Becky Levi's Travados (Travadikos). Photography: Daniel Lailah
Becky Levi's Travados (Travadikos). Photography: Daniel Lailah

Travados – Sweet Nut Bourekas

Travados, also as travadikos, are small, sweet bourekitas filled with nuts and cinnamon and dipped in sugar syrup

They are stuffed with pecans and cinnamon, baked and dipped in sugar syrup that turns them an amber brown. Traditionally, travados (or in the case, technically travadikos) are eaten on Purim and are also sent in the mishloach manot (purim goodie bags).

Ingredients for Travados

For the dough:

  • 1 cup oil
  • 3.5 oz (100 grams) butter
  • 1 cup water
  • 2.2 lbs (1 kilogram) flour
  • Salt

For the filling:

  • 1½ cups walnuts coarsely chopped
  • 1½ cups pecans coarsely chopped
  • 1 egg yolks
  • 1 teaspoons cinnamon ground

For the sugar syrup:

  • 1½ cups water
  • 2 cups Sugar
  • 2 tablespoons honey
  • lemon juice from half a lemon
  • 1 teaspoon cinnamon ground


  • 1. Heat the oven to 355F (180C) degrees.

  • 2. Mix all the filling ingredients together until homogenous

  • 3. Put all the dough ingredients except the flour in a bowl or in a stand mixer fitted with the hook attachment. Add the flour gradually until you get a uniform and soft dough. Divide the dough in half. Wrap one part in cling film and set aside. With the remaining part, make balls the size of ping pong balls. Roll out each ball with your hands or with a rolling pin into a circle. Place a spoonful of the filling in the center of each circle and fold over into a half circle. Seal with fingers or with a fork. Make balls from the second part of the dough and arrange all the travados on a baking sheet lined with parchment paper. Bake for about 20 minutes until golden.

Prepare the sugar syrup:

  • 4. Bring water, sugar and honey to a boil in a pot. Add lemon juice and cinnamon and mix.

  • 5. When the travados are ready, transfer them to the syrup pot for a few minutes, then to an airtight container and flip the container every 4 hours so that the sugar syrup is absorbed well and evenly. Keep for up to two days at room temperature or up to two months in the freezer.

    Becky Levi's Travados (Travadikos). Photography: Daniel Lailah
    Becky Levi's Travados (Travadikos). Photography: Daniel Lailah
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