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

Preparation info
  • Yield:


    • Difficulty


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.


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


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