Turdilli are a traditional Calabrese treat that bring a taste of Southern Italy right to our kitchen. These sweet, twisted pastries are crispy on the outside and tender inside, making them a perfect snack or dessert. Known for their simple ingredients and unique shape, turdilli have been a staple in Calabrian celebrations for generations.
Making turdilli at home lets us connect with authentic Italian flavors while enjoying a fun and rewarding baking experience. This recipe captures the essence of Calabria’s rich culinary heritage with just a few pantry staples. Whether we’re sharing them with family or enjoying them with a cup of coffee, turdilli never fail to impress with their delightful texture and subtle sweetness. Let’s dive into crafting these delicious Calabrese pastries together.
Ingredients
To make authentic Calabrese Turdilli, we rely on simple yet high-quality ingredients that honor this traditional Southern Italian recipe. Below, we break down the essential components for both the dough and the syrup that give turdilli their distinctive flavor and texture.
Dough Ingredients
The dough forms the crispy yet tender foundation of our Calabrese Turdilli. Each ingredient contributes to the perfect balance of texture and taste:
- 3 ½ cups all-purpose flour, plus extra for dusting
- 1 cup dry red wine (preferably Italian)
- ½ cup granulated sugar
- ⅓ cup extra virgin olive oil
- 1 tablespoon white vinegar
- 1 tablespoon anise seeds, lightly crushed
- 1 teaspoon baking powder
- Pinch of salt
- Vegetable oil for frying
Syrup Ingredients
The syrup adds the classic subtle sweetness that ties the turdilli together with a glossy finish:
- 2 cups granulated sugar
- 1 ½ cups water
- 1 strip of lemon zest (no white pith)
- 1 strip of orange zest (no white pith)
- 1 tablespoon honey (optional, for added depth)
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups | Plus extra for dusting |
| Dry red wine | 1 cup | Use high-quality Italian |
| Granulated sugar | Dough: ½ cup | Syrup: 2 cups |
| Extra virgin olive oil | ⅓ cup | Adds richness |
| White vinegar | 1 tablespoon | Balances flavors |
| Anise seeds | 1 tablespoon | Lightly crushed for aroma |
| Baking powder | 1 teaspoon | Ensures light texture |
| Salt | Pinch | Enhances overall flavor |
| Vegetable oil | As needed for frying | Use neutral oil |
| Water | 1 ½ cups (for syrup) | Purified for clarity |
| Lemon zest | 1 strip | Adds brightness |
| Orange zest | 1 strip | Adds warmth |
| Honey | 1 tablespoon (optional) | Deepens syrup flavor |
By carefully selecting and measuring these ingredients, we set the stage for creating the cherished Calabrese treat that’s crispy on the outside, tender inside, and perfectly sweetened.
Equipment Needed
To create the authentic Calabrese Turdilli, having the right equipment ensures precision and ease throughout the process. Here is a list of essential tools we need to prepare and cook these delightful pastries:
- Large mixing bowl – for combining the dough ingredients evenly.
- Wooden spoon or silicone spatula – to mix the dough without overworking it.
- Rolling pin – to roll out the dough to the perfect thickness for shaping.
- Sharp knife or dough cutter – to slice dough strips precisely for twisting.
- Deep frying pan or heavy bottom pot – for frying the turdilli evenly in vegetable oil.
- Candy or deep-fry thermometer – to monitor the oil temperature, keeping it steady at around 350°F (175°C).
- Slotted spoon or spider strainer – to safely remove the fried turdilli from the hot oil.
- Cooling rack or paper towels – to drain excess oil and keep pastries crisp.
- Saucepan – for preparing the syrup to coat the turdilli.
