Your Passover Dessert Recipes

With Passover's many food-related rules and restrictions, cooking holiday meals is a challenge--and making desserts can confuse even the most seasoned Jewish cooks. But that doesn't mean you need to give up sweets for this joyous festival. Use these recipes, submitted by Beliefnet readers, to create desserts that are kosher for Passover and deliciously decadent--which is only fitting for the holiday celebrating Jewish freedom from slavery.

Learn how to make Southern Fried Matzah and other not-so-traditional desserts.

Southern Fried Matzah

Submitted by DavidWise

1 1/2 sheets of matzah
1 egg
vegetable oil (peanut oil preferred)
salt
milk (optional)

Cover the bottom of a large skillet with oil and heat.

Break the matzah into small pieces and put them in a bowl filled with hot tap water to soften (one or two minutes). Drain the water, and squeeze out excess water by pressing on the matzah pieces as you drain.

Beat the egg in a small bowl and stir in a tablespoon of milk. When the skillet is hot, pour the egg over the matzah, and mix to ensure the matzah is fully coated. Spread the matzah evenly over the skillet and reduce heat to medium low. (It is important to start with very hot oil as this give the matzah a crispy exterior). Fry for a few minutes, until the matzah is golden brown, and then flip it over and continue frying until crisp. Break it up by stirring with a fork or spoon in the skillet. It should be crisp on the outside but moist inside. Salt to taste.

Matzah Almond Roca

Submitted by Aviellabara

1 lb. butter
1 cup brown sugar
4 sheets of matzah
1 bag chocolate chips
1/2 - 1 cup chopped or sliced almonds

Melt butter, add sugar, and bring to a boil, stirring occasionally. Continue boiling for five minutes. Cover a cookie sheet with buttered foil or parchment paper

Place four sheets of matzah on buttered foil or parchment paper on cookie sheet. Pour the butter-sugar mixture over the matzah, covering it evenly. Bake at 350 degrees for five minutes. Immediately cover it with chocolate chips, and when that's melted, top with almonds. Place the pan in the freezer for 1 hour. Break into pieces. Keep refrigerated.

Meringues

Submitted byDevinlaw

Egg whites and sugar whipped up, baked low, 200 degrees for HOURS. But you have to eat them that day--they get chewy if not eaten quickly.

Raspberries and Blackberries in Red-Wine Syrup

Submitted byresidentalieninnationofisrael

1/2 cup sugar
2 cups sweet red wine (preferably Manischewitz Extra Heavy Malaga)
3 cups raspberries (13 1/2 oz)
3 cups blackberries (13 1/2 oz)

Use a 3-quart dry heavy saucepan to cook the sugar over moderately low heat, stirring slowly with a fork (to help the sugar melt evenly), until it is caramelized (melted and pale golden). Cook the caramelized sugar while swirling the pan (not stirring), until deep golden. Remove the pan from the heat and slowly add wine, then simmer 8 to 10 minutes, until sugar is dissolved and syrup is reduced to about 1 1/2 cups. Cool to room temperature.

Divide the berries among 8 serving bowls, then spoon syrup over berries.

Chocolate Mousse

Submitted by Heleva

Eggs, heavy cream, and great bittersweet chocolate, basically. Easiest thing I have ever made.

Alternate version, without eggs or sugar, submitted by c9283627:

Being diabetic, we use sugar-free chocolate syrup. Pour some into a bowl with heavy cream and whip until it's firm and moussey. Absolutely delicious, and not all that terribly fattening, provided you can keep from pigging out.

New Zealand Pavlova

Submitted by kiwican

1/4 c boiling water (75 ml)
3 egg whites
1/1/2 c sugar (375 ml)
1 1/2 tsp vanilla extract (20 ml)
1/1/2 tsp kosher-for-Passover vinegar or lemon juice (20 ml)

Pre-heat oven to 400F.

Line a baking tray with parchment paper. Make sure the egg whites are at room temperature. Mix the egg whites, while adding the sugar, vanilla, and vinegar, until it's the consistency of meringue.

Drizzle in 1/4 cup boiling water while continuing to whip. Continue whipping for about 12 minutes, until stiff peaks form. Spread the mixture out on the parchment paper, making sure the edges are higher than the center.

When the oven is hot, put the baking tray in and immediately turn the oven off. Leave the pavlova in the oven for 4-5 hours.

Whip 1 cup of whipping cream. Spread the whipped cream on the baked pavlova, and top with a variety of fresh, sliced fruit, and/or grated chocolate.

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