Matzo Strudel

Matzo Strudel Recipe from Israel with Red Wine, Nuts, and Strawberry Preserves

Region / culture: Israel | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Matzo Strudel is a delicious and traditional Jewish dessert that is perfect for Passover or any time of year. This sweet and fruity dessert is made with layers of matzo soaked in wine, filled with a mixture of eggs, sugar, and matzo meal, and topped with preserves, nuts, apples, and cinnamon. It is then baked to golden perfection and served cold for a refreshing treat.

History

Matzo Strudel has its roots in Jewish cuisine, particularly during the Passover holiday when leavened bread is not allowed. Matzo, a type of unleavened bread, is a staple during this time and is often used in various dishes, including desserts like Matzo Strudel. This recipe has been passed down through generations and is a beloved treat for many Jewish families.

Ingredients

5 whole matzos
0.5 cup sweet red wine, kosher for Passover
2 eggs, separated
2 tbsp sugar
2 tbsp matzo meal
0.13 tsp salt
0.5 cup strawberry preserves or cherry preserves
0.13 cup nuts, finely chopped (do not rind)
1 large apple, peeled, cored and thinly sliced
0.5 tsp cinnamon
1.5 tbsp honey
1.5 tbsp oil

How to prepare

In a large deep dish, soak the whole matzos in the wine for 5 minutes, being careful not to break them.
In a small bowl, beat the egg yolks and sugar until they become light and lemon-colored.
Stir in the matzo meal.
In a clean small bowl, beat the egg whites with the salt until they form stiff peaks but are not dry.
Fold the beaten egg whites into the egg yolk mixture.
Combine the preserves and nuts in a small bowl and mix well.
Arrange the sliced apples in a shallow dish and sprinkle them with cinnamon.
Heat the honey and oil in an 8 x 8 inch baking pan over low heat, stirring until blended.
Carefully place 1 matzo in the center of the pan and spread half of the egg mixture over it.
Place the second matzo over the filling and spread half of the preserves mixture over it.
Place the third matzo on top and arrange the sliced apples and cinnamon evenly over it.
Cover with the fourth matzo and spread the remaining preserves mixture over it.
Top with the fifth matzo.
Stir any leftover wine into the remaining egg mixture and spread it over the top and sides of the strudel.
Bake in a preheated oven at 325°F (163°C) for 30 minutes or until golden brown.
Cut into portions while still warm, but leave them in the pan to cool thoroughly.
Serve cold.

Variations

Try using different types of preserves or fruits, such as apricot preserves or sliced peaches, for a unique twist on the classic recipe.
Add a sprinkle of chopped nuts or a drizzle of chocolate sauce on top of the strudel before serving for extra flavor and texture.

Cooking Tips & Tricks

Be sure to soak the matzos in the wine for the full 5 minutes to ensure they are soft and pliable.

- Folding the beaten egg whites into the egg yolk mixture gently will help keep the strudel light and fluffy.

- Layering the ingredients evenly and spreading the preserves mixture carefully will help create a delicious and visually appealing strudel.

- Serving the strudel cold allows the flavors to meld together and enhances the overall taste of the dessert.

Serving Suggestions

Matzo Strudel can be served as a dessert on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It is also delicious with a cup of hot tea or coffee.

Cooking Techniques

Be sure to bake the strudel at a low temperature to ensure it cooks evenly and does not burn.

- Cutting the strudel into portions while still warm will make it easier to serve and enjoy.

Ingredient Substitutions

If you do not have sweet red wine, you can use grape juice or apple juice as a substitute.

- Feel free to use any type of preserves or fruit filling that you prefer in place of the suggested ingredients.

Make Ahead Tips

Matzo Strudel can be made ahead of time and stored in the refrigerator for up to 2 days before serving. Simply cover the pan with plastic wrap or foil and keep it chilled until ready to enjoy.

Presentation Ideas

Serve the Matzo Strudel on a decorative platter or cake stand for a beautiful presentation. Dust the top with powdered sugar or drizzle with honey for an extra touch of sweetness.

Pairing Recommendations

Matzo Strudel pairs well with a variety of beverages, such as coffee, tea, or a glass of dessert wine. It also goes nicely with a side of fresh fruit or a scoop of sorbet for a light and refreshing dessert.

Storage and Reheating Instructions

Store any leftover Matzo Strudel in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave for 20-30 seconds or until warmed through.