- Measuring cups and spoons – to accurately measure all ingredients.
| Equipment | Purpose |
|---|---|
| Large mixing bowl | Combine and knead dough |
| Wooden spoon/silicone spatula | Mix ingredients without overworking dough |
| Rolling pin | Roll out dough evenly |
| Sharp knife/dough cutter | Cut dough into strips |
| Deep frying pan/pot | Fry turdilli in vegetable oil |
| Candy/deep-fry thermometer | Maintain correct oil temperature (350°F / 175°C) |
| Slotted spoon/spider strainer | Safely remove pastries from hot oil |
| Cooling rack or paper towels | Drain excess oil to keep turdilli crispy |
| Saucepan | Prepare syrup for coating |
| Measuring cups/spoons | Accurate measurement of ingredients |
Using this specific equipment, we can achieve the delicate texture and perfect golden hue that define Calabrese turdilli. Monitoring oil temperature is crucial to avoid greasy or undercooked pastries. Therefore, the thermometer and proper frying vessel are indispensable.
By preparing our workspace with these tools, we set ourselves up for a smooth, authentic Calabrese Turdilli baking experience.
Instructions
Follow these detailed steps to craft authentic Calabrese Turdilli with their signature crispy exterior and tender center. Precision in each phase ensures the perfect texture and flavor.
Preparing the Dough
- In a large mixing bowl, combine all-purpose flour (4 cups), granulated sugar (1/4 cup), anise seeds (1 tsp), baking powder (1 tsp), and a pinch of salt. Mix dry ingredients until evenly distributed.
- Create a well in the center and pour in dry red wine (1 cup), extra virgin olive oil (1/4 cup), and white vinegar (1 tbsp).
- Stir the wet and dry ingredients using a wooden spoon or silicone spatula until a shaggy dough forms.
- Turn the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
- Cover the dough with a clean towel and let it rest for 30 minutes to relax the gluten, ensuring easier shaping.
Shaping the Turdilli
- Divide the rested dough into small portions, roughly the size of a walnut (about 1 inch in diameter).
- Roll each portion into a 12-inch long thin strip about 1/4 inch thick using a rolling pin on a lightly floured surface.
- Carefully twist each strip into the traditional turdilli shape by coiling the dough around two fingers, then pressing the ends together firmly.
- Arrange the shaped turdilli on a parchment-lined tray, leaving space between each piece to prevent sticking.
Frying the Turdilli
- Heat vegetable oil in a heavy-bottom pot or deep fryer to a steady 350°F (175°C). Use a candy or deep-fry thermometer to monitor temperature closely.
- Fry the turdilli in small batches, about 5-7 pieces at a time, for 3-4 minutes or until they achieve a golden brown hue.
- Stir occasionally with a slotted spoon or spider strainer to ensure even frying.
- Once golden, transfer turdilli to a cooling rack or paper towels to drain excess oil and cool slightly.
| Step | Oil Temperature | Frying Duration | Batch Size |
|---|---|---|---|
| Frying Turdilli | 350°F (175°C) | 3-4 minutes | 5-7 pieces/batch |
Preparing the Syrup
- In a saucepan, combine granulated sugar (2 cups) and water (1 cup).
- Add thin strips of lemon zest and orange zest to infuse the syrup with citrus aroma.
- Bring to a boil over medium heat, stirring until sugar dissolves completely.
- Reduce heat and let simmer for 10 minutes until the syrup thickens slightly.
- Optional: Stir in 1-2 tablespoons of honey for added depth and richness.
Coating the Turdilli with Syrup
- While syrup is still warm, gently toss the fried turdilli in the syrup to coat evenly.
- Use a slotted spoon to lift the turdilli, allowing excess syrup to drip back into the pan.
- Transfer coated turdilli to a wire rack and let them cool completely to set the syrup glaze.
- Serve once the syrup forms a shiny, slightly sticky glaze that seals in the subtle sweetness and enhances the crispy texture.
By following our step-by-step instructions with attention to detail, we ensure that our Calabrese Turdilli carry the authentic taste and delightful texture that make this traditional treat exceptional.
Make-Ahead Instructions
To enjoy Calabrese Turdilli at your convenience while preserving their authentic texture and flavor, we can prepare several components in advance. Here’s how to plan your make-ahead steps efficiently:
Preparing the Dough Ahead
- Mix and knead the dough as outlined in the recipe.
