Passover Kugel

This recipe comes from my mother-in-law's charity cookbook, compiled by the women of the Hebrew Educational Society in Canarsie, Brooklyn, of which she was a member.  It's low-fat, light and delicious, good for Passover and also for apple season (if you still have matzoh at that time of year).

4 whole matzohs

4 eggs, separated

1 t cinnamon

1/2 t salt

4 apples, peeled and grated

1/4 cup chopped walnuts

2-3 T honey

Soak matzohs in water for 10 minutes, squeeze dry, and place in a mixing bowl.  In a separate bowl, beat the egg yolks.  Mix salt and cinnamon into the egg yolks and add this mixture to the matzohs.  Mix in grated apples, walnuts, and honey.  Beat the egg whites until they are stiff and fold into the apple/matzoh mixture.  Pour into a 9x11 glass baking pan and bake at 360 for c. 50 minutes or until a knife inserted into the center comes out clean. Serve with sour cream (or not). 

Comments

[Rona]

Thanks, Kathe! Interested in trying a Passover recipe that meet your standard.