For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen
My mother baked this once a year, using the recipe as a way to use up leftover Passover charoset. If you don’t have that then use some grated apples and cinnamon. We loved it as kids, looking forward to it every year. And now my kids do too! It’s an apply souffle, but don’t be scared off by the word souffle since it’s simple to make.
- 2 pieces matzo (or 1 heaping c. matzo farfel)
- 3 eggs, separated
- 2 c. charoset
- 2 c. peeled, grated apple
- ½ tsp. cinnamon (omit if used in your charoset)
- ¼ c. oil
- ¼ c. sugar
1. Crumble up the matzo in a bowl. Run warm water over the matzo until wet, then drain.
2. Mix together all of the ingredients except the egg whites.
3. Beat the egg whites until stiff and fold into the mixture.
4. Bake in a greased, 2-quart round soufflé dish at 350° for one hour or until golden brown. Serve hot.