Recipe by Mirj
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.
Top Review by Studentchef
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.
- 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)
Directions See How It's Made
- 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.