Crispy Turkish Tulumba Tatlısı in Lemon Syrup Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the syrup is truly ice-cold before soaking the pastries. You can chill it in the refrigerator for at least 30 minutes, or even add a few ice cubes just before using.

The contrast between the hot pastry and cold syrup is what creates the signature crunch.

When piping the dough, keep the pressure steady and use a clean, sharp pair of kitchen shears to snip the dough. This will give you clean, even edges. If the dough sticks to the shears, dip them in cold water occasionally.

Variations

• Orange Syrup: Replace the lemon juice with orange juice and add a few strips of orange zest to the syrup. This gives a sweeter, more aromatic flavor that pairs well with the semolina.
• Spiced Syrup: Add a cinnamon stick and a few cloves to the syrup while it simmers. Remove before soaking the pastries. The warm spices complement the fried dough beautifully.
• Chocolate Drizzle: After soaking and before serving, drizzle the tulumba with melted dark chocolate and sprinkle with crushed pistachios. This adds a rich, indulgent layer.
• Coconut Coating: Instead of pistachios, roll the soaked pastries in shredded coconut. This gives a tropical twist and a pleasant chewiness.

Storage and make-ahead

Fridge

Store leftover tulumba tatlısı in an airtight container in the refrigerator for up to 2 days. The syrup will keep for up to 3 days separately.

Freezer

Freezing is not recommended as it will destroy the crisp texture. The syrup can be frozen in an airtight container for up to 1 month.

Reheat

To reheat, place the tulumba on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crisp.

Tulumba tatlısı is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

The pastries may soften slightly, but they will still be delicious. Reheat them in a 350°F (175°C) oven for 5-7 minutes to restore some crispness.

The syrup can be made up to 3 days ahead and stored in the refrigerator.

The dough can be prepared up to 1 day ahead and kept in the refrigerator, but it may need to be brought to room temperature before piping. However, frying and soaking are best done just before serving.

Serving ideas

Serve tulumba tatlısı warm or at room temperature, piled on a platter and generously sprinkled with crushed pistachios.

For an extra touch, add a few edible rose petals or a drizzle of extra syrup. This dessert is wonderful with Turkish coffee or a glass of cold milk.

These pastries are also delicious with a scoop of vanilla ice cream or a dollop of clotted cream. The contrast of the crisp, syrupy pastry with cold, creamy ice cream is divine. For a special occasion, arrange them on a large tray and dust with powdered sugar.

Frequently asked questions

Recipe card

Crispy Turkish Tulumba Tatlısı in Lemon Syrup

Prep 25 minCook 30 minTotal 55 minServes 8

Ingredients

• 2 cups water
• 3 cups sugar
• 1 tbsp lemon juice
• 2 cups water
• 50 g butter
• 1 tbsp sugar
• 2 cups all-purpose flour
• 2 tbsp semolina (irmik)
• 1 tbsp cornstarch
• 3 eggs
• 1 liter cold oil (for frying)
• Crushed pistachios, for topping, to taste

Instructions

1. In a large pot, combine 2 cups water, 3 cups sugar, and 1 tablespoon lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool completely, then refrigerate until very cold.
2. In a medium saucepan, combine 2 cups water, 50g butter, and 1 tablespoon sugar. Bring to a boil over medium heat. Once boiling, add 2 cups all-purpose flour, 2 tablespoons semolina, and 1 tablespoon cornstarch all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Cook for 1-2 minutes to dry out the dough.
3. Transfer the dough to a mixing bowl and let it cool for about 5 minutes, until it is warm but not hot. Beat in the 3 eggs one at a time, mixing thoroughly after each addition. The dough should become glossy, thick, and hold its shape when piped.
4. Fill a star-tipped piping bag with the dough. Pour 1 liter cold oil into a deep pot, making sure it is at least 3 inches deep. Pipe 2-inch lengths of dough directly into the cold oil, using kitchen shears to snip the ends cleanly. Continue until the pot is full but not crowded.
5. Place the pot over medium heat and fry the pastries gently. As the oil heats, the pastries will float and expand. Fry for about 15 minutes, turning occasionally, until they are deeply golden amber, rigid, and loudly crackling.
6. Remove the fried pastries from the oil with a slotted spoon and plunge them immediately into the cold lemon syrup. Let them soak for about 5 minutes, turning once, so they absorb the syrup and become juicy inside while staying crisp outside.
7. Transfer the soaked pastries to a serving platter. Sprinkle generously with crushed pistachios. Serve immediately while they are crisp and juicy.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

350

Protein

5 g

Carbohydrates

60 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.