A traditional Sicilian treat often served during holidays and festivals, Pignolata Siciliana is made of tiny deep-fried dough balls coated in golden honey and sprinkled with crunchy pine nuts. These sticky-sweet bites are addictive, aromatic, and full of Mediterranean charm. Sometimes shaped into a mound or a wreath, they’re a true celebration on a plate—perfect for sharing with friends and family.
Ingredients
For the dough balls:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 1 tablespoon unsalted butter, softened
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- Oil for frying (vegetable or sunflower)
For the honey glaze:
- ½ cup honey
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- ¼ teaspoon cinnamon (optional)
To garnish:
- ¼ cup pine nuts, lightly toasted
- Colorful sprinkles or candied fruit (optional, for festive presentation)
How to Make Pignolata Siciliana
Step 1: Make the Dough
In a large bowl, mix flour, sugar, and salt. Add eggs, butter, lemon zest, and vanilla. Stir until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.
Step 2: Shape the Dough
Cut dough into small portions and roll into ropes about ½ inch thick. Slice into ½-inch pieces and roll each into a small ball (about the size of a marble).
Step 3: Fry the Dough Balls
Heat oil in a deep pan to 350°F (175°C). Fry dough balls in batches until golden and puffed, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Step 4: Prepare the Honey Glaze
In a large saucepan, combine honey, sugar, lemon juice, and cinnamon (if using). Heat over medium-low heat, stirring until the sugar dissolves and the mixture bubbles gently—about 3–4 minutes.
Step 5: Coat the Dough Balls
Add the fried dough balls to the honey glaze and stir to coat evenly. Let them simmer for 1–2 minutes in the syrup, then remove from heat.
Step 6: Shape and Garnish
Transfer glazed balls to a serving platter. Shape into a mound, wreath, or ring while still warm. Sprinkle with toasted pine nuts and optional sprinkles or candied fruit. Let cool until the honey glaze sets.
Helpful Tips
- Don’t overcrowd the fryer—fry in small batches for even coloring.
- Wet your hands lightly before shaping to avoid sticking.
- Use lemon zest in the honey glaze for extra citrus aroma.
Substitutions and Variations
- Nut-Free Version: Skip the pine nuts and use festive sprinkles.
- Almond Twist: Replace pine nuts with chopped toasted almonds.
- Chocolate Drizzle: Add a drizzle of melted dark chocolate for a modern variation.
Frequently Asked Questions
Is Pignolata the same as Struffoli?
They’re very similar! Pignolata is Sicilian, often made with pine nuts and a slightly firmer dough. Struffoli is Neapolitan and more common during Christmas.
Can I make this ahead?
Yes! It keeps well for 2–3 days at room temperature. Just cover loosely so the honey glaze doesn’t get sticky.
Can I bake the dough instead of frying?
Frying gives the traditional texture, but you can try baking the dough balls at 375°F (190°C) for 10–12 minutes. They’ll be drier and less puffed.
Storage Instructions
- Room Temperature: Store in a lightly covered container for up to 3 days.
- Freezer: Not recommended, as the honey glaze can crystalize.
More Recipes to Try
- Fried S’mores Bombs – Gooey chocolate-marshmallow treats.
- Crispy Homemade Fried Cheese Bites – Savory, crispy snack.
- Mini Ricotta Donuts – Sweet, pillowy Italian bites.
- Apple Cinnamon Cottage Cheese Bites – A lighter, baked alternative.
Pignolata Siciliana is more than a dessert—it’s a beautiful tradition passed down through generations. Crisp on the outside, soft inside, and coated in sweet honey with crunchy pine nuts, it’s a joyful bite-sized indulgence that captures the spirit of Sicilian celebration in every mouthful.