You are here: Home » Recipes » Testa Di Duka (Turk’s Turban) Testa Di Duka (Turk’s Turban) Recipe by Relish Contributor Yield 8 to 12 servings PrintEmail Ingredients 1 cup flour1 teaspoon sugar1 pinch salt1 tablespoon solid shortening1/4 cup marsala or red wine, plus 2 T more if needed1/2 cup light cooking oil, enough to reach 11 quart cold milk, divided1/2 cup sugar2 tablespoons flour2 tablespoons cornstarch1 stick cinnamon2 large eggs, beaten1 teaspoon vanilla1/3 cup mini chocolate bits or chocolate shavings2 tablespoons colored sprinkles1/3 cup mini bits of candied fruit (optional) Instructions For the pastry: combine flour, sugar and salt. Cut shortening into mixture. Add wine to form pastry-like dough. (Add more wine until pastry reaches desired consistency.) Roll pastry out to 1/8″ on a lightly floured board. With fluted pastry wheel, cut dough into strips 1/2 inch wide by 2 inches long. Pour enough oil to reach a one inch depth in a heavy frying pan. Heat on medium-high heat. When oil is hot, add a few strips at a time (do not crowd the pan.) Fry until crispy, puffy and brown. Drain on paper towels. The pastry can be stored in a wax paper lined tin for 1 or two days. For custard: mix 1 cup of the milk with sugar, flour and cornstarch stirring until mixture is smooth and everything is dissolved. In another pan, scald remaining 3 cups of milk with cinnamon stick. Remove milk from heat. Remove cinnamon stick and allow milk to cool. Mix eggs into milk-sugar mixture. Pour mixture slowly into scalded milk, stirring. Add vanilla. Cook in a heavy saucepan over very low heat or on top of a double boiler until thick, stirring constantly. Cool slightly. Spread pastry in bottom of serving platter that measures about 9×12 inches and is 1 to 2 inches deep. Pour cream in ribbon-like stream over pastry, spreading evenly, but let some of the pastry show through. Chill. Just before serving, sprinkle on chocolate, sprinkles and candied fruit, if using. Note: If using marsala wine, eliminate the teaspoon of sugar for the pastry dough.