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Shared by Victoria Granof

Travados de Muez (Sweet Walnut-Filled Bourekas)

Yield: About 50 travadosTime: 1 h and 30 min + resting, baking and cooling time

Travados de Muez (Sweet Walnut-Filled Bourekas)

Yield: About 50 travadosTime: 1 h and 30 min + resting, baking and cooling time

Family Journey

Spanish Empire (present-day southern Italy)Çanakkale, TurkeyChicago
Los AngelesNew York City

This recipe was shared by Victoria Granof. Read more about her family in "The 500-Year-Old Sephardic Recipes That Brought a Network of Cousins Together" and try her recipes for beef-filled bourekas, stewed string beans with tomatoes, and keftes (leek and beef patties).


For the dough

  • 2 cups Mazola corn oil
  • 1 cup granulated sugar
  • 1 cup water
  • 7-8 cups all purpose flour
  • ½ teaspoon baking soda 

For the filling

  • 3 cups raw walnuts, finely chopped
  • 1 cup granulated sugar
  • ½ -1 teaspoon ground cinnamon
  • 2 eggs, beaten (reserve a tablespoon for assembly) 

For the syrup

  • ¾ cup granulated sugar
  • ¾ cup honey
  • ¾ cup water
  • Juice of ¼ lemon 
Baking ProjectsDessertsShabbatVegetarianPareveWestern Europe


  • Step 1

    Make the dough: Mix the oil, sugar and water in a large mixing bowl. Slowly add 7 cups of flour and the baking soda and mix until a soft dough, the consistency of pie dough, is formed. If needed add 1 more tablespoon of flour at a time until the consistency is right. Wrap tightly with plastic wrap and chill for at least 2 hours or overnight.

  • Step 2

    Make the filling: Place the walnuts, sugar, cinnamon and eggs (without the reserved tablespoon) into a bowl. Mix well until combined and set aside. 

  • Step 3

    Whisk the remaining tablespoon of egg with a tablespoonful of water in a small bowl and set aside.

  • Step 4

    Preheat the oven to 350 ̊.

  • Step 5

    Shape and stuff the travados: On a lightly floured surface, using your hands or a rolling pin, flatten a tablespoon of dough into an ⅛ inch circle with 2” diameter. Brush the edges with a bit of the egg mixture, add a scant teaspoon of walnut filling onto the center of the dough and fold over, pinching edges to seal. Place the travado onto a parchment lined baking sheet. Repeat shaping and filling the remaining travados and place them 1 inch apart on the baking sheet. Transfer the travados into the oven and bake for 30 minutes, or until golden brown. Cool the travados completely.

  • Step 6

    Make the syrup and soak the travados: Heat the sugar, honey and water in a pot over medium heat, stirring until the sugar is dissolved, continue simmering the syrup for 2-3 minutes. Turn down the heat to medium low, a slow simmer, and with a slotted spoon, drop  3-4 of the travados at a time into the syrup, turning them to coat all sides. After another 2-3 minutes, remove them and place on a lined baking tray; continue this way until all of the travados are soaked. 

  • Step 7

    Serve the travados at room temperature. Place each one in a mini paper cupcake liner and serve.