Here’s a great Passover dish. It serves triple duty as a side dish, a brunch dish, or a scrumptious dessert.
Ingredients
- 1 pound matzos
- 6 apples, peeled and grated (granny smith, golden delicious, or gala)
- 12 eggs, separated
- 1½ cups water
- 1 cup margarine or coconut oil, melted
- 1 teaspoon salt
- pinch of pepper
- 2 teaspoons ground cinnamon
- ½ cup sugar
- ¼ teaspoon ground ginger
- 2 lemons, zested and juiced
- 2 teaspoons vanilla
- 1 cup walnuts, chopped
Preheat oven to 350 degrees. Grease two baking pans. I use two glass baking dishes 11×7 inches and 12×8 inches. You can use any two baking pans that will hold the batter. The pans should be filled almost to the top. If you are using metal pans, preheat the oven to 375.
Place matzos in a large mixing bowl. Crumble matzos. Pour enough water to barely cover the matzahs. Allow the matzos to soak until they’ve absorbed most of the water. Drain any extra liquid in the matzos. In a large mixing bowl, beat the yolks, add the water, margarine, salt, pepper, 1 teaspoon cinnamon, lemon zest, vanilla and ½ cup of the walnuts. Mix together until well combined. Add the matzahs and combine well. Beat the egg whites to stiff, but not dry peaks. Fold the egg whites into the matzo mixture.
Place a layer of matzah batter on the bottom of the prepared baking dishes. Then place a layer of the grated apples on top of the matzah mixture. Combine the remaining teaspoon of cinnamon with the ½ cup of sugar. Sprinkle 1/3 of the cinnamon sugar on top of the apples. Repeat this process with matzah batter, apples, cinnamon sugar, at least one or two more times, ending with a layer of the matzah batter and cinnamon sugar, and top it off with the remaining chopped walnuts.
Place in the oven and bake for 45 to 60 minutes until golden brown and the center is cooked through.
Serves 20 to 24
