posted by Pat T 04-17-100 12:08 PM
Matzo Apple Schalet
(Adapted from "The Jewish Holiday Kitchen" by Joan Nathan, Schocken Books, 1979).
4 unsalted matzos
2 large eggs, separated
1/4 cup granulated sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Zest and juice from 1 lemon
1/2 cup raisins
3 apples, peeled, cored, and diced
1/2 cup coarsely ground hazelnuts
In a bowl, soak the matzos in cold water for 8 minutes. Remove and squeeze dry. Set aside.
Preheat the oven to 450 degrees F.
In a large bowl, mix the yolks, sugar, salt, cinnamon, lemon zest, and lemon juice. Add the raisins, apples, and nuts and mix until fully incorporated. Mix in the matzos. Set aside.
Using an electric mixer, beat the egg whites until stiff. Gently fold the egg whites into the matzo mixture. Scrape the mixture into a a greased 9-inch springform pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
Remove from the oven and set aside to cool. Serve at room temperature. Yield: 8 servings.
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