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Tulumbe are small, ridged syrup-soaked pastries from Turkish cuisine. Choux pastry is piped through a star tip into hot oil, fried until golden brown, and immediately soaked in cold lemon syrup. The result is crisp and caramelized on the outside, soft and fluffy on the inside – a classic for celebrations and a sweet finish to a meal.
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per serving
Combine the sugar and water for the syrup in a small saucepan and bring to a boil over medium heat, stirring until dissolved. Simmer gently for 12–15 minutes, until the syrup is slightly thickened. Stir in the lemon juice, remove from heat, and let cool completely to room temperature (about 30 minutes).
Bring the water and butter to a boil in a medium saucepan. Add the flour, semolina, and cornstarch all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the bottom of the pan and leaves a thin film on the bottom (about 3–4 minutes). Remove from heat and let cool to lukewarm for 10 minutes.
Beat the eggs into the cooled dough one at a time, mixing each egg in completely before adding the next. The finished dough should be smooth, glossy, and pipeable – not too loose.
Fill a piping bag fitted with a large star tip (about 12–15 mm opening) with the dough. Press out any air from the bag and twist the top closed.
Heat the vegetable oil in a tall, narrow saucepan to 170 °C. Test with a wooden skewer: small bubbles should rise immediately around it.
Hold the piping bag just above the surface of the oil and pipe strips about 5–6 cm long directly into the hot oil. Do not fry too many at once (about 6–8 pieces). Fry over medium heat, turning occasionally, until golden brown, about 3–4 minutes per side.
Using a slotted spoon, immediately lift the hot tulumbe out of the oil and transfer them directly into the fully cooled syrup. Gently turn the pieces and let them soak for 5–10 minutes, until they have absorbed the liquid.
Lift the tulumbe out of the syrup with a slotted spoon, let drain briefly, and arrange on a serving platter. Sprinkle with ground pistachios and drizzle with a little extra syrup.
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