Tolumbe - Balkan Pastries
Categories: Serbian, Ethnicx, Slavic, Balkan, Dessert
Yield: 1 batch
Syrup:
6 1/4 c Sugar
4 c Water
1 tb Vanilla
1 ts Lemon juice
Dough:
6 oz Unsalted butter
1 1/2 c Water
1/2 ts Salt
1 1/2 c All-purpose flour
6 ea Eggs
Syrup:
Bring all syrup ingredients to a boil.
Reduce heat then cook to reduce for 10-12 mins.
Allow to cool completely then divide into 2 large bowls.
Dough:
Heat oven to 425 deg-F.
Melt butter in water.
Add salt and flour then stir until dough forms a mass that cleans sides of pan.
Beat in eggs, 1-at-a-time, until batter is smooth.
Line a sheet pan with parchment paper.
Fill a pastry bag fitted with a large star tip with dough.
Pipe 12 each 5" lengths onto parchment paper-lined pan.
Bake about 20 mins. until tolumbe puff up & turn golden brown.
Place hot tulumbe into 2 bowls of syrup being sure to push down lightly.
Soak overnight then serve cold on next day.
ORIGIN: Elena Mikhilovzich, Belgrade-Serbia, circa 1994
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