Turkish Travados: Flaky Sephardic Purim Pastries with Rose Water

Travados are Sephardic pastries from Turkey: a thin, tender homemade dough wrapped around a filling of walnuts, almonds and pistachios with sugar, cinnamon, rose water and orange blossom water, baked and dusted with powdered sugar. They’re a Purim favorite.

The Dough

The dough is made with oil, egg, water and a splash of vinegar, which keeps it tender. Roll it as thin as you can, fill and fold into crescents or small parcels, and brush with oil before baking. They taste even better the next day as the flavors meld. Vanilla can replace the flower waters.

Kosher Notes

Made with oil, travados are pareve. Use rose water and orange blossom water with a reliable hechsher.

Storing

Store airtight for up to a week.

These delicate Turkish Sephardic pastries feature paper-thin dough wrapped around fragrant nut filling with rose water and orange blossom.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 55 minutes mins

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

What I use for this recipe

• Rimmed baking sheetSee it on Amazon→
• Cooling rackSee it on Amazon→
• Parchment paperSee it on Amazon→

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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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