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.

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

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

Preheat the oven to 350 ̊.

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.

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. 

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