Passover Leftovers: Haroset Strudel
Ignore the title of this post, since most of you will not know what "haroset" (also called "charoset") is......
It's that delicious Passover spread made of apples, nuts, dates (Sephardic tradition), cinnamon and sweet Passover wine.
Here is my tried and true recipe (click on link).
Haroset symbolizes the mortar (clay) the slaves used to build the pyramids in Egypt for the Pharaoh.......you know, the story of Moses and the Ten Commandments, in case you needed a biblical lesson today.
This recipe is definitely NOT a kosher for Passover dish, since I am using puff pastry, and you don't eat bread during the holiday (only matzoh).
But it was delicious, and a great idea to use up all that leftover haroset!!!
It's all grated apples with dates, almonds and walnuts anyway, so what a great filling for sweet pastry.
It reminded me of mincemeat pie!
To jazz it up, I added the zest of a lemon and lemon juice.......spread it down the middle of a defrosted sheet of puff pastry.
Then I cut the edges into 1 1/4" strips and folded them over, like a braid.
Brushed with some beaten egg and a sprinkle of turbinado sugar.
Bake for 30 minutes in a 375F oven on a parchment lined baking sheet.
If you don't have haroset, then go ahead and add any fruit with some sugar on top.....maybe some melted butter drizzled on top of the fruit before you bake it.
It's a pretty thing, and tastes delicious.
Hope you had a great Easter and Passover!