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Apple Matzo Roll Recipe


2 quarts corn meal

2 quarts milk

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound frozen chopped carrots

2 tablespoons butter, melted

2 tablespoons all-purpose flour

2 1/2 tablespoons lemon juice

1/4 cup white sugar

1/2 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, coat matzo or cornmeal lightly with water so that it is sticky. Hollow out a bone in a large round shape. Using a small spoon, scoop barley into the center of about 9-inch square tube; pinch into about 1-inch thick side, to seal. Set aside.

In a medium saucepan over medium heat, mix milk, vanilla extract, baking soda and salt. Bring the milk to boiling and slowly pour over the matzo mixture. Bring to a boil; cook, stirring constantly, until thickened.

In a large bowl, cream together butter, flour and lemon juice for 2 minutes. Beat in sugar, pecans and chopped carrots. Cover bowl and chill overnight.

Meanwhile, in a large bowl, beat together white sugar, eggs and lemon juice until thoroughly blended.

Remove from refrigerator about 2 hours before rolling out, to let mixture cool. Roll out like a cheese roll. Spread the filling mixture over the matzo mixture.


Duvuy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have been using this recipe for over 30 years! It is essential for my collection. I have added many different types of fish and seafood to it and everyone always asks for the recipe. So easy!