Easy Lemon Orange Struffoli Dessert Recipe

If you’ve never tried struffoli before, get ready to fall in love with this delightful Italian treat! This Easy Lemon Orange Struffoli Dessert Recipe is my go-to for when I want something sweet, zesty, and just a little festive without too much fuss. The combination of lemon and orange zest gives these tiny fried dough balls a fresh citrus kick that balances perfectly with the sticky honey glaze. Trust me, once you make this, you’ll be coming back for more—my family can’t get enough!

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Ingredients You’ll Need

The ingredients for this Easy Lemon Orange Struffoli Dessert Recipe are straightforward and pantry-friendly. The citrus zest really makes all the difference, giving this classic Italian dessert a fresh twist. When shopping, pick fresh lemons and oranges—you’ll want plenty of zest to brighten the dough and the honey glaze.

• All-purpose flour: Basic and versatile—it’s the perfect texture base for your dough.
• Granulated sugar: Adds just enough sweetness in the dough without overpowering.
• Kosher salt: To balance the flavors; don’t skip it!
• Baking powder: Helps the dough puff just a bit when frying.
• Unsalted butter: Go for room temperature to easily incorporate into the dough.
• Lemon zest: Use fresh zest for that vibrant citrus aroma.
• Orange zest: Adds a complementary citrus note that’s subtly sweet.
• Large eggs: They bind everything together for a smooth dough.
• Marsala or white wine: This adds a subtle depth of flavor to the dough—Marsala is traditional, but white wine works great, too.
• Canola oil: For frying—the neutral taste lets the flavors shine.
• Honey: The star of the glaze, make sure it’s runny and fragrant.
• Fresh orange juice: Mixed with honey for a zesty syrup that coats each ball.
• Nonstick cooking spray: Easy way to help shape the wreath without sticking.
• Rainbow nonpareil sprinkles: Optional but so fun for a festive pop of color.

Variations

I love how flexible this Easy Lemon Orange Struffoli Dessert Recipe can be. Over the years, I’ve played around with a few variations that make it a hit for different occasions and dietary needs, and I encourage you to personalize it too—you’ll find it’s super forgiving.

• Gluten-free version: I’ve swapped in a gluten-free all-purpose flour blend before, which worked surprisingly well—just handle the dough gently since it can be a little more fragile.
• Spiced honey glaze: Adding a pinch of cinnamon or ground star anise to the honey glaze brings a warm autumn feel that my family adored last holiday season.
• Chocolate drizzle: For a decadent twist, drizzle melted dark chocolate over the wreath once the honey has set.
• Nut toppings: Chopped pistachios or almonds add a wonderful crunch and make the presentation extra special.

How to Make Easy Lemon Orange Struffoli Dessert Recipe

Step 1: Mix and chill the dough

The first step is super important to get that light, tender dough. I like to use a food processor for this part because it’s quick and effortless. You’ll pulse the flour, sugar, salt, and baking powder a few times just to combine, then add the butter along with the lemon and orange zest—this is where you start smelling that beautiful citrus aroma. After pulsing until it looks sandy, add your eggs and Marsala (or white wine), then process until the dough forms a cohesive ball. Wrap it tightly in plastic wrap and pop it in the fridge for at least an hour—this resting time makes it easier to roll out and slice later.

Step 2: Shape and cut the dough

When your dough is firm and ready, you’ll divide it into eight equal pieces to keep things manageable. Cover the unused pieces with plastic so they don’t dry out; I learned this the hard way after one batch got crusty! On a lightly floured surface, roll each piece into a roughly 12-inch rope and then slice it into small half-inch pieces. Rolling each little piece into balls with your hands is oddly satisfying—it’s like tiny dough stress balls. Arrange the rolled balls on a parchment-lined baking sheet to await frying.

Step 3: Fry until golden and crispy

Here comes the fun (and a little messy) part: frying. Heat your canola oil in a heavy-bottomed pot or Dutch oven to 375°F, using a deep-fry thermometer to keep the temp just right. I can’t stress enough how controlling your oil temperature makes all the difference—the dough will cook evenly without absorbing too much oil. Working in batches, gently lower the dough balls into the hot oil with a slotted spoon or spider—it helps if you pile them on the spoon first to avoid splashes. Stir them carefully for about 3 minutes until golden brown, then transfer to a baking sheet lined with paper towels to drain excess oil. Your kitchen will start smelling incredible! Be patient between batches so the oil comes back up to temperature.

Step 4: Coat with honey glaze and assemble

While your struffoli cool a bit, microwave the honey until it loosens up—about 30 seconds usually does the trick—then stir in fresh orange juice to give this glaze a zesty punch. Toss the fried dough balls in a large bowl with the honey until they’re all shiny and coated. Now for the best part: forming the wreath. Spray a tall drinking glass with cooking spray and place it on your serving platter as a mold. Using a slotted spoon, pile the struffoli around the glass in a neat wreath shape, drizzle any extra honey over the top, and sprinkle with festive rainbow nonpareils if you like. Let it rest for about 30 minutes so the honey firms up a bit—then carefully remove the glass and admire your beautiful creation!

How to Serve Easy Lemon Orange Struffoli Dessert Recipe

Garnishes

I always top my struffoli wreath with rainbow nonpareil sprinkles—they’re colorful and add a little crunch. Sometimes I swap them for chopped toasted almonds or pistachios when I want a nutty touch. A light dusting of powdered sugar on top just before serving also looks beautiful and adds a soft sweetness.

Side Dishes

This dessert stands beautifully on its own, but if I’m serving it after dinner, I like pairing it with a simple platter of fresh fruit or a dollop of mascarpone cream to cool the sweetness. A cup of strong espresso or a bright citrus-infused tea complements the flavors wonderfully as well.

Creative Ways to Present

For special occasions, I’ve arranged individual servings of struffoli into mini wreath shapes on dessert plates, which looks adorable and makes portion control easy. Another fun idea I’ve used is layering struffoli in a glass trifle bowl with alternating layers of whipped cream and fresh berries for a festive twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover struffoli in an airtight container at room temperature—it helps keep their crispiness longer. If they soften a bit overnight, don’t worry; a quick zap in the oven at 300°F for 5–7 minutes revives the crunch almost like fresh.

Freezing

Honestly, I don’t usually freeze struffoli because it’s best fresh, but if you want to freeze, I recommend freezing the plain fried dough balls (before honey) in a single layer, then transferring them to a sealed freezer bag. When ready, thaw and toss in the honey glaze before serving.

Reheating

When reheating leftovers, I spread them out on a baking sheet and warm in the oven at a low temperature (~300°F) for a few minutes to crisp up that honey glaze without burning it. Avoid microwaving for this dessert as it tends to make the struffoli rubbery and soggy.

FAQs

Final Thoughts

This Easy Lemon Orange Struffoli Dessert Recipe is one of my absolute favorites because it captures that perfect balance of sweet, citrusy, and crunchy—plus it has a festive charm that makes it ideal for celebrations or anytime you want to impress with something a little different. I remember when I first tried this, the bright flavors and fun presentation instantly won over everyone around the table. I hope you enjoy making these as much as I do, and that they become a beloved treat in your kitchen too. Give it a try—you’ll be so glad you did!

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