INGREDIENTS

INSTRUCTIONS

The article quotes;- "Turkish Jews have inumerable variations of
turnovers both as sweets and savories. Here, personal preference
indicates whether one should use walnuts or almonds or half of each.
The borekas are a popular sweet for Purim and can be prepared in  large
quantities to be frozen after baking. Let them thaw out for onr  hour
befor gently warming in the oven."  Mix all the pastry ingredients
(except for the egg yolk mixed with  water) together and prepare the
pastry. Knead well for a soft,  manageable dough, adding enough flour
to produce the proper  consistency. Cover and set aside. Mix stuffing
ingredients together  throroughly. Roll out about 1 heaping tablespoon
of the pastry on a  lightly floured board to 3 or 4 inches in diameter
for each boreka.  Put 1 tablespoon of the nut mixture on the bottom
half of each pastry  round. Fold the top over to shape a half-moon.
Press down firmly with  thei tines of a fork to seal. Paint the surface
of each boreka with  the egg yolk and water mixture. Put borekas on an
ungreased baking  sheet and bake in a 350* F. oven for 1/2 hour, or
until lightly brown.  Serve at room temperature with tea or coffee.
Makes about 20.  Posted to JEWISH-FOOD digest V97 #057 by
alotzkar@direct.ca (Al) on  Jan 18, 1904.

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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 27.9mg
Sodium: 41.1mg
Potassium: 22.5mg
Carbohydrates: 15.3g
Fiber: <1g
Sugar: 5.7g
Protein: 2.1g