In the realm of Passover desserts, matzo plays a starring role. From the classic matzo toffee to the beloved matzo cake, this unleavened bread is transformed into a variety of sweet treats that tantalize the taste buds.
This article presents a collection of delectable matzo-based recipes, each offering a unique twist on this traditional ingredient. From the crunchy matzo crumble that adds a delightful texture to your favorite fruit or ice cream to the rich and decadent matzo chocolate chip cookies, these recipes showcase the versatility of matzo as a baking ingredient.
For those with a sweet tooth, the matzo toffee is a must-try. Made with just a few simple ingredients, this classic candy features a layer of melted chocolate topped with crunchy matzo pieces. The matzo cake, on the other hand, is a moist and flavorful treat that is perfect for any occasion. And for a quick and easy snack, the matzo chocolate chip cookies are sure to satisfy your cravings.
These recipes are not only delicious but also easy to make, making them a perfect choice for home bakers of all skill levels. With Passover approaching, it's time to gather your ingredients and embark on a culinary journey that celebrates the rich flavors of matzo.
MATZO CRUMBLE
Flavored with garlic, rosemary, oregano, and crushed red pepper, this crumble makes a great salad topping, or anytime snack during Passover.
Provided by Lily Freedman
Categories Bon Appétit Passover Kosher for Passover Kosher Salad Condiment Oregano Rosemary
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Melt schmaltz in a large skillet over medium-low. Cook oregano sprigs, rosemary sprigs, garlic, and red pepper flakes, tossing, until fragrant, about 1 minute. Add matzo to skillet and cook, stirring, until toasted and khaki-colored, about 5 minutes. Transfer to paper towels; season with salt. Remove herbs from stems; discard stems. Let cool. Use like croutons.
MATZAH
This recipe can be used during the Feast of Unleavened Bread.
Provided by Batyah
Categories Bread Quick Bread Recipes
Time 28m
Yield 8
Number Of Ingredients 5
Steps:
- Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
- Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
- Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
- Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
MATZO BREI
Matzo brei (pronounced like fry) is one of the few dishes from my childhood that I'll never outgrow. The dampened shards of matzo mixed with beaten eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
Tips:
- Use a food processor to quickly and easily crumble the matzo.
- If you don't have a food processor, you can crumble the matzo by hand using a rolling pin or a mallet.
- Be sure to use unsalted butter in the recipe, as salted butter can make the crumble too salty.
- If you don't have brown sugar, you can use granulated sugar instead.
- You can add a variety of spices to the crumble, such as cinnamon, nutmeg, or ginger.
- Be sure to chill the crumble before baking it, as this will help it to hold its shape.
- Serve the crumble warm with your favorite ice cream or whipped cream.
Conclusion:
Matzo crumble is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover matzo and can be easily customized to your own taste. With its sweet and crunchy topping and creamy filling, matzo crumble is sure to be a hit with everyone who tries it.
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