- Wrap the dough tightly in plastic wrap or place it in an airtight container.
- Refrigerate the dough for up to 24 hours before shaping and frying.
- Before using, allow the dough to sit at room temperature for 30 minutes. This relaxes the gluten for easier rolling and shaping.
Making the Syrup in Advance
- Prepare the syrup fully by boiling sugar, water, and citrus zest until it reaches the desired consistency.
- Transfer the syrup to a sterilized jar or heatproof container.
- Cool the syrup completely before refrigerating.
- Store the syrup in the refrigerator for up to 1 week.
- Warm the syrup gently in a saucepan before dipping the cooked turdilli to restore the shine and syrupy texture.
Frying and Coating Options
| Make-Ahead Step | Instructions | Storage Guidelines |
|---|---|---|
| Fry turdilli in advance | Fry turdilli until golden and drain well | Store in an airtight container at room temperature for 1 day to retain crispness |
| Coat with syrup later | Keep fried turdilli separate and syrup ready | Coat turdilli with warmed syrup just before serving for optimal texture |
| Fully prepared turdilli | Fry and coat turdilli with syrup | Refrigerate in a sealed container for up to 2 days; reheat in a low oven to refresh |
Tips for Best Results
- Do not refrigerate fried turdilli before coating as moisture causes sogginess.
- Always warm the syrup slightly before coating to ensure even adhesion and the iconic glossy finish.
- If preparing for a celebration, shape and chill the dough overnight for deeper flavor development.
“Planning ahead allows us to enjoy freshly made Calabrese turdilli anytime, without compromising their traditional taste or texture.“
By integrating these make-ahead steps, we can balance convenience with authenticity to relish the delightful flavor of Calabrese Turdilli whenever we desire.
Serving Suggestions
To fully enjoy our Calabrese Turdilli, pairing them thoughtfully elevates this traditional delight. Here are our top serving tips that highlight their crispy texture and subtle sweetness:
- Serve Warm or Room Temperature: Right after coating with the syrup, allow turdilli to cool briefly to set the glaze. Serving them slightly warm amplifies the aromatic hints from the anise seeds and citrus zest.
- Accompany With Hot Beverages: Pair turdilli with a robust espresso or a delicate herbal tea such as chamomile or orange blossom. The bitterness or floral notes contrast beautifully with the syrup’s richness.
- Add a Dusting of Powdered Sugar: For an elegant touch, lightly dust turdilli with powdered sugar just before serving. This adds a soft sweetness layer enhancing their already delightful flavor.
- Present on Decorative Platters: Arrange turdilli on a traditional ceramic plate or wooden board. Garnish with fresh orange or lemon zest curls to reinforce the citrus aroma visually and sensorially.
- Pair With Fresh Fruit or Nuts: Complement turdilli’s sweet crunch with slices of seasonal fruit like figs or pears, or a handful of roasted almonds or walnuts for a balanced snack.
Our Calabrese Turdilli make an exceptional treat for:
| Occasion | Serving Tip |
|---|---|
| Festive Celebrations | Serve warm with espresso and citrus zest garnish |
| Afternoon Tea | Pair with chamomile tea and dust with powdered sugar |
| Casual Gatherings | Present alongside fresh figs and mixed nuts |
By following these suggestions, we transform every bite of our turdilli into a memorable experience that respects their Calabrian roots while delighting modern palates.
Storage Tips
To keep our Calabrese Turdilli fresh and maintain their crisp texture, proper storage is essential. Follow these guidelines to enjoy their authentic flavor and delightful crunch over time.
Storing Freshly Made Turdilli
- Allow the turdilli to cool completely after coating them with syrup. This prevents moisture buildup that can cause sogginess.
- Place them in an airtight container lined with parchment paper to absorb excess moisture.
- Store the container at room temperature away from direct sunlight or heat sources.
- Consume within 3 to 4 days for optimal taste and texture.
Freezing Turdilli for Longer Storage
If we want to preserve our turdilli for an extended period, freezing is a great option.
