Passover, or Pesach, is a significant Jewish holiday that involves traditional cooking methods and ingredients. One such ingredient is matzah meal, which is used in various Passover recipes. Recently, I received a recipe for “Pesach Muffins” from my mom, which intrigued me due to its similarity to choux dough, a technique I used when making profiteroles. The key difference, of course, is the use of matzah meal instead of flour.
This year, I opted for matzah cake meal, a finer ground product than regular matzah meal, hoping for better results. Alongside baking the rolls, I also started making some cheese to complement them. To my surprise, the cheese wasn’t soft ricotta but had formed something more substantial, similar to mozzarella cheese.
I was able to slice it and make cheese sandwiches, a true luxury during Passover. This experience has inspired me to make more cheese, and I recently acquired some supplies from the Brooklyn Kitchen to help me achieve more consistent results.
Matzah Choux and Fresh Cheese
This recipe combines traditional Passover ingredients with a choux dough technique to create delicious Pesach Muffins, accompanied by a fresh cheese made using nigari. Perfect for Passover celebrations.
Ingredients
- 3/4 C water
- 1/4 C butter (substituted for oil)
- 1 C matzah meal
- 1 TBSP sugar
- 1/2 tsp salt
- 3 eggs
Instructions
- Bring to boil oil, water, sugar, and salt. Add meal. Stir rapidly until nothing adheres to the side of the pan.
- Cool slightly. Add unbeaten eggs, one at a time. Beat thoroughly.
- Roll into balls and place on a greased pan. Makes about 10 rolls.
- Bake at 450 for 10 min. Reduce heat to 350, and bake for 35 min more.
Notes
For a finer texture, consider using matzah cake meal instead of regular matzah meal. Substituting butter for oil, as done in this recipe, can also enhance the flavor.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 5gSodium: 150mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 4g
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