Matzoh Baklava

Matzoh Baklava: A Passover Delight

Passover, that time of year when we gather with loved ones, retell our stories, and indulge in delicious, tradition-bending recipes. This year, I wanted to share a dessert that truly surprised me - Matzoh Baklava. Now, I know what you're thinking: matzoh? In baklava? But trust me, this recipe, crafted by the incredibly talented Chef Einat Admony, is a revelation. It's a testament to how even the most humble ingredients can be transformed into something truly special, something that transcends the ordinary and elevates the familiar.

The first time I made this, I was skeptical. I'm not one for adventurous baking, I'm a creature of habit, someone who prefers the comfort of classic recipes. But the intrigue of combining the crisp texture of matzoh with the rich, sweet layers of baklava was irresistible. So I gathered my ingredients, rolled up my sleeves, and plunged in. The process itself is a delightful journey. There’s a satisfying simplicity to preparing the matzoh sheets, making sure they’re pliable yet sturdy enough to hold their shape. The aroma of the warm spices as they mingle with the brown sugar, the slow simmering of the fragrant syrup – these little moments add to the overall experience, turning the kitchen into a sensory haven.

The best part, however, is the waiting. Unlike some desserts that are meant to be eaten immediately, this baklava truly improves with time. It's good after a day, but truly exceptional on the third. The matzoh absorbs the lemony syrup, enhancing its sweetness and softening its characteristic crispness. It’s a process of gentle transformation, mirroring in a way the themes of renewal and rediscovery that resonate so strongly with Passover. Each bite is a journey, a story of textures and flavors working together in harmony. The crunchy matzoh, the nutty filling, the tang of lemon, and the sweet, delicate rose water; they’re a harmonious ensemble, a delicious symphony that sings on the palate.

Beyond the taste, there’s a certain elegance in this dish. It's unpretentious yet sophisticated, effortlessly blending tradition with innovation. It’s the kind of dessert that can grace a sophisticated holiday table or a casual family gathering. The beauty of the Matzoh Baklava lies not just in its unique flavor profile, but also in its ability to bring people together, to create a space for sharing, and to foster a sense of community and connection. It's more than just a dessert; it's an experience, a conversation starter, a culinary journey that lingers long after the last bite is taken.

This recipe is a gift, a reminder that even the most unexpected combinations can create something truly magical. This Passover, let your kitchen be filled with the warmth of tradition and the joy of innovation. Let the aroma of this extraordinary Matzoh Baklava fill your home with sweetness and the spirit of celebration. This year, make it memorable. Make it delicious. Make it your own.

Step-by-step

• Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
• In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
• Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava.
• Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture.
• Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top.
• Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.