Cinnamon Sugar Matzo Brei With Roasted Apple Charoset Recipe
Recipe adapted from Eli Sussman, Mile End, New York City
To learn more, read "One More Brei" in our National edition. See the other recipe in the story: Spring Pea and Arugula Matzo Brei.
Recipe adapted from Eli Sussman, Mile End, New York City
Cinnamon Sugar Matzo Brei With Roasted Apple Charoset
Make your matzo brei sweet with this roasted-apple version from Mile End's Eli Sussman.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
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
- 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.
- 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.
- 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.