Balkan Tulumbe Pastries Recipe

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Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 12 servings
Nutrition Facts (per serving)
571 Calories
14g Fat
110g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 571
% Daily Value*
Total Fat 14g 19%
Saturated Fat 8g 40%
Cholesterol 106mg 35%
Sodium 151mg 7%
Total Carbohydrate 110g 40%
Dietary Fiber 1g 2%
Protein 3g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for tulumbe is a very sweet and popular dessert in the Balkans. The batter is similar to a French pâte à choux dough, and the appearance is similar to an unfilled, unglazed eclair.

Tulumbe are traditionally fried and then soaked in simple syrup overnight. But they can be baked as they are here for a lighter calorie load.


  • For the Syrup:
  • 6 1/4 cups sugar (white)
  • 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 flour (all-purpose)
  • 6 large eggs

Steps to Make It

Make the Syrup 

  1. In a large saucepan, bring the sugar, 4 cups water, vanilla, and lemon juice to a boil. Reduce heat and cook down for 10 to 15 minutes.

  2. Let cool completely and then divide into two large bowls.

Make the Dough 

  1. Heat oven to 425 F. In a medium saucepan, melt butter in 1 1/2 cups water.

  2. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan.

  3. Beat in the eggs, one at a time, until the batter is smooth.

Bake the Pastries

  1. 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 tulumbe puff up and turn golden brown.

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