Prep 20 mins
Cook 25 mins
A great recipe from Martha Stewart. It's a bit of work but well worth it
- 1⁄4 cup whole pecans, broken into 1/2-inch pieces
- 5 tablespoons unsalted butter
- 2 Granny Smith apples, peeled and cut into 1/2-inch dice
- 5 tablespoons sugar
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup golden raisins or 1⁄2 cup dark raisin
- 8 sheets matzos
- 3 cups boiling water
- 4 large eggs
- 1 pinch coarse salt
- Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
- In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
- Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
- In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.