Cinnamon Matzoh Brie with Toasted Pecans and Warm Vanilla-Maple Syrup

Name: Cinnamon Matzoh Brie with Toasted Pecans and Warm Vanilla-Maple Syrup
Yield: Yield: 2 Servings
Cuisine: United States
Ingredients: ½ teaspoon kosher-for-Passover vanilla extract; 1 cup pure, unsweetened apple juice; 3 tablespoons chopped toasted pecans; 3 large eggs; 3 whole plain or egg matzohs; 3 whole plain or egg matzohs; About ⅛ teaspoon salt; ½ teaspoon ground cinnamon; ⅓ cup pure maple syrup; 2 to 3 tablespoons unsalted butter

Preparation info

Yield:
2
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Homey matzoh brie takes so well to flavorful additions it’s easy to turn this simple breakfast treat into something special. Here I bathe the matzoh in apple juice and sweet spices before frying, then serve it with warm, vanilla-scented maple syrup to accent the crunchy pecan studding. Other suggestions for improvisations follow.

Ingredients

3 whole plain or egg matzohs
½ teaspoon ground cinnamon
About ⅛ teaspoon

Americas
United States
Dessert
Vegetarian
Breakfast

Method

Break the matzohs into small pieces in a bowl. Sprinkle with the cinnamon and salt.

Combine the apple juice and vanilla in a wide saucepan, and boil over high heat until reduced to about ½ cup. Pour it over the matzohs and toss until all the liquid is absorbed. Beat the eggs until light and foa