Nut-Filled Pastries


Preparation info
  • Makes

    32 to 36

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Every Sephardic cookbook and probably every Sephardic cook has a version of these nut-filled cookielike pastries. The Turks prefer walnuts for the filling, but the Greeks lean toward almonds. I prefer the filling that uses currants along with the nuts, as I love their chewy texture after the pastry is baked. In Rhodes, travados were traditionally served at Purim, while in Turkey they were on the table at Rosh Hashanah to celebrate the sweet new year, and a variation called borekas