Turkish Travados: Flaky Sephardic Purim Pastries with Rose Water

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Every Purim, my kitchen fills with the scent of rose water and orange blossom as I roll out delicate pastry for travados. These traditional Sephardic treats have been part of my family’s celebration for generations, passed down from my great-grandmother who brought the recipe from Turkey in the 1920s. She’d make dozens of these paper-thin pastries, each one carefully stretched until you could read through the dough.

Travados are essentially Turkish phyllo pastries filled with a sweet mixture of nuts, sugar, and aromatic waters. The name comes from the Turkish word for “layered,” which perfectly describes these delicate parcels. Unlike store-bought phyllo, homemade dough has a tenderness that makes each bite melt away. The key is getting the dough thin enough without tearing it. I use a pasta machine for consistency, but you can roll it by hand if you’re patient.

The Art of Paper-Thin Travados Dough

What sets travados apart from other Purim treats is their sophisticated flavor profile. The combination of walnuts, almonds, and pistachios creates depth, while rose water and orange blossom water add a floral note that’s distinctly Middle Eastern. Don’t go overboard with the floral waters though. A little goes a long way, and too much will make them taste soapy.

Balancing Rose Water and Orange Blossom

These pastries are perfect for Purim celebrations, but I also make them for Rosh Hashanah and special occasions. They keep well in an airtight container for about a week, and actually improve after a day or two as the flavors meld together. Serve them alongside Turkish coffee or mint tea for an authentic experience.

Turkish Travados: Flaky Sephardic Purim Pastries with Rose Water - Turkish recipe
Every Purim, my kitchen fills with the scent of rose water and orange blossom as I roll out delicate pastry for travados. These traditional Sephardic treats have been part of my family's celebration for generations, passed down from my great-grandmother who brought the recipe from Turkey in the 1920s. She'd make dozens of these paper-thin pastries, each one carefully stretched until you could read through the dough. Travados are essentially Turkish phyllo pastries filled with a sweet mixture of nuts, sugar, and aromatic waters. The name comes from the Turkish word for "layered," which perfectly describes these delicate parcels. Unlike store-bought phyllo, homemade dough has a tenderness that makes each bite melt away. The key is getting the dough thin enough without tearing it. I use a pasta machine for consistency, but you can roll it by hand if you're patient. What sets travados apart from other Purim treats is their sophisticated flavor profile. The combination of walnuts, almonds, and pistachios creates depth, while rose water and orange blossom water add a floral note that's distinctly Middle Eastern. Don't go overboard with the floral waters though. A little goes a long way, and too much will make them taste soapy. These pastries are perfect for Purim celebrations, but I also make them for Rosh Hashanah and special occasions. They keep well in an airtight container for about a week, and actually improve after a day or two as the flavors meld together. Serve them alongside Turkish coffee or mint tea for an authentic experience.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 24 pastries
Course: Dessert
Cuisine: Sephardic, Turkish
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup warm water approximately
  • 1 tablespoon white vinegar
For the Filling
  • 1 cup walnuts finely chopped
  • 1/2 cup blanched almonds finely chopped
  • 1/4 cup pistachios finely chopped
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon rose water
  • 1/4 teaspoon orange blossom water
For Assembly and Finishing
  • 1/3 cup vegetable oil for brushing
  • 2 tablespoons powdered sugar for dusting

Method
 

Make the Dough
  1. In a large bowl, whisk together flour and salt. Make a well in the center and add oil, egg, and vinegar. Gradually add warm water while mixing until a soft dough forms. You may need slightly more or less water.
  2. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Cover with a damp towel and let rest for 30 minutes.
Prepare the Filling
  1. In a medium bowl, combine chopped walnuts, almonds, and pistachios. Stir in sugar, cinnamon, rose water, and orange blossom water until evenly distributed. Set aside.
Roll and Fill the Pastries
  1. Divide dough into 12 equal pieces. Keep covered while working. On a lightly floured surface, roll each piece into a very thin rectangle, about 12x8 inches. The dough should be thin enough to see through.
  2. Brush the dough lightly with oil. Place 2 tablespoons of filling along one long edge, leaving a 1-inch border. Fold the sides over the filling, then roll tightly from the filled edge to form a log.
  3. Cut each log in half to make 24 smaller pastries. Place seam-side down on parchment-lined baking sheets, spacing them 2 inches apart.
Bake the Travados
  1. Preheat oven to 375°F (190°C). Brush the tops of pastries lightly with oil.
  2. Bake for 20-25 minutes until golden brown and crispy. Rotate pans halfway through baking for even browning.
  3. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

Store in an airtight container for up to 1 week. The pastries actually improve after a day as flavors meld. If rose water or orange blossom water aren't available, substitute with 1/2 teaspoon vanilla extract. For a pareve version, ensure all ingredients are dairy-free.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 45mg 2%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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