Nutrition Information

Calories per serving

Calories: 240

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 2g

Sugars: 20g

Fats

Total Fat: 7g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 4g

Vitamins and minerals

Vitamin A: 2%

Vitamin C: 2%

Calcium: 2%

Iron: 4%

Alergens

Contains: Eggs, Nuts

Summary

Matzo Strudel is a sweet and fruity dessert that is relatively low in calories and fat. It is a good source of carbohydrates and protein, making it a satisfying treat for any occasion.

Summary

Matzo Strudel is a delightful and flavorful dessert that is perfect for any occasion. With its layers of matzo, sweet filling, and fruity toppings, this dessert is sure to be a hit with family and friends. Enjoy this traditional Jewish treat and savor every bite of its delicious flavors.

How did I get this recipe?

. The first time I saw this recipe, I was filled with excitement. It was a hot summer day and my friend Rachel had invited me over to her house for lunch. As soon as I walked in, I could smell the delicious aroma of baking coming from her kitchen.

Rachel greeted me with a warm hug and a smile. "I'm so glad you could come over, Grandma," she said. "I'm making Matzo Strudel for lunch today. It's a family recipe that has been passed down for generations."

I had never heard of Matzo Strudel before, but I was intrigued. Rachel's grandmother, Mrs. Goldstein, was a renowned cook in the community and her recipes were always a hit. I knew this would be no exception.

As Rachel began to gather the ingredients, she told me the story behind the recipe. "My grandmother learned how to make Matzo Strudel from a Jewish friend she met when she first moved to America. She loved the dish so much that she asked for the recipe and has been making it ever since."

I listened intently as Rachel explained how to make the dish. The ingredients were simple – matzo crackers, apples, raisins, cinnamon, sugar, and butter. The process involved soaking the matzo in water until it was soft, then layering it with the sweet apple mixture and rolling it up like a strudel.

As Rachel assembled the dish, I couldn't help but marvel at the skill and precision with which she worked. Her hands moved deftly, folding and rolling the matzo with practiced ease. I could tell that she had made this dish many times before.

Once the Matzo Strudel was assembled, Rachel placed it in the oven to bake. As it cooked, the sweet scent of cinnamon and apples filled the kitchen, making my mouth water in anticipation.

When the timer finally dinged, Rachel pulled the Matzo Strudel out of the oven. It was golden brown and bubbling with deliciousness. She cut it into slices and served it on plates, drizzling each piece with a dollop of whipped cream.

As I took my first bite, I was transported to a world of flavor and nostalgia. The crispy layers of matzo paired perfectly with the tender apples and plump raisins. The warm spices of cinnamon and sugar danced on my taste buds, creating a symphony of sweetness.

I couldn't believe how delicious the Matzo Strudel was. It was unlike anything I had ever tasted before – a perfect blend of tradition and innovation. I knew that I had to learn how to make this dish myself.

After lunch, I asked Rachel if she would be willing to share the recipe with me. She smiled and handed me a handwritten card with the instructions. "I would be honored, Grandma," she said. "I know you will make this dish with love and care, just like my grandmother taught me."

I thanked Rachel profusely and promised to make the Matzo Strudel for my family soon. I couldn't wait to share this new recipe with them and pass on the tradition to future generations.

When I got home, I gathered the ingredients and began to make the Matzo Strudel. I followed Rachel's instructions to the letter, soaking the matzo, layering it with apples and raisins, and rolling it up into a beautiful strudel.

As the dish baked in the oven, the familiar scent of cinnamon and apples filled my kitchen. I felt a sense of pride and accomplishment as I pulled the Matzo Strudel out of the oven. It looked just like Rachel's – golden brown and fragrant with sweetness.

I served the Matzo Strudel to my family that evening, watching as their eyes lit up with delight. They took their first bites and exclaimed with joy at the delicious flavors. I knew that I had successfully recreated Mrs. Goldstein's recipe and that it would become a beloved tradition in our family.

From that day on, Matzo Strudel became a staple at our family gatherings. I would make it for holidays, birthdays, and special occasions, always with love and care. Each time I served the dish, I felt a connection to Rachel, Mrs. Goldstein, and all the generations of cooks who had passed down this recipe.

As I grew older, I realized that cooking was more than just following a recipe – it was a way to preserve memories, honor traditions, and create new ones. The Matzo Strudel became a symbol of that for me, a reminder of the joy and love that can be shared through food.

And so, whenever I make Matzo Strudel now, I do it with a heart full of gratitude and a spirit of generosity. I know that this dish will continue to bring joy and comfort to my family for years to come, just as it has for generations before us. And I am grateful for the opportunity to be a part of that legacy.