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
Ingredients: ⅓ cup pure maple syrup; 2 tablespoons unsalted butter; 3 tablespoons chopped toasted pecans; 3 large eggs; 1 cup apple juice; ½ teaspoon vanilla extract; 3 whole plain or egg matzohs; ½ teaspoon ground cinnamon; ⅛ teaspoon salt, or to taste

Preparation info

Yield:
2
servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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
⅛

Breakfast
Vegetarian
Brunch
Jewish

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