Title: Borekas De Nuez U De Almendra (Walnut or Almo
Categories: Sephardic Turkish Jewish Dessert
Yield: 1 Servings

PASTRY
2		Eggs, beaten
1/2	c	Sugar
1/4	c	Corn oil
2	tb	Margarine, melted
2		Cups, abt flour
1		Egg yolk mixed w/
1	ts	Water (for painting surface)
STUFFING
1/2	lb	Shelled walnuts or almonds, chopped fine in processor
1		Egg yolk
1	tb	Sugar
2	tb	Strawberry, cherry, or raspberry jam
1/8	ts	Cinnamon, ground

(Walnut or Almond Turnovers) Turkish Jews have innumerable variations of turnovers both as sweets & savories -- the stuffing determines which. In this case, personal preference indicates whether one should use walnuts or almonds or half of each. The borekas are a popular sweet for Purim & can be prepared in large quantities to be frozen after baking. Let them thaw out for 1 hour before gently warming in the oven.

1. Mix all ingreds (except for egg yolk mixed w/water) together & prepare pastry. Knead well for soft, manageable dough, adding enough flour to produce proper consistency. Mix stuffing ingreds together thoroughly. 2. Roll out abt 1 heaping tb pastry dough on lightly floured board to 3 or 4 inches in diameter for each boreka. Put 1 tb nut mixture on bottom of each pastry round. Fold top over to shape a halfmoon. Press down firmly w/tines of a fork to seal. Paint surface of each boreka w/egg yolk/water mixture. 3. Put borekas on ungreased baking sheet & bake in 350F oven for 1/2 hr, or until lightly browned. Serve at room temp w/tea or Turkish coffee. Makes abt 20.

Recipe: "Sephardic Cooking" by Copeland Mark 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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