SICILIAN CREAM PUFFS (TESTA DI TURCO-TURKISH HEAD)
Turkish Head: A Unique Sicilian Pastry from Scicli
The Turkish Head is a grand, indulgent pastry from Scicli in the Ragusano area of Sicily.
Its unique turban-like shape and rich filling of custard or ricotta make it a showstopper for any occasion.
This recipe guides you through creating this iconic dessert, complete with layers of crispy fried dough and creamy custard, topped with sprinkles and cinnamon.
Why You’ll Love This Recipe
- Unique and Historic: A pastry with roots in Sicilian history and tradition.
- Rich and Indulgent: Crispy fried dough paired with velvety lemon custard.
- Fun and Festive: The colorful sprinkles and cinnamon topping make it a celebratory treat.
Sicilian Cream Puffs (Testa Di Turco-turkish Head)
Ingredients
For the Fried Pastry Dough
- 1 large egg
- 1 3/8 cups 170 g all-purpose flour
- 1/4 cup 60 ml corn oil (for the dough)
- Vegetable oil for frying
For the Custard Cream
- 4 cups 1 liter milk
- 1 1/4 cups 250 g sugar
- Grated rind of 1 lemon
- 6 egg yolks
- 1/2 cup 65 g cake flour or 1/3 cup (50 g) cornstarch
- Pinch of salt
For Garnish
- 1/3 cup 50 g chocolate chips
- Powdered cinnamon to taste
- Colored sprinkles
Instructions
Make the Fried Pastry Dough
- Prepare the Dough:
- Place the flour in a mound on a flat surface or in a bowl. Make a well in the center and crack the egg into it.
- Add the corn oil and mix until the dough comes together.
- Shape the Dough:
- Dust the work surface with flour and knead the dough briefly to form a smooth mass.
- Roll out the dough to about 1/8-inch thickness.
- Cut into strips 2–3 inches wide and about 5 inches long.
- Fry the Dough:
- Heat vegetable oil in a deep pan over medium heat. Fry the dough strips in small batches until golden brown.
- Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Prepare the Custard Cream
- Heat the Milk:
- In a large saucepan, heat the milk with a pinch of salt and the lemon rind over low heat.
- Prepare the Egg Mixture:
- In a bowl, mix the sugar and flour (or cornstarch). Add the egg yolks one at a time, whisking until smooth.
- Combine and Thicken:
- Gradually whisk 1 cup of the warm milk into the egg mixture.
- Transfer the mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly, until thickened and bubbling. Cook for an additional 2 minutes, then remove from heat.
- Transfer to a bowl and let cool.
Assemble the Turkish Head
- First Layer:
- In a large rimmed serving dish, place half the fried dough strips in a layer.
- Spread 3/4 of the custard over the strips.
- Sprinkle with chocolate chips and dust generously with cinnamon.
- Second Layer:
- Add the remaining fried dough strips on top of the first layer.
- Spread the remaining custard over the top layer.
- Garnish:
- Shake colored sprinkles over the top for a festive finish.
Chill and Serve
- Place the assembled dessert in the refrigerator for at least 2 hours to set.
- Serve chilled and enjoy this rich, historical Sicilian treat.
Tips for the Best Testa di Turco
- Lemon Flavor: Use fresh, organic lemons for the best flavor in the custard.
- Custard Texture: Strain the custard if lumps form to ensure a smooth consistency.
- Serving Suggestion: Pair with a glass of sweet Sicilian wine for a true Mediterranean experience.
Frequently Asked Questions
Can I make it ahead?
Yes — the assembled dessert needs at least 2 hours to chill and set, so it’s actually best made ahead of time.
Where does the name come from?
“Testa di Turco” means “Turk’s head.” According to a commonly repeated legend, the name refers to the post-Crusades era, though this origin story is passed down as legend rather than documented fact.
