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Favorite Passover Desserts

Please help! Need some good recipes for passover desserts. I have done the fruit in chocolate and matsoh in chocolate, purchased macaroons. Saw the recipe for martha Stewarts Macaroons. Any new ones would be great.

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  1. The favorite in my family are meringue chocolate ship cookies! my mom can't make em fast enough

    1. I posted the following as an answer to another question a little while back. It might fit the bill, but it's more complicated than the options you mentioned. It's for a really moist, great tasting streusel/crumb cake.

      The original recipe appeared in Bon Appetit in the April 1992 issue, but I have been tweaking the recipe since I started making it two years ago. The link to the original recipe is: http://www.epicurious.com/recipes/foo...
      but I have made some SIGNIFICANT changes. I hope no one will mind if I delineate them here. What follows is my re-written version:

      Streusel:
      1/4 cup oil
      1/3 cup dark brown sugar
      2 1/2 teaspoon mix of "sweet" spices (I use ginger, nutmeg, & allspice
      )2 1/2 teaspoons ground cinnamon
      1/2 cup matzo cake meal

      Cake:
      1/2 cup matzo cake meal
      1/2 cup potato starch
      1/2 teaspoon salt
      1/2 teaspoon ground ginger
      5 large egg whites, room temperature
      1 1/3 cups sugar

      5 large egg yolks
      1/3 cup orange juice
      1/4 cup oil
      2 tablespoons grated lemon peel
      1 1/2 tablespoons fresh lemon juice

      2/3 cup raisins (I use a mix of golden and dark)
      1/3 cup pecans

      Preparation

      For Streusel:
      Position rack in center of oven and preheat to 350°F. Coat 12 X 10 -inch pan with 2-inch-high sides generously with oil or spray. Mix 1/4 cup oil, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly.
      For Cake:
      Combine first 4 ingredients in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.

      Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in orange juice, then oil, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions.
      Pour half of batter into prepared pan. Sprinkle half of streusel over. Sprinkle with the raisins and pecans. Spread remaining cake batter over. Sprinkle with other half of streusel. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve.

      1. I love the Chocolate, Prune, Walnut torte from epicurious.com. It is a bit of work but FABULOUS. People always say that I must have bought - but the truth is it is way better than anything you could get in a bakery. To make it a bit easier I make the cake one day and the glaze the next. It also freezes well.

        http://www.epicurious.com/recipes/foo...

        2 Replies
        1. re: daphnar

          thank you thank you, I will definitely try some of these recipes and give feedback.

          1. re: travelchow

            we love the following brownie recipe:

            Our favorite Passover dessert. My husband would eat it all year round!

            6 ozs pareve chocolate-bittersweet or semisweet
            ½ cup safflower oil
            1 cup sugar
            ¼ tsp. salt
            2 large eggs
            2 large egg whites
            ¾ cup matzah cake meal

            Melt chocolate with oil. let cool until tepid

            By hand, use a sturdy spoon to stir in sugar and salt into mixture until combind. Use fork to beat egg whites and eggs ina small bowl until completely incorporated. Add matzah cake meal to mixture and gently stir 3-4 minutes. The batter will become thick. Let rest for 5 minutes. Meanwhile preheat oven to 350°.

            Use an 8 inch greased pan. When the batter has rested for appx 5 minutes, stir briefly and sprwad into the pan, smoothing the top. Bake for 35-40 minutes or until the center is puffed and the wooden pick comes out clean.

            Store in an airtight container for 3-4 days or freeze


            yields: 8-10 servings
            prep time: appx 10 mins
            cookign time: appx 40 minutes

            we also love the NY times chocolate mousse with olive oil

        2. My recent favorite has been an Epicurious dessert - nut cake with an orange honey soaking syrup. It is very rich tasting so small servings really are the way to go which means there are leftovers! YAY cause it gets better and better as the days pass.

          I'm interested in trying a recipe for a Charoset Cake that I find recently with a zabaglione sauce. Has anyone tried making it? How did it turn out?

          1 Reply
          1. re: KingsKetz

            Chocolate dipped strawberries. (Kids love this.) Cheesecake (ground nut or crushed cookie crust.) Parve mousse. All work well and require no alterations to standard recipe.

            The other thing I do is to make my own "flour" from quinoa, in the blender. With tat you can make anything. Muffins Banana bread. Cake. Especially useful eruv Pesach.

          2. We all LOVE this strawberry -Rhubarb compote with streusel topping - http://www.epicurious.com/recipes/foo...

            It's so good that people will eat it even after passover!

            1 Reply
            1. re: ElenaRose

              I made this last year. Definitely a winner.