Made In Minutes Geshmerta Matzo
Why is this Pesach different from any other Pesachs? Hmmm....where do I start? We've had Seders via Zoom. Egg-sightings were even more newsworthy than Tnuva butter alerts. Synagogues were closed. And frenzied mask-purchases took precedence even over matzo meal hunts. In these uncertain times, we seek comfort in the familiar, and this enjoyed-for-generations Geshmerte Matzo - so named after the Yiddish word for 'schmearing' or spreading - makes a great place to start. A cross between deconstructed cheesecake and kosher-for-Pesach, cinnamon-sugared, French toast, it makes an ideal breakfast or tea-time treat, and makes the perfect way to use up remaining Pesach ingredients. Add this to your chag repertoire and, as we celebrate healthy Pesachs to come, let's reflect back on the important lessons learned in these challenging times. A new, family tradition begins right here.
250 grams gvina levana (smooth, white creamed cheese) 1/3 cup sugar 1 egg, lightly whisked 2 tablespoons cream or sour cream 2 tablespoons matzo meal 2 tablespoons sugar mixed with 1 teaspoon cinnamon 3 to 4 matzo sheets
1: Mix cheese, sugar, egg, cream and matzo meal together by hand. 2: Lightly wet matzo sheets under a running tap and place on a greased, baking tray to cover the entire base. 3: Spread over cheese mixture evenly and sprinkle over cinnamon sugar. 4: Bake at 180 C for 20 - 25 minutes then cut into squares when cool. 5: Serve within an hour or two to keep the crunch.