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Passover desserts question

Hi,

I'm looking for Passover desserts that don't taste like Passover. I don't like Passover sponge cake or cookies and I also don't like flourless chocolate cake - too dense. I really need something sweet and substantial after dinners and fruit doesn't always cut it. I pretty much eat different varieties of macaroons from the cans or matzoh tasting cake mixes which I can't stand, but eat anyway. I would really like to have something better to satisfy my dessert craving. Any help would be most appreciated, including links to sites or blogs. Thanks very much and happy, healthy Passover to all.

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  1. All the good stuff is milchig--cheesecake, mousse, etc.

      1. re: magiesmom

        Smitten Kitchen has a lot of suggestions here: http://smittenkitchen.com/2008/04/17-...

        Last year I made the Payard chocolate-walnut cookies and even people who don't like walnuts LOVED them. They were really good. I always make a pavlova and matzo crunch too.

        1. re: sharonlouk

          there was one year that those cookies were going to be mass produced-I believe they even won kosherfest's best passover product. unfortunately it did not come to pass.

          1. re: sharonlouk

            Payard and Matzo Crunch are my go-to too.

        2. Some of the favorites desserts made by family include meringue cookies with chocolate chips, mandelbredt, matzoh brittle and pareve fruit ices -

          1 Reply
          1. re: weinstein5

            Last year I discovered a fairly well-known recipe for an apple cake. It does have matzah meal, but I found it so moist and full of tasty spices, I don't think it tastes like a typical Passover cake.

            Arthur Schwartz’s Apple Cake
            Makes one 8-inch-square cake (though I made it in a round springform)

            Topping:
            1/2 cup coarsely chopped walnuts or pecans
            3/4 cup sugar
            1 tablespoon ground cinnamon or a combination of ground cinnamon, nutmeg, and ginger

            Cake:
            3 eggs
            3/4 cup sugar
            1/3 cup vegetable oil
            3/4 cup matzo cake meal
            5 medium apples, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups), preferably Golden Delicious, Crispin (Mutzu), or other apples that keep their shape when cooked
            1/3 cup raisins (optional)

            Position an oven rack in the center of the oven. Preheat the oven to 350 F. Lightly oil an 8-inch-square glass baking dish.

            To prepare the topping, mix together the walnuts, sugar, and cinnamon in a small bowl; set aside.

            To prepare the cake batter, in a bowl, with a hand-held electric mixer, beat the eggs on medium speed until well mixed. Beat in the sugar, about 2 tablespoons at a time, beating until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well.

            Pour half of the batter mixture into the prepared pan. Sprinkle about half the topping mixture evenly over the batter. Top with half the apples and all the raisins. Scrape the remaining half of the batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on top of the batter. Sprinkle evenly with the remaining topping mixture.

            Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.) Let sit in the baking dish for several hours until completely cool before cutting into serving portions.

            I also make lots of flavors of sorbet, and varieties of meringues.

          2. You can safely stay away from Passover specific cookbooks. On a chocolate dessert cookbook I have a couple of flour less chocolate cakes that are intrinsically kosher for Passover. I can dig them out for you if interested

            2 Replies
            1. re: mrotmd

              The OP specifically said they didn't like flourless chocolate cake, although that's my favorite Pesach dessert, too.

              OP - have you tried desserts based on ground almonds? There are many lovely almond tortes and cookies out there. I make Italian ground almond cookies each year that aren't specifically a Pesach recipe, but happen not to contain any chametz; they're good enough to make the rest of the year, too.

              1. re: GilaB

                I incorporate both ground nuts and beaten egg whites to give flour less cakes a bit less density. Certainly the ganache style ones are dense and rich. I have a chestnut one that is neither too rich or too dense

            2. Thank you all for your suggestions and for taking the time to help with my annual Passover dilemma. I will look for recipes that are nut based, and the apple cake recipe looks good, maybe I'll give that a try. I forgot about meringue cookies. A friend makes hers with chocolate chips. That could work. I really hunger for cake, though. Dairy would be fine. Anyone have a good mouse recipe that doesn't use uncooked eggs?? Many thanks again for your help.

              2 Replies
                1. re: addicted2cake

                  Temptations cookbook has a great chocolate mousse recipe that uses marshmallow fluff instead of raw eggs. I've seen marshmallow fluff with a hechser this pesach.