Matzo Kugel: PASSOVER IS COMING

A Passover dessert that you will not be able to live without.

A Monday Morning Cooking Club Passover Dessert

This absolutely delightful Passover recipe comes from the kitchen of Rocky Lambert Kozica in Melbourne, first published in Monday Morning Cooking Club’s The Feast Goes On (2014). This is one of those recipes that will forever be in your repertoire.

Monday morning cooking club_matzo kugel-1

Sweet Matzo Kugel
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Sweet Matzo Kugel
Votes: 10
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Servings Prep Time
8 10 minutes
Cook Time
45 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180℃. Grease a 20 cm square ovenproof dish.
  2. Break the matzo into rough 3 cm square pieces, place in a bowl, cover with water for a minute, then drain and squeeze out any excess water.
  3. In a separate bowl, whisk together the eggs, sugar, cinnamon and salt until well combined. Fold in the sultanas, apples, and matzo. Pour into the prepared dish and pour the melted butter on top, then sprinkle with the extra sugar and cinnamon.
  4. Bake for 45 minutes, or until golden brown.

 

If you need more recipes for Passover, check out our annual Pesach 2020 Recipe Roundup.

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3 Comments

  1. Beverley

    Just one of the best matza kugels to date. Love this recipe and hope you’re surviving Passover xoxo

  2. Donna

    Is there anything that could be used as a Matzo substitute? I don’t live near anywhere that sells this. Thank you.

    1. Lisa Goldberg

      Hi Donna, not really. This is a dish specifically created to use Matzo during Passover. Are you looking for a dish that is suitable for Passover? If not, I suggest a delicious bread and butter pudding instead. Cheers, Lisa

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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