Testa Di Duka (Turk’s Turban)
- Yield 8 to 12 servings
- 1 cup flour
- 1 teaspoon sugar
- 1 pinch salt
- 1 tablespoon solid shortening
- 1/4 cup marsala or red wine, plus 2 T more if needed
- 1/2 cup light cooking oil, enough to reach 1
- 1 quart cold milk, divided
- 1/2 cup sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 stick cinnamon
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1/3 cup mini chocolate bits or chocolate shavings
- 2 tablespoons colored sprinkles
- 1/3 cup mini bits of candied fruit (optional)
- 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.