1 c oil 1 T baking soda
1/4 c sugar 3 c flour
1/2 c white wine 1/4 T cinnamon

Filling

1 lb almonds or walnuts (ground fine)
1/4 c honey
1/4 c water
1 T cinnamon
1/2 T cloves

makes 53 1/2 oz balls

Syrup

1 c sugar 1/2 c sugar
3 t honey 1 c honey
1/2 c water 1/2 c water

Topping

Toasted sesame or ground nuts

First make filling. Mix nuts, honey, water, cinnamon and cloves.

Mix the dough ingredients together to form a soft dough. Make 53
walnut size balls or 1/2 oz balls. Flatten in hand into oblong circle.
fill with 1 T or 1/2 oz of filling, fold over and press edges together.

Place on floured baking sheet.
Bake at 350 degrees for 25 minutes or until golden brown.

Syrup – combine ingredients and bring to about 225 degrees or until it
becomes sticky. Coat travados before serving. Can be done days ahead of time.

Preheat oven to 400 degrees.
Bake for 40 minutes.

Mix all ingredients together – thoroughly.
Oil pan(15 x10 or 4 qt baking pan).
Heat oiled pan. Take out of oven.
Mix should sizzle when you put it in pan.

Spread evenly and make sure corners are full.

Mix water with egg white, add sugar and boil in a heavy sauce pan until syrupy( about 210 degrees).
Skim off the scum that forms on top. When syrup spins a thin thread from the spoon add the lemon juice.

Take another pot and put ice water in it.
Place the pot with the mixture onto the cold water.
Stir with a wooden spoon , using a circular movement and in the same direction, until it is smooth firm white consistency.
This should take about 20 to 25 minutes.

Put into bowl and cover with a damp cloth. Refrigerate

8 c rice
16 c water
8 T bouillon
1 c tomato sauce
2 c oil

1 c oil
2/3 c water (ice)
2 c grated cheese
3 c flour
1/2 T salt

Make into balls. Flatten with fork. Sprinkle cheese on top.

Bake 375 degrees 8-10 minutes makes 100

2 c oil 16 oz
2 1/2 c water 20 oz
1 T salt
8 c flour

1 egg beaten

Bake 425 degrees 20 minutes makes 70

Sesame seeds to sprinkle
Mix oil, and water together. Bring to boil.
Add salt & flour with a large wooden spoon because dough will be too hot to handle. let cool– knead to a smooth dough. make 3/4 of dough into balls about the size of large walnut. take the remaining dough and make small balls to use as tops for pasteles.
Form the large balls into hollow cups, by using your thumb and fore-finger.
Make sure that dough is evenly distributed.
Fill the cup with filling.
Flatten out the small ball and dip into sesame seeds.
Take the flattened top and put it on top of the filled cup.
Press the two pieces of dough upwards together.

With a small sharp knife in short up and down stroke make the fringe.
You can also make the fringe by rolling the dough over
Another way to do this is to make fularicas.

Now make sure that the cup is rounded properly.
Flat on bottom and rounded on sides.
Bake until tops are light brown.

8 cup recipe
cktl med lge
dough 1/2 oz 1 oz 1 1/2 oz
64 32 21
cost of dough .01 .02 .03

filling
meat 1/2 oz 1 oz 1 1/4 oz
potato 1/2 oz 1 oz 1 1/2 oz

2 lbs=80 2 lbs=40

1 c almonds ground fine
3 c walnuts ground fine
3/4 c sugar
1 T cinnamon
1 T cloves
1 lge egg
1 egg shell of water
mix all ingredients together. bake at 400 degrees on
bottom shelf for 2 minutes then raise to top for 2 minutes. makes 43

Filling
1 lb blanched almonds
1 3/4 c sugar
3 c water
1/2 egg white beaten
3 stiffly beaten egg whites

Pastry
3 egg yolks
2 T water
1 1/2 c cake flour

Finely grind blanched almonds.
Boil sugar and water with 1/2 beaten egg white for 10 minutes,
removing the scum. When it spins a thread from a spoon, remove from stove.
Add the almonds gradually and mix well.
Return mixture to low heat and stir with a wooden spoon for about 30 minutes.
Remove from stove and let cool. Add the stiffened egg whites.

Mix pastry ingredients together. Roll out very thinly and let dry.
Cut into 2 inch rounds with a cookie cutter.
Put 1 T of marzipan on each round and pinch dough into a star shape.

Bake a 350 degrees for 18 minutes of until pale gold.

PS. you can use fast marzipan.