Theodora’s Apple, Nut and Trahana Scrolls

This recipe has been shared by Theodora @polly_forager for the Meri Month of May. Theodora shares it’s story here…

“My Theia Eleni (Lenio) was very unique. Unfettered, chatty and extremely lively.
I relished meeting up with her in our village, on late Summer afternoons on her balcony overlooking the Aliakmona river. Sipping Greek coffee with her whilst the billowing smoke of her favourite cigarettes – Gitanes, filled the Summer breeze.

Every story she told was drenched in sunlight. I was captivated and entranced by her masterful way with words, her perfectly painted red nails and her wonderful sense of fashion.

She lived for many years in the Jewish quarter in Brussels so French became her second language as did her influence in the kitchen.

Her caramel apple trahanato was something similar to a rugelach. A soft cheese dough filled with caramelised apples, crunchy nuts and the sweet sour taste of trahana.

Christine and I worked off a fragmented recipe belonging to her. An afternoon where we spoke about Station Pier and where I was reminded about the aroma of the roasted nuts on the ground floor at Myer in the 80’s.

The perfect day spent reviving this recipe that belonged to such a dazzling woman!”

Theodora’s Apple, Nut and Trahana Scrolls

Course Dessert, Snack
Cuisine Greek
Keyword apple, scrolls, trahana


For the nut filling 

  • 120 g mixed nuts of your choice (we used 60g natural almonds and 60g walnuts) 
  • 1 tsp cardamom
  • 1 tsp cinnamon 
  • 10 g caster sugar 

For the apple filling 

  • 800 g apples, peeled, cored and diced 
  • 6 cm strip of lemon skin 
  • Juice of ½ lemon 
  • 50 g light brown sugar and 50g muscovado sugar, mixed well 
  • 100 g caster sugar 
  • 100 ml water 
  • 1 vanilla bean pod 
  • 40 g sweet trahana 
Download this Recipe

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