You could call them pignolata as my Sicilian relatives did, or you could call them struffoli, the name that rolled off the tongues of my Neapolitan neighbors. Or you could just call them delicious. Tender, golden puffs of dough, delicately fried, then dipped in honey, would be mounded on serving plates and garnished with candied fruits or colored sprinkles, depending on the taste of the cook. Though these delectably sweet pastries make only one appearance per year—during the holidays—struffoli have deep roots in Italian culture, garnering a mention in a book written in the 1600s. Similar recipes exist in various Mediterranean cultures, such as the Greeks’ lukumates, and the Italian-Jewish precipizi that are made for Hanukkah. Try making some yourself to expand your holiday
baking repertoire