In Sephardic Jewish tradition these pastries, reminiscent of Esther's meguillah due to their characteristic rolled form which recall the shape of Haman's ears, hold cultural significance, particularly during the celebration of Purim.

[1][2] Historically, fazuelos were mentioned in literature, notably in Francisco Delicado's La Lozana Andaluza, where a Jewish woman named Aldonza reminisces about preparing the pastry while living in Andalusia, fleeing persecution from the Spanish Inquisition.

Fazuelos are also made by non-Jewish communities, especially during the Christian festival of Semana Santa (Holy Week), which coincides closely with Purim.

Writing for Tablet Magazine, food historian and renowned authority on Sephardic cuisine Hélène Jawhara Piñer provides a recipe.

[citation needed] In Tunisia, flour, eggs, oil, orange flower water, sugar and salt are mixed, and the resulting dough is rolled and cut into strips.