| 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 |
tb |
Honey; (up to 4 tbsp) |
| 1/2 |
ts |
Cinnamon |
|
pn |
Cloves |
| 1/2 |
c |
Sugar |
| 1 |
c |
Honey |
| 1/2 |
c |
Water |
INSTRUCTIONS
SYRUP
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>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”