Best 3 Easy Pesach Passover Chremslach Recipes
During Passover, observant Jews abstain from eating leavened bread. This means that many traditional desserts are off the menu, including cakes, cookies, and bread. However, there are many delicious Passover-friendly desserts that can be enjoyed during the holiday. One of the most popular is chremslach, a sweet and chewy treat that is made with matzo meal, sugar, eggs, and nuts. Chremslach can be made in a variety of shapes and sizes, and they can be flavored with different spices and extracts. They are often served with a dusting of powdered sugar or a dollop of whipped cream.
Let's cook with our recipes!
EASY PESACH (PASSOVER) CHREMSLACH
A not-too-sweet, dairy breakfast item resembling pancakes for Passover. I finally found something that my picky 2 year old would eat.
Provided by LawyerMom
Categories Breakfast
Time 17m
Yield 14 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, cream cheese, milk, sugar, and salt in a mixing bowl. (The original recipe called for cottage cheese, but I only had cream cheese and I loved the result anyways.).
- Stir in matzo meal and mix well. You should have the consistency of pancake or latkes batter. Add milk to thin or add matzo meal to thicken.
- Heat a thin layer of butter or oil in a skillet on medium. (Careful, I learned the hard way that butter can burn easily if it gets too hot.) Drop spoonfuls of batter into the skillet and fry, flipping each chremsel when it browns on one side.
- Should make about 14 medium sized chremslach, which can feed 2 adults if it is the centerpiece of your meal. (Though if hungry, I could polish off most of the plate by myself.) For a nice touch, you can dust them with powdered sugar or serve with maple syrup.
Nutrition Facts : Calories 435.2, Fat 26.9, SaturatedFat 15.1, Cholesterol 280.3, Sodium 559, Carbohydrate 33.6, Fiber 0.8, Sugar 6.9, Protein 14.8
PASSOVER CHREMSLACH
This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._
Provided by Joan Nathan
Yield Yield: about 2 dozen (P)
Number Of Ingredients 10
Steps:
- 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
- 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
- 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
- Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)
This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.
Provided by grapefruit
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
- add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
- add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
- cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
- with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
- mix in lemon juice, stir well.
- pour into serving dish, garnish with mint leaves and serve.
Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 1.9, Sodium 770.5, Carbohydrate 37.8, Fiber 6.1, Sugar 1.4, Protein 6
Tips:
- For a crispy chremlach, make sure to use cold butter or margarine. This will help the dough to stay firm and prevent it from spreading too much in the oven.
- If you don't have a pastry blender, you can use two knives to cut the butter or margarine into the flour. Just be sure to work quickly so that the butter doesn't get too warm.
- Be careful not to overwork the dough. Overworking the dough will make it tough and chewy. Just mix it until it comes together and then stop.
- If the dough is too dry, add a little bit of water. If the dough is too wet, add a little bit more flour.
- Roll out the dough to a thickness of about 1/8 inch. If the dough is too thick, it will be difficult to cook through. If the dough is too thin, it will be too crispy.
- Bake the chremlach at a temperature of 350 degrees Fahrenheit for about 15 minutes, or until they are golden brown.
- Let the chremlach cool slightly before serving. This will help them to stay crispy.
Conclusion:
Chremlach are a delicious and easy-to-make Passover treat. With a few simple tips, you can make sure that your chremlach turn out perfectly every time. So next time you're looking for a sweet and satisfying snack, give chremlach a try!
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