Cinnamon Matzoh Brie with Toasted Pecans and Warm Vanilla Maple Syrup

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
  • teaspoon salt, or to taste
  • 1 cup apple juice
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 3 tablespoons chopped toasted pecans
  • 2 tablespoons unsalted butter

Vanilla Maple Syrup

  • cup pure maple syrup
  • ½ teaspoon vanilla extract


  1. Break the matzohs into small pieces in a bowl. Sprinkle with the cinnamon and salt.
  2. 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 foamy and add to the matzoh mixture. Stir well and set aside for a few minutes to soak the matzohs. Stir in the pecans.
  3. Make the syrup. Warm the maple syrup and vanilla in a small saucepan until heated through. Keep warm until ready to serve.
  4. Please read “Making Matzoh Brie” and choose the cooking style you prefer. In a 9- or 10-inch heavy skillet (nonstick works well here), heat the butter over medium heat until it sizzles. Add the matzoh batter, either dropping it in by heaping tablespoonfuls, like pancakes, or all at once, like an omelet or frittata. Fry until golden brown on the bottom, then turn and fry until done to taste on the other side: either golden and fluffy or more well done and crisp.
  5. Serve at once, accompanied by the warm syrup.