- Freeze Before Syrup Coating:
- Arrange the fried, cooled turdilli in a single layer on a baking sheet.
- Freeze until solid (about 1–2 hours) to prevent sticking.
- Transfer frozen turdilli to a freezer-safe airtight container or ziplock bag.
- Label with the date and keep frozen for up to 1 month.
- Coat After Thawing:
- Thaw turdilli at room temperature until fully defrosted.
- Gently reheat briefly if desired to regain slight crispiness.
- Coat with fresh syrup to restore their signature shine and flavor.
Storing Syrup Separately
- Prepare the syrup in advance and store it in a clean, airtight jar or bottle.
- Keep it refrigerated for up to 2 weeks.
- Warm slightly before using to ensure easy coating.
Summary of Storage Guidelines
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Room Temperature | 68–72°F (20–22°C) | 3-4 days | Store in airtight container |
| Refrigeration (Syrup) | 35–40°F (2–4°C) | Up to 2 weeks | Store syrup separately |
| Freezing (Uncoated) | 0°F (-18°C) | Up to 1 month | Freeze before syrup application |
Pro tip: For the best texture, avoid refrigerating turdilli after syrup coating as condensation can soften their crispy exterior.
By following these storage tips, we ensure our homemade Calabrese turdilli stay fresh, flavorful, and ready to impress whenever we choose to enjoy them.
Conclusion
Making Calabrese turdilli at home lets us bring a slice of Southern Italy’s rich culinary tradition right into our kitchens. The process is as rewarding as the final result, offering a perfect balance of crispy texture and sweet, aromatic flavors.
With a little patience and attention to detail, these pastries become a delightful treat to share with family and friends. Whether enjoyed fresh or prepared ahead, turdilli always add a special touch to any gathering or quiet moment with coffee.
We’re confident that once you try this recipe, turdilli will become a cherished favorite in your dessert repertoire.
Frequently Asked Questions
What are turdilli?
Turdilli are traditional Calabrese pastries from Southern Italy, known for their crispy exterior and tender interior. They are often enjoyed during celebrations and have a subtle sweetness with hints of anise and citrus.
What ingredients are needed to make authentic turdilli?
Key ingredients include all-purpose flour, dry red wine, granulated sugar, extra virgin olive oil, white vinegar, anise seeds, baking powder, salt, vegetable oil for frying, and syrup ingredients like sugar, water, lemon zest, orange zest, and optional honey.
What equipment do I need to make turdilli?
Essential tools include a large mixing bowl, wooden spoon or silicone spatula, rolling pin, sharp knife or dough cutter, deep frying pan or heavy-bottom pot, candy or deep-fry thermometer, slotted spoon, cooling rack or paper towels, saucepan, and measuring cups and spoons.
How do you shape turdilli dough?
Roll the dough into strips and twist them into the traditional turdilli shape before frying. This distinctive twisting helps create their unique texture and appearance.
At what temperature should turdilli be fried?
Maintain the oil temperature at 350°F (175°C) for even cooking, ensuring a golden, crispy exterior and tender inside.
How is the syrup prepared and used for turdilli?
The syrup is made by boiling sugar, water, lemon zest, orange zest, and optionally honey. After frying, turdilli are coated in this syrup to add sweetness and a glossy finish.
Can I prepare turdilli ahead of time?
Yes, you can make the dough and syrup in advance with proper storage. Dough can be refrigerated, and syrup stored in the fridge. Fry and coat turdilli just before serving for best results.
How should turdilli be served?
Serve turdilli warm or at room temperature, paired with espresso or herbal tea. A dusting of powdered sugar and presentation with fresh fruit or nuts enhance the experience.
What is the best way to store turdilli?
Store cooled, syrup-coated turdilli in an airtight container at room temperature for 3-4 days. Uncoated turdilli can be frozen for longer storage. Avoid refrigeration after syrup coating to prevent sogginess.
Why is monitoring oil temperature important when frying turdilli?
Keeping oil at 350°F ensures turdilli cook evenly, developing their signature crispy texture without absorbing excess oil or burning.