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Testa di Turco (Castelbuono’s Dessert)

Testa di Turco (Castelbuono’s Dessert)

4.75 from 4 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Gelo and Pudding
Cuisine Italian


Sheets of pasta dough

  • 100 g 00 flour 3/4 cup
  • 1 egg
  • 1 spoon of sugar
  • 1 pinch of salt
  • frying oil

Milk Cream

  • 500 ml milk 2 cups
  • 100 g sugar 1/2 cup
  • 50 g corn starch 4 tbsp
  • 1 grated lemon peel

To garnish

  • cinnamon powder
  • chocolate chips


  • Sheets of pasta dough
  • In a bowl add the egg, the spoonful of sugar, the salt, and the flour, mix until a smooth and homogeneous mixture is obtained.
  • Then flatten the dough very thinly on a pastry board and prepare strips as large as lasagna.
  • Fry the sheets in hot frying oil until they turn golden and the bubbles emerge and let them drain for a while on absorbent paper.
  • MIlk Cream
  • In a saucepan, put the milk (keep ½ cup aside), the lemon zest, the sugar, and the cinnamon powder, cook over low heat.
  • While the milk is heating up, pour the starch into a bowl and dissolve it with the remaining cold milk.
  • Then add the latter to the milk in the saucepan and mix continuously with a whisk.
  • Once the mixture starts to thicken, remove it from the heat.
  • Assembling
  • Put a layer of fried dough sheets on the bottom of a serving dish, pour part of the cream evenly, and sprinkle with ground cinnamon.
  • Then repeat the operation alternating layers of fried sheets, cream, and cinnamon until it ends with cinnamon.
  • Keep the dessert in the refrigerator for at least a couple of hours, then garnish with chocolate chips.


Keyword Testa di Turco
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