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November 26

or August 13

St. John Berchmans


Patron Saint of Altar Servers

(St. Conrad is celebrated today too)

St. John Berchmans

Eldest son of a shoemaker, John was born at Diest, Brabant. He early wanted to be a priest, and when thirteen became a servant in the household of one of the Cathedral canons at Malines, John Froymont. In 1615, he entered the newly founded Jesuit College at Malines, and the following year became a Jesuit novice. He was sent to Rome in 1618 to continue his studies, and was known for his diligence and piety, impressing all with his holiness and stress on perfection in little things. He died there on August 13. Many miracles were attributed to him after his death, and he was canonized in 1888. He is the patron of altar boys. His feast day is November 26.






our father prayer_edited.jpg


The Church of St. Ignatius of Loyola 

Via del Caravita, 8a, 00186 Roma RM, Italy





  • 5 cups gluten-free all-purpose flour 

  • 1 lemon, zested

  • ½ orange, zested

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • ⅓ cup extra-virgin olive oil

  • 6 jumbo eggs

  • ½ cup cane sugar

  • 2 quarts vegetable oil for frying, or as needed

  • 1 tablespoon vanilla extract

  • 2 cups honey

  • ¼ cup multi-colored sprinkles, or more to taste


  1. Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor, pulse to combine. Mix eggs and sugar together in a separate bowl, add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.

  2. Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.

  3. Transfer dough to a floured work surface, continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.

  4. Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.

  5. Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

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