Calabrian turdilli (or turdiddri), a traditional humble sweet from Calabria, a kind of sweet fried dumpling sprinkled with honey and decorated with colorful sprinkles.
As with any ancient regional Italian recipe, each family has its own version that may differ in the use of eggs or the type of wine and honey used.
Depending on the area of Calabria in which they are prepared, they are also called crustuli or cannaricoli.
Ideal to serve as a dessert or to accompany a glass of dessert wine, turdilli are suitable for any festive moment. Preparing them is a special occasion to rediscover ancient traditions and pass down authentic flavors.
At the bottom of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosity, write a comment or use the appropriate contact form you find at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12People
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Calabria
- Seasonality: Christmas
- Energy 319.65 (Kcal)
- Carbohydrates 64.36 (g) of which sugars 34.91 (g)
- Proteins 5.42 (g)
- Fat 4.26 (g) of which saturated 0.70 (g)of which unsaturated 0.59 (g)
- Fibers 1.14 (g)
- Sodium 17.69 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Calabrian Turdilli
- 4 cups 00 flour
- 1 egg (medium)
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 1/4 cup extra virgin olive oil (mild)
- 1 1/4 cups sweet vermouth (or another sweet wine)
- 1 1/4 cups honey (fig)
- vegetable oil (for frying)
- sugar decorations (or other decorations of choice)
Tools
- Bowls
- Kneading Board
- Gnocchi Board
- Pan
- Spoons
- Dough Cutter
- Paper Towels
Preparation of Calabrian Turdilli
Start the preparation of the Calabrian turdilli by sifting the 00 flour and cinnamon.
Add the sugar and mix well all the powders.
Continue the preparation by adding the egg, vermouth, and oil, and start kneading first with a wooden spoon or spatula and then with your hands (alternatively, you can use a stand mixer fitted with a spiral hook).
Continue to work the dough on a floured kneading board until you get a soft and non-sticky dough (if necessary, adjust with water or flour).
Let it rest covered for about 30 minutes.
At this point, the preparation is similar to that of gnocchi: cut the dough into 8 pieces and make small rolls about 3/4 inch wide from each piece.
Cut each roll into pieces using a dough cutter or a smooth-bladed knife: the classic turdillo should be a bit larger than a gnocchi.
Roll each turdillo over the special wooden board or the tines of a fork.
Fry the Calabrian turdilli in deep oil until golden brown and let them drain on straw paper or paper towels.
If you prefer, you can use a fryer, set it to 340°F and cook until well browned.
Heat the fig honey over very low heat in a high-sided pan or pot until it becomes fluid enough
Add the turdilli and start mixing.
The flavor of fig honey is very particular: if you don’t like it, you can use half fig honey and half wildflower honey or replace it entirely.
Continue mixing until all the turdilli are completely coated in honey.
Transfer the Calabrian turdilli to a serving plate and decorate with colorful sprinkles or candied fruit.
Calabrian Turdilli
Check this section to clear your doubts, if you don’t find the answer to your question comment or write to me using the form below.
Also try the Nutellotti for Christmas
Can I use another type of honey for glazing?
Yes, besides the wildflower alternative suggested in the recipe, you can use acacia, citrus, or chestnut honey.
Can the turdilli be baked instead of fried?
Traditionally, turdilli are fried, but you can try baking them for a lighter version. Bake them at 350°F until golden brown and then glaze with honey. Keep in mind that the result will be less crunchy.
How long do turdilli last?
Turdilli keep for up to 7 days in an airtight container at room temperature. It’s important that they are completely coated in honey to keep them soft and flavorful.
Turdilli are also perfect to give as gifts just like the Homemade Chocolate Bars for Christmas, a gift idea for the holidays.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
