There is a “half-baked” saying that when it comes to eating a Passover dessert, the best thing you could do would be to “pass it over.” Matzah meal doesn’t have to taste like sawdust, and to prove it, I am sharing some of my family favourites to give you an incentive to discover that Passover desserts can be both kosher – and tasty.
Passover traditions still hold sway, and it is wonderful to pass down recipes from generation to generation for delicious treats that will keep your family smiling.
Melting moments Passover cookies
o 4 eggs
o 3/4 cup Pesach oil
o 3/4 cup sugar
o 1/4 tsp. salt
o juice of 1 orange
o 1 cup cake meal
o 1/2 cup potato starch
o 3/4 cup of crushed pecans
or coconut
Combine all ingredients in food processor and mix. Allow to stand 5 minutes.
Make dough into balls and dip into slightly beaten egg white. Roll into nuts or coconut.
Place on a lightly greased sheet. Make a dent into the centre of the cookie ball. Bake at 350 for 5 minutes. Remove from oven. Place jam in the centres. Return to oven at 325 for about 10 to 12 minutes.
Lemon roll cake
o 4 eggs separated
o 1/2 cup sugar
o 1/2 cup cake meal
o grated rind from 1/2 lemon and orange
o 1/4 tsp. salt
Beat yolks with sugar until light. Add the cake meal. In another bowl beat egg whites until stiff. Fold the egg whites into the batter. Place parchment onto a cookie sheet and spread batter onto paper. Bake for 10 minutes at 375.
Remove from oven and place onto towel. Remove paper and roll up as for jelly roll and cool. Fill with desired filling.
Lemon filling:
o 2 well-beaten eggs
o 3/4 cup sugar
o 1 tbsp. potato starch
o 1 tsp. pareve margarine
o juice of 2 lemons
o 1 cup water
Mix sugar and potato starch. Mix all ingredients in a saucepan, except margarine until thick and clear. Add margarine last. Cool and fill lemon roll.
Passover apple pie
Dough:
o 1/2 cup matzah meal
o 1/2 cup potato starch
o 1 1/2 cups cake meal
o 3/4 cup Pesach oil
o pinch of salt
o 1 cup sugar
o 2 eggs
o 1 vanilla sugar package
Place eggs, oil, sugar in food processor until nice and light. Add the rest of the ingredients. Dough will be sticky.
Filling:
6 to 7 large apples (I like Pink Lady) grated in the food processor
juice and chopped rind from 1 orange
1/4 cup sugar
Cook apples in a saucepan for a few minutes. Squeeze juice of 1 orange and orange rind chopped finely from the orange into a square pan that has been greased. Pat in half of the dough mixture.
Place the apple mixture on top. Top with rest of dough. Bake at 350 until nicely brown for approximately 3/4 hour.
Photo: Cleo Coyle
