Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 5 Whole matzos
- 1/2 cup Sweet red wine, kosher for Passover
- 2 Eggs, separated
- 2 tbsp Sugar
- 2 tbsp Matzo meal
- 1/8 tsp Salt
- 1/2 cup Strawberry preserves or Cherry preserves
- 1/8 cup Nuts, finely chopped (do not rind)
- 1 large Apple, peeled, cored and thinly sliced
- 1/2 tsp Cinnamon
- 1 1/2 tbsp Honey
- 1 1/2 tbsp Oil
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Directions
In a large deep dish, soak the whole matzos in the wine for 5 minutes, being careful not to break them.
In a small bowl, beat the egg yolks and sugar until light and lemon-colored.
Stir in the matzo meal.
In a clean small bowl, beat the egg whites with the salt until the egg whites are stiff but not dry.
Fold the egg whites into the egg yolk mixture.
Combine the preserves and nuts in a small bowl.
Arrange the sliced apples in a shallow dish; sprinkle with the cinnamon.
Heat the honey and oil in a 8 x 8-inch baking pan over low heat.
Stir until blended.
Carefully place 1 matzo in the center of the pan and spread with half of the egg mixture.
Place the second matzo over the filling and spread with half of the preserves mixture.
Place the third matzo on top of this and arrange the sliced apples and cinnamon evenly over the matzo.
Cover with the fourth matzo; spread with the remaining preserves mixture.
Top with the fifth matzo.
Stir any leftover wine into the remaining egg mixture and spread over the top and sides of the strudel.
Bake in a preheated 325°F.
Oven for 30 minutes or until golden brown.
Cut into portions while still warm, but leave in the pan to cool thoroughly.
Serve cold.
Serves 8 to 10.