By Jayne Cohen
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.
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