I grew up when sugary candy in fruit flavors and sponge cake were the only desserts I remember for Passover. Now, there is almost no dessert we can’t make. Here are a few.
Mom’s (z”l) Cream Puff Buns
- ⅔ cup water
- ⅓ cup oil
- ¼ t. salt
- 1 T. sugar
- 3 eggs
- 1 cup matzo meal
1. Preheat oven to 350 F. Spray a cookie sheet with Passover vegetable spray.
2. Place water, oil, salt and sugar in a saucepan. Bring to a boil.
3. Add matzo meal and one egg at a time. Blend well.
4. Spoon dough in pieces on a cookie sheet. Bake for 30 minutes.
When cool, cut a lit off top of each.
Fill with a favorite custard.
This came from a food magazine, but I’m not sure which one or the year.
- 3 cups coconut macaroon cookies
- 1 cup semisweet chopped chocolate
- ⅓ cup chopped unsweetened chocolate
- 6 T. margarine or butter
- ½ cup sugar
- 3 large eggs
1. Preheat oven to 350 F. Vegetable spray a springform pan.
2. Process macaroon until fine crumbs form. Sprinkle crumbs into a springform pan. Press crumbs to the bottom and up the sides of the pan.
3. In a saucepan, melt chocolates with margarine or butter. Remove from heat and whisk in sugar.
4. Add eggs and whisk until blended. Pour chocolate mixture into macaroon crust. Bake for 15 minutes.
Cool tart completely. Refrigerate at least 1 hour before serving.
Lemon Meringue Charlotte
A Charlotte is a classic French molded dessert that can be served hot or cold. My recipe comes from an old Passover brochure.
- 2 cups scalded milk
- 2 broken matzot
- 3 T. lemon juice
- 1 T. grated lemon rind
- 3 T. melted pareve margarine
- 2 egg yolks
- 1 whole egg
- ¼ sup sugar
- ¼ cup sliced strawberries
- 2 egg whites
- ¼ cup sugar
1. Preheat oven to 300 F. Grease a baking dish.
2. Place the broken matzot in a mixing bowl, Pour milk on top and let sit for 15 minutes.
3. Beat matzot-milk mixture with mixer. Add lemon juice and lemon rind, margarine, eggs and sugar and mix well.
4. Pour into a greased baking dish. Set the dish in a pan of hot water and bake for 30 minutes. Spread top with strawberries.
5. In a bowl, beat egg whites until stiff but not dry, gradually beating in sugar until the mixture is smooth and glossy. Spread over the baked mixture and return to the oven to brown, about 15 minutes.
Chill before serving.
Sybil Kaplan is a journalist, author, compiler/contributor/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem, where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest, largest website for English speakers from 2014 to 2020.