Travados (honey and almond turnovers)
35 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Oil |
| ⅓ | cup | Water + 1 tbsp; divided |
| ⅓ | cup | Sugar |
| 2½ | cup | Flour; (up to 3 cups) |
| 2 | cups | Ground blanched almonds |
| 3 | tablespoons | Honey; (up to 4 tbsp) |
| ½ | teaspoon | Cinnamon |
| pinch | Cloves | |
| ½ | cup | Sugar |
| 1 | cup | Honey |
| ½ | cup | Water |
Directions
SYRUP
OVEN: 350
Combine oil, ⅓ cup water and sugar; add enough flour to make a soft dough. Knead til smooth. Divide dough into 35 pieces. Set aside.
FILLING: Mix together almonds, 1 tbsp water and enough honey to make a stiff paste. Add cinnamon and cloves.
Press a piece of dough into a 4- inch round and fill with 1 tsp filling.
Fold and seal. Repeat with remaining 34 dough pieces.
Place on a baking sheet and bake for 30 minutes or til light brown.
TO SERVE: Boil travados 3 minutes in syrup in batches. Drain and cool.
SYRUP: Add all syrup ingredients to a saucepan and bring to a boil.
Source: Kyra Effren/ Universal Press Syndicate : via The Naples Daily News 9-5-96 Posted to JEWISH-FOOD digest V96 #014 Date: Thu, 5 Sep 1996 15:22:13 -0400 From: Linda Shapiro- Naples FL <lss@...>