Recipes

Cinnamon Sugar Matzo Brei with Roasted Apple Charoset

Recipe adapted from Eli Sussman, Mile End, New York City
29 Ratings
100% would make again

To learn more, read "One More Brei" in our National edition. See the other recipe in the story: Spring Pea and Arugula Matzo Brei.

Cinnamon Sugar Matzo Brei with Roasted Apple Charoset

Recipe adapted from Eli Sussman, Mile End, New York City

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

Roasted Apple Charoset

2 tablespoons butter

3 apples, peeled, cored, and cut into ½-inch pieces

½ cup chopped walnuts

½ cup chopped almonds

3 tablespoons maple syrup

Matzo Brei

5 sheets matzo, broken into 1-inch pieces

1 cup milk

4 eggs, beaten

1 teaspoon kosher salt

7 tablespoons butter, melted

¼ teaspoon ground cinnamon

1 teaspoon granulated sugar

Confectioners' sugar, for dusting

Directions

1. Make the charoset: In a large skillet over medium heat, melt the butter. Add the apples to the pan and cook until golden brown, about 6 to 7 minutes, stirring occasionally. Transfer to a medium bowl and stir in the walnuts, almonds and maple syrup.

2. For the Matzo Brei: In a medium bowl, combine the matzo and milk. Soak the matzo until soft, about 15 seconds. Drain the matzo and return to the bowl. Add the eggs, salt and 2 tablespoons of melted butter and mix well. 

3. In a large nonstick pan over medium heat, add the remaining 3 tablespoons of butter. Pour in the matzo mixture and let sit for 30 seconds. Using a spatula, move the egg mixture continuously until most of the eggs are cooked, about 3 minutes. Flip the matzo mixture over and continue to cook until lightly browned on the second side, about 1 minute. Remove from the pan and sprinkle with cinnamon and sugar. Top with the roasted apple charoset and a dusting of confectioners' sugar. 

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#Apple
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