balls. Sfogliatella is a layered, shell-shaped pastry rather than a fried dough-ball dessert.