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Perfect breakfast for Passover, or really any time of the year, especially if you want to use up some leftover matzoh, or treat your loved ones to something special.
- 4 medium-large apples (hard flesh, not soft mushy ones)
- 3 tablespoons sweet butter
- 1⁄3 cup maple syrup
- 1⁄2 teaspoon ground cinnamon
- 1⁄3 cup cream
- 2 teaspoons lemon juice
- 1 dash salt
- sweet butter, for greasing the pan
- 2 tablespoons butter, melted and cooled
- 4 whole matzohs
- 1⁄2 cup cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 dash salt
- 1 teaspoon sugar (white or brown, we like brown)
- Make the caramelized apples first.
- Peel, core and cut each apple into small chunks.
- In a large heavy saucepan, melt the butter over medium heat.
- Add the apple chunks and cook, stirring occasionally for about 3 minutes.
- Add the maple syrup and the cinnamon, cook until the apples are tender, about 5 minutes, depending on the type of apple you use.
- Using a slotted spoon, transfer the apples to a bowl and set aside.
- Boil the syrup remaining in the pan until it becomes a thick and luscious golden caramel (yum!). Stir frequently, don't let it burn.
- Caution--the smell will be tantalizing, but don't dare to taste the syrup, it will be scorching hot and you will burn your tongue!
- Take the syrup off the heat and very carefully add the cream, lemon juice and salt, stir well.
- Return to the stove and simmer the sauce, stirring until smooth and slightly thickened.
- Return the apples to the pot and stir until completely coated with the caramel sauce.
- Set aside to cool slightly.
- Butter the bottom and sides of a large shallow baking pan (about 9x13 inches).
- Be generous with the butter.
- Now make the matzoh brie.
- Break the matzohs into small pieces and spread them evenly into the buttered pan.
- In a large mixing bowl, whisk together the cream, the eggs, vanilla, salt and sugar.
- Beat in the cooled melted butter.
- Pour this mixture over the matzohs and let the matzohs soak up the liquid for about 15 minutes.
- Smooth out the mixture as evenly as possible.
- Spread the caramelized apples, with ALL of the delicious sauce, evenly over the matzoh mixture.
- Cover the pan with foil and refrigerate overnight.
- Remove the pan from the fridge and bring the dish to room temperature.
- Preheat the oven to 425°F.
- Bake, uncovered, for about 20 minutes, or until completely cooked and the top is a light golden brown.
- To finish it off, turn the broiler on and briefly brown the apple topping.
- This is great served as is, but we really like to go overboard and serve with fresh sour cream.
This was so good, I really did enjoy it, and so did my family. We used it as a dessert for a light lunch. The only problem was that it was a lot of work, although I did know that it was going to take some time to prepare this. But I wouldn't change the recipe for the world.