by Geila Bernstein

Cook’s Note: When I have a large crowd, I double the recipe and bake this is in an oven like a kugel at 350 degrees for about 20-25 minutes.

For the Brei:

Ingredients:

4 sheets of matzoh broken into pieces

4 large eggs

¼ teaspoon salt

½ teaspoon cinnamon

Butter or oil for frying

For the Apples:

5 Granny Smith apples, peeled and slicked ¼-1/3 inch thick

½ cup brown sugar

½ teasppon cinnamon

6 tablespoons butter

¼ cup pure maple syrup (optional)

Directions:

1. Melt the butter, brown sugar, cinnamon and maple syrup together over a medium high heat in a large skillet.

2. Add the apples and let them cook stirring frequently for about 10-15 minutes, until the apples soften and the liquid from the apples is reduced to a syrup. Set aside.

3. Place the broken matzoh in a colander and pour boiling water over them to soften. (I prefer this to soaking because it keeps the matzohs crunchy.)

4. Drain the matzoh and press out any excess water.

5. Lightly beat the eggs with the cinnamon and water in a large bowl.

6. Add the matzoh.

7. In a large skillet, melt a mixture of butter and oil–so that the butter won’t burn–and place the matzoh egg mixture in a pan. Cook over medium to high heat until the bottom has set. Slip the brei onto a plate and invert it back into pan. Cook until the eggs have set.