Sunday, May 19 2024

Custard tortelli are a kind of fried cream puffs; in fact, the basic recipe and procedure are very similar to those for making classic cream puffs.

The batter for the tortelli is flavored with lemon (or orange) zest without adding sugar to the batter.

For a get tortelli of more or less the same size and weight I recommend that you prepare with the help of a sac à poche or two spoons the batter balls directly on the baking paper (as if they were cream puffs) and dip 4/5 of them at a time in oil at 330-350 F, fry them for a couple of minutes and then sprinkle them with powdered sugar and caster sugar!!!

These tortelli are super soft and hollow inside just as a real tortello should be, delicious eaten hollow dipped in sugar but even better filled with custard!!!

One pulls the other…mouthwatering!!!



Makes about 25 Tortelli


  • 1 cup (250g) water
  • 1 teaspoon (5g) salt
  • 6 tablespoons (87g) butter
  • 1 1/4 cups (150g) all-purpose flour
  • 4 large eggs, at room temperature (about 210g)
  • Zest of an untreated lemon


For finishing:

  • granulated sugar
  1. Prepare the pastry cream (complete procedure) and refrigerate until ready to use. Sift the flour into a bowl and set aside.

  2. In a medium saucepan, bring the water, salt, and cubed butter to a boil over medium heat. Once the butter has completely melted and the mixture starts boiling, remove from the heat and add the flour. Mix well and return to the heat, cooking for about two minutes until the dough pulls away from the sides.

  3. Transfer the mixture to a bowl and let it cool slightly. Add the eggs one at a time, mixing well with the help of a wooden spoon.

  4. Add the lemon zest and mix well. Pipe the tortelli dough using a pastry bag to form small balls about 0.8-1.2 inches in diameter on parchment paper (similar to cream puffs). Cut the parchment paper into squares corresponding to each tortelli.

  5. Fry the tortelli in peanut oil at 340°F-350°F (170°C-175°C), making sure to constantly turn them for even cooking.

  6. Drain well on paper towels and sprinkle with granulated sugar. Place the pastry cream in a pastry bag with a small tip and fill the tortelli.

  7. Serve immediately!

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