Apple Pie Matzoh Brie

Apple Pie Matzoh Brie

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Matzoh Brie is a beloved Passover treat, though it's enjoyed by many throughout the year. I often serve sauteed apples over French toast, so that seemed like a perfect match for the slightly crisp matzohs, which then become reminiscent of a pie crust in this dish. This is a perfect weekend breakfast or dessert -- simple and delicious!

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Ann Arbor, Michigan

Ingredients

  • Topping:
  • 2 Tbs. butter
  • 1 Tbs. vanilla extract
  • 2 lg. apples, peeled, cored and cut into 1/2" dice
  • 1/4 C. light brown sugar
  • 1/4 tsp. cinnamon
  • pinch of kosher salt
  • Matzoh Brie:
  • 3 egg matzohs
  • 2 C. apple juice
  • 2 lg. eggs
  • 3/4 C. egg substitute (i.e.: Egg Beaters)
  • 3/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 Tbs. butter
  • whipped cream, for serving

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Directions

Prepare the topping:

Melt the butter with the vanilla extract over medium heat in a 10-inch non-stick skillet. Add the apples and saute for 2 minutes, then stir in the brown sugar, cinnamon and salt. Cover, then cook for 2-3 minutes until the apples are tender. Place the apples into a bowl and set aside, reserving the skillet.

Prepare the matzoh brie:

While the apples are cooking, place the matzohs into an 8x8-inch baking dish and cover with the juice; soak for 5 minutes, flipping the matzohs once to make sure that all of them are absorbing the juice. Drain the juice, reserving the baking dish. Break the matzohs into quarters, then break each piece into quarters again; place into the baking dish. Combine the eggs, egg substitute, salt and vanilla extract, and pour over the matzohs. Soak the matzohs for 10 minutes, stirring occasionally.

Melt the butter over medium heat in the reserved skillet; add the egg/matzoh mixture all at once and press to flatten it and spread it to the edges of the pan. Cook undisturbed for 5 minutes, then carefully flip the eggs (if they break up, just put them back together as best you can) and cook undisturbed for another 5 minutes.

Place the matzoh brie onto a serving plate, and top with the apple mixture and whipped cream. Serve hot. 

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