3 to 4Servings
By Jayne Cohen
The interplay of tastes and textures—crisp, tender, and eggy matzoh pieces sandwiching tart-sweet juicy prunes—made this matzoh brie an instant hit. When my daughter was homesick during her junior year in Paris, she whipped this up with lacy French matzohs, substituting plumped, winy raisins for the prunes.
It is even better with a dollop of sour cream or yogurt, which underscores the richness of the dried fruit.