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.