Fusilli Guguluf with fruits
When I first tried to make a dessert with pasta, I was skeptical, but curiosity weighed more. This fusilli guguluf recipe came from a craving for something different, especially if you like desserts with a dense texture and sweet sauces. It doesn’t resemble classic cakes at all, but it’s surprisingly good, especially with homemade caramel. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 30 minutes Baking time: 45 minutes Servings: 10-12 Difficulty: medium Recipe type: pasta dessert, suitable for weekends or when you have guests Ingredients For the guguluf: - 500 g fusilli pasta (one bag) - 3 tablespoons of milk - 3 tablespoons of sugar - 6 tablespoons of semolina - 1 tablespoon of flour (for dusting the mold) - 1 tablespoon of oil (for greasing the mold) - 4 eggs - fruits: strawberries, kiwi, pineapple, cherries (fresh or from compote, about 300-400 g in total) - a pinch of salt For the caramel sauce: - 200 g sugar - 70 g butter - 150 ml heavy cream (30% fat) Preparation method 1. Start with the caramel sauce. Put the sugar in a small saucepan and let it melt over low heat, stirring occasionally, until it turns golden, without any unmelted sugar pieces. 2. When the sugar has caramelized, add the cubed butter and stir until fully incorporated. 3. Carefully pour in the liquid cream. It tends to boil and produce strong steam, so be careful with your face and hands. Stir and let the sauce simmer on low heat until it starts to boil. Turn off the heat and let the sauce cool. 4. Boil the fusilli pasta in salted water according to the package instructions. Drain and quickly rinse with cold water to stop the cooking process and prevent sticking. 5. Grease a guguluf mold with one tablespoon of oil, sprinkle with one tablespoon of flour, and shake off the excess. Set aside. 6. In a separate bowl, beat the eggs with the sugar and a pinch of salt until well combined, then add the 3 tablespoons of milk. 7. Cut the fruits into suitable pieces. If using canned fruits, drain them well from the syrup first. 8. Place half of the cooked pasta in the guguluf mold. 9. Pour half of the egg and milk mixture over this layer of pasta. 10. Evenly sprinkle 3 tablespoons of semolina over the pasta. 11. Add all the chopped fruits. 12. Sprinkle the remaining semolina over the fruit layer. 13. Place the rest of the pasta over the fruits and semolina. 14. Pour the remaining egg mixture over the last layer of pasta, ensuring everything is covered. 15. Place the mold in the preheated oven at 180°C for about 45 minutes. When done, the surface should be lightly browned, and the mixture should be set. 16. Remove the mold from the oven and let the guguluf cool completely before inverting it. 17. Once cooled, carefully remove it from the mold and drizzle with the prepared caramel sauce. 18. You can garnish with fresh fruits. Serve cut into slices, plain or with a little maple or strawberry syrup, as preferred. Why I make this recipe often I choose this recipe when I feel like something different, especially if I have fruits that need to be used quickly. It’s made from simple ingredients and is easy to slice and serve when guests arrive. Plus, it can be made in advance and retains its texture well if kept in the fridge. Tips and variations Tips - If using canned fruits, drain them well; otherwise, the dessert will be too wet. - Don’t skip the rinsing step for the pasta; it really helps prevent sticking and allows it to absorb the egg and milk mixture better. - Let the guguluf cool completely before removing it from the mold; otherwise, it tends to crumble. Substitutes - Any type of short pasta works, but fusilli holds the mixture better. - Fruits can be changed according to the season. You can use diced apples or pears. - Milk can be replaced with plant-based milk, but the texture will not be the same. Variations - For a richer version, you can add raisins or coarsely chopped nuts along with the fruits. - If you don’t want caramel, you can serve it just with maple syrup or fresh fruits. - You can try a mix of berries, especially if you like slightly tart desserts. Serving ideas - Serve cut into thick slices, topped with caramel sauce and fresh fruits. - It goes well with a bit of whipped cream or vanilla ice cream on the side, especially if the dessert is slightly warm. - If you have fruit syrups in the fridge, use them for serving for an extra splash of color. Frequently asked questions 1. Can I use other types of pasta? Yes, any short pasta (penne, rigatoni) works, but fusilli holds the sauce and fruits better. 2. What fruits are most suitable? Strawberries, kiwi, pineapple, cherries are classics, but you can use whatever you have on hand, including canned fruits or seasonal fruits. 3. Can the dessert be made without eggs? Eggs help bind the mixture. Without them, the texture won’t be the same, and the guguluf may not hold together when sliced. 4. How can I tell if it’s baked inside? The surface should be well browned, and if you press gently with your finger, it should spring back. You can also test with a toothpick – it should come out clean. 5. How long does it last in the fridge? If kept covered, it stays good for 2-3 days. I recommend letting it sit at room temperature for 10 minutes before serving so the texture isn’t too hard. Nutritional values Estimate per serving (for 12 servings): Calories: 330-350 kcal Carbohydrates: 54 g Protein: 6 g Fats: 10-12 g These are approximate values, depending on the type of pasta and the actual amount of fruits and caramel sauce used. Storage and reheating The pasta and fruit guguluf keeps well in the fridge, covered, for 2-3 days. I don’t recommend reheating it in the oven or microwave, as the texture changes and it risks becoming too soft. It’s best served cold or at room temperature. The caramel sauce can be easily warmed separately if you prefer.
Preparation
Caramel Sauce: In a saucepan, put the sugar and caramelize it without leaving any lumps of sugar, then add the butter cut into cubes and mix until it melts; carefully add the liquid cream as steam will rise; let it cook on low heat until it starts to boil, then turn off the heat; Gugelhupf: Boil the pasta in salted water; when cooked, place it in a colander and rinse with cold water. Take a Gugelhupf mold and grease it with oil, then dust it with flour and place a layer of pasta (from the amount). Beat the eggs with the sugar using a whisk, then add the milk. Wash/drain the fruits from the syrup and cut them into pieces. Pour the beaten egg over the pasta; sprinkle with 3 tablespoons of semolina; evenly distribute the fruits; sprinkle the remaining semolina; place the rest of the pasta; pour the remaining egg over the pasta. Bake everything in the preheated oven for 45 minutes; take the Gugelhupf out of the oven and let it cool in the mold! When it has cooled, remove it from the mold and coat it with caramel sauce; decorate with fruits; serve sliced, with maple or strawberry syrup.
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