Premium Tulumba Dessert – 500 g

Golden, ridged and glistening with syrup, a good tulumba dessert is crisp on the outside and almost custardy inside. Our 500g box is made fresh in small batches, so the pieces you receive still have that gentle crunch when you bite in, followed by a burst of cool, sweet syrup.

What Is Tulumba?

Tulumba is a fried choux pastry, closely related to the French éclair and the Spanish churro. A smooth dough of flour, water and butter is cooked on the hob, beaten with eggs and piped through a star-shaped nozzle, which gives each finger its distinctive ridges. The pieces are fried slowly until puffed and deep gold, then dropped into cooled syrup so they soak up just enough sweetness without losing their shape.

The name comes from the Turkish word for a pump, a nod to the way the dough is pressed out through the piping bag. It is a simple idea, but getting the texture right takes practice. Too hot and the outside burns before the middle cooks; too cool and the pastry turns greasy.

A Favourite in Istanbul

Walk past any traditional dessert shop in Istanbul and you will see trays of tulumba stacked in the window, usually next to lokma and baklava. Among Turkish street sweets it is one of the most affordable and best loved, the kind of treat people grab on the way home from work or pick up for an unplanned family visit. It also turns up at weddings, Bayram gatherings and neighbourhood celebrations, where it is handed round on large platters.

Why Our Tulumba Dessert Tastes Fresher

Many supermarket versions are made weeks in advance and sit in plastic tubs, which leaves them soft and heavy. Ours is prepared to order, so it reaches you while the shell is still light. Each piece is syrup-soaked rather than drowning in it, which means you taste the buttery pastry first and the sweetness second.

• Made in small batches, not mass-produced
• Crisp ridged shell with a soft, moist centre
• Light syrup that keeps the sweetness in balance
• 500g box, enough for a family or a small gathering

How to Serve It

A tulumba dessert is at its best at room temperature, served straight from the box. In Turkey it is often eaten with a small glass of black tea or a cup of strong Turkish coffee, both of which cut through the syrup nicely. For a richer pudding, place a few pieces beside a scoop of vanilla or mastic ice cream, or add a spoonful of kaymak or clotted cream on the side. A sprinkle of crushed pistachio over the top makes it look lovely on a dessert table.

Storage Tips

Keep the box covered in a cool, dry place and enjoy within a couple of days for the best texture. Avoid the fridge, as cold air hardens the syrup and softens the shell. If the pieces lose a little crunch, warm them in a low oven for two or three minutes and let them cool before serving. Contains wheat, egg and milk.

Order Fresh Tulumba Online

Robin Food delivers freshly made Turkish desserts across the UK, with same-day delivery available in many parts of London. Build a mixed sweet table by adding our şekerpare, pistachio baklava or kadayif dessert to the same order.