Greek Recipes

Greek and Cypriot recipes

Touloubakia: Syrup-Dipped Fried Cakes

In Greek: τουλουμπάκια, pronounced too-loo-BAH-kee-yah

These small sweet fried cakes can be made in a larger size (around 5-6 inches long) and are known as touloubes (touloumbes). The -akia suffix means “small” and since these are fairly heavy and sweet, I prefer the smaller version.

Touloubakia: syrup-dipped fried cakes

Touloubakia: syrup-dipped fried cakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • 7 tablespoons of unsalted butter
  • 2 cups of all purpose flour
  • 1/3 cup of potato flour (potato starch)
  • 1 cup + 5 1/2 ounces of cold water
  • 6 eggs
  • 1 3/4 cups olive oil
  • pinch of salt
  • 2 teaspoons of sugar
  • ———-
  • For the syrup:
  • 5 cups of sugar
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 7/8 cups of water


Prepare the syrup: In a saucepan, combine the syrup ingredients and bring to a boil, stirring frequently with a wooden spoon. Boil for 2 minutes and set aside to cool.

Prepare the dough: In a large saucepan or pot, melt the butter over medium heat. When it is thoroughly melted (not brown), stir in the water, salt, and sugar, and bring to a boil. Stirring constantly with a wooden spoon or wire whisk, add the flour 1/2 cup at a time. Continue to stir briskly and cook for 10 minutes longer. Remove from heat and allow to cool for 5 minutes. Stir in the eggs one at a time, whisking briskly to prevent them from cooking, and then stir in the potato flour until thoroughly blended.

Heat oil in a 10-inch frying pan. Using a pastry bag and large tube (star, serrated, or plain), squeeze out pieces of dough, about 2 to 3 inches long and 1 to 1 1/2 inches wide, into the oil. Shake frying pan gently during cooking to prevent sticking. Fry until golden brown on all sides. (Alternatively, use a heaping teaspoon of dough for each piece.) Remove with a slotted spoon, and place immediately in cooled syrup for 15 minutes. Place on serving dish, and allow to cool before serving.

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