Ingredients
Method
Make the Dough
- 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.
- 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
- 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
- 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.
- 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.
- 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
- Preheat oven to 375°F (190°C). Brush the tops of pastries lightly with oil.
- Bake for 20-25 minutes until golden brown and crispy. Rotate pans halfway through baking for even browning.
- 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.