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Balkan Tulumbe Pastries Recipe

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Balkan Tulumbe Pastry

Balkan Tulumbe Pastry

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for tulumbe is a very sweet and popular dessert in the Balkans. The batter is similar to a French pate a choux dough, and the appearance is similar to an unfilled, unglazed eclair. Tulumbe are traditionally fried and then soaked in simple syrup overnight. I prefer to bake mine as I've done here.

Here's a larger photo of tulumbe.

Makes about 12 Balkan Tulumbe Pastries

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

  • For the Syrup:
  • 6 1/4 cups sugar
  • 4 cups water
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
  • For the Dough:
  • 6 ounces unsalted butter
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 6 large eggs

Preparation:

  1. To make the syrup: In a large saucepan, bring the syrup ingredients to a boil. Reduce heat and cook down for 10-15 minutes. Let cool completely and then divide into two large bowls.

  2. To make the dough: Heat oven to 425 degrees. In a medium saucepan, melt butter in water. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth.

  3. Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tolumbe puff up and turn golden brown.

  4. Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.

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