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Tulumbe are small, ridged pieces of syrup-soaked pastry from Turkish cuisine. The choux pastry is piped through a star nozzle into hot oil, fried until golden brown, and immediately soaked in cold lemon syrup. The result is crisp and caramelised on the outside and soft and fluffy on the inside – a classic for celebrations and as a sweet finish.
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per serving
Place the sugar and water for the syrup in a small saucepan and bring to the boil over medium heat, stirring. Simmer gently for 12–15 minutes until the syrup reaches a light syrupy consistency. Stir in the lemon juice, remove from the heat and allow to cool completely to room temperature (approx. 30 minutes).
Bring the water and butter to the boil in a medium saucepan. Add the flour, semolina and cornflour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the base of the pan and leaves a thin film on the bottom (approx. 3–4 minutes). Remove from the heat and allow to cool to lukewarm for 10 minutes.
Work the eggs into the cooled dough one at a time, beating each one in fully before adding the next. The finished dough should be smooth, glossy and pipeable – not too loose.
Fill the dough into a piping bag fitted with a large star nozzle (approx. 12–15 mm opening). Press the air out of the bag and secure the tip firmly.
Heat the vegetable oil in a tall, narrow saucepan to 170 °C. Test with a wooden skewer: small bubbles should rise immediately.
Hold the piping bag close to the surface of the oil and pipe strips approx. 5–6 cm long directly into the hot oil. Do not fry too many at once (approx. 6–8 pieces). Deep-fry over medium heat, turning occasionally, until golden brown, approx. 3–4 minutes per side.
Using a slotted spoon, lift the hot tulumbe straight out of the oil and place them directly into the completely cooled syrup. Turn the pieces gently and allow them to soak in the syrup for 5–10 minutes, until they have absorbed the liquid.
Lift the tulumbe out of the syrup with a slotted spoon, allow to drain briefly and arrange on a serving platter. Sprinkle with ground pistachios and drizzle with a little of the remaining syrup.
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