Tourtisseaux

01 / ABOUT THE DISH

About the dish

Tourtisseaux are sweet fritters from Vendée and Poitou. They trace back to seasonal cuisine in rural households, where flour, eggs, butter, sugar and spirits were turned into celebratory pastries ahead of Lent and throughout carnival time. The dough is made from flour, sugar, butter, eggs and a touch of rum or brandy, rolled out thinly, cut into small diamond or triangle shapes and fried until golden and puffed, then dusted with icing sugar. Variations include adding lemon zest, vanilla or orange blossom water for aroma, or shaping the dough differently depending on local custom. A distinctive feature of tourtisseaux is their light, airy texture, created by quick frying that makes them crisp on the outside and soft within. They are eaten during carnival celebrations and family gatherings, especially in winter and early spring, often served with coffee, hot chocolate or tea, and they pair well with dessert wines or fruit liqueurs, offering a sweet finish to meals or a festive treat shared among family and friends.