Cinnamon Cream Cheese Stuffed Matzah
Spring time is here and Pesach and Unleavened Bread are just around the corner! Pesach is one of my favorite feasts because it commemorates such a huge part of our history and heritage as Israelites.
This Passover seems like it will be a unique one. The whole world is talking about the Coronavirus. Many of us are stuck at home. We are being forced to slow down and reflect. It is a time of uncertainty, as well; not quite as uncertain as it was during the Exodus. But this pandemic has served as a reminder for me to actually think about what the ancestors must have gone through.
Despite this time of uncertainty, my family is determined to enjoy our week of feasting! Today, I’m sharing a special Passover recipe that has recently (last year) been declared a Kerr Passover tradition: Cinnamon Cream Cheese Stuffed Matzah! I hope that this recipe from our family table will be a blessing and a joy to your family this Passover!
Note – sometimes we like to stuff the matzah, and sometimes we like to keep it flat and just dip into the cream cheese frosting! Either way is delicious!
For the Matzah:
2 cups all purpose flour (approximately)
1/2 teaspoon salt
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1 cup water (approximately )
For the cream cheese frosting:
8oz cream cheese (very soft)
1/2 teaspoon vanilla extract
2 teaspoons milk
Powdered sugar to taste (1-3 cups)
For the Sugar Mixture
1 cup of sugar
Cinnamon to taste
Oil – enough to fry
makes 12, 4in matzah circles
Begin by heating up your oil in a medium sized pan. Set the temperature to a medium-high heat.
Measure out your flour. I usually don’t worry about exact measurements when making matzah. You can always add a little more flour or water to adjust the consistency of the dough.
Next, mix in the salt, melted butter, vanilla and water until it forms a dough ball. The dough should hold together on its own, but it should not feel wet or stick to your fingers. If the dough is too wet, simply add a little bit of flour and knead it together until it doesn’t stick.
Sprinkle flour on a flat surface and roll out the dough until it is about 1/2 in thick. Cut out circles (or any shape) in the dough.
With a hand or stand mixer, combine all the ingredients for the cream cheese frosting. I like my frosting on the thicker side which is why this recipe doesn’t call for any butter. The heat from frying the matzah will make the frosting thinner.
Next, place a small amount of the cream cheese in the middle of the the matzah circle. Fold the matzah circle in half, pressing down the ends with a fork to make a semi circle shape.
-OR- you can simply fry the matzah circles without the cream cheese, and save the frosting to dip later.
Carefully place the matzah into the frying pan. Fry on one side until it begins to float up towards the top of the oil. Flip the matzah over and fry until it is done.
While the matzah is frying, combine the sugar and cinnamon in a small bowl.
Once the matzah is golden brown, take it from the oil and place it into the sugar mixture. Cover the matzah in the sugar mixture and then place on a cooling rack to set.
After cooling, simply enjoy!