| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 35 | Servings | ||
INGREDIENTS
| 3/4 | c | Oil |
| 1/3 | c | Water + 1 tbsp, divided |
| 1/3 | c | Sugar |
| 2 1/2 | c | Flour, up to 3 cups |
| 2 | c | Ground blanched almonds |
| 3 | T | Honey, up to 4 tbsp |
| 1/2 | t | Cinnamon |
| pn | Cloves | |
| 1/2 | c | Sugar |
| 1 | c | Honey |
| 1/2 | c | Water |
INSTRUCTIONS
OVEN: 350 Combine oil, 1/3 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@coconet.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 76
Total Fat: 8.9g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 72mg
Carbohydrates: 22.7g
Fiber: 1.1g
Sugar: 14.6g
Protein: 2